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The Bayou Bugaloo Burger

This recipe comes from a love of burgers and from growing up in good ol' Louisiana. The smell of boiling crawfish, corn, and potatoes, wafting through the air. Sun tea brewing in the back yard, just waiting to be sweetened to perfection by my grandmother. The smell of fresh cut grass (that you probably had to cut yourself). Ahh, summer time in the South. School work being replaced by farm work and chores. The days seemed endless. There always seemed to be just enough time to get in that one last bike ride down the turn-row and out into the fields. You stop at one of the large, muddy, ditches, making your way through the tall, overgrown grass, trying your best to avoid the cotton-mouth's and rattlesnakes, all just to set out a couple of crawfish nets... Sorry, too much reminiscing, I'll try to get back on track. I've moved around a lot since then, but never forgetting those roots. Shrimp and crawfish, crabs and oysters, gumbo, etouffée, and andouille, they're all parts of my soul.
This burger was born from a bit of all of those things. I even thought about topping it with a few raw oysters but I think it would have been over-kill, and you would lose the flavor of the oyster with everything else going on. With a love for pork (the andouille sausage) and seafood (the crab and crawfish), I give you the Bayou Bugaloo Burger. I've tried to use all things Louisiana (remoulade, Zataran's, Tabasco, andouille, Louisiana cane sugar and of course the crab and crawfish).
Ya'll, this burger will astonish! It'll make you slap yo momma! It will make you feel like your down in the sweeping swamps of cajun country and possibly give you the feeling of those seemingly endless dog-days of summer, filled with all-you-can-drink sweet tea and the lingering smell of charcoal. Above all else, it'll blow your mind, you will never look back, and you'll never look at a hamburger the same way again.

Ingredients 

1/4 cup cider vinegar
1/8 cup of pure louisiana cane sugar
1 teaspoon salt
1 teaspoon black pepper
6 cups cole slaw mix (found in the bag at your local market)
1/2 cup green onions finely chopped
3/4 cup mayonnaise
1/4 cup sour cream
4 tablespoons prepared horseradish (not creamy style)
1 Tablespoon Zataran's Creole Mustard
1/2 cup vegetable oil
1/4 cup mayonnaise
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1/4 cup fresh lemon juice
1/4 cup chopped celery
3 Tablespoons Zataran's Creole Mustard
3 Tablespoons ketchup
3 Tablespoons chopped Parsley
5 cloves chopped fresh gralic
2 Tablespoons prepared horseradish (not creamy)
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground pepper
1 Tablespoon capers
1 Tablespoon fresh tarragon
5 shots/splashes of Tabasco (double if you like it hot)
1/2 lb crawfish tail meat, cooked
1/2 lb lump crab meat
1/3 cup ritz crackers, crushed
1/4 cup Mayonnaise
1/3 cup green onions finely chopped
1 egg (beaten)
1 teaspoon worcestershire sauce
1 teaspoon Zataran's creole mustard
1 Tablespoon Lemon Juice
1 1/4 Zataran's Creole Seasoning
3 Tablespoons flour for dusting
1/2 cup canola oil
1.5 lbs of 80% lean ground beef
1/3 lb Andouille sausage
1/3 cup sweet vidalia onion (finely grated)
1.5 tablespoons Zataran's creole seasoning
2 tablespoons Worcestershire Sauce
1/2 teaspoon Tabasco
1/2 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
6 kaiser rolls
4 tablespoons butter (softened)

Instructions 

I have broken the recipe in it's 4 major pieces below: Burger Pattie, Creole Cake topping, Coleslaw and Remoulade Sauce. The coleslaw and roumelade should be started first because they can be resting in the fridge as you prepare the burger and creole cake portions of the recipe, they could also be done the day before to really save some time. So the order of operations to produce this burger recipe in the most efficient and timely way is as follows:

1) Prepare the first part of the the coleslaw recipe, while it is marinating in the fridge go on to 2
2) Prepare the remoulade sauce recipe (by the time you finish this you can move on to 3)
3) Finish off the coleslaw recipe
(Note: steps 1-3 can be done the night before to save time on the day of your cookout)
4) Begin heating the oil for the creole cakes as well as heating the grill to medium-high for the burgers
5) Make the creole cakes themselves
6) Make the burger patties
7) Cook both the burger patties and the creole cakes at the same time
8) Finish up the buns
9) Plate the burger as explained at the bottom of the recipe

Coleslaw: (Prep time: 10 min, actual time 30 min)

6 cups cole slaw mix (found in the bag at your local market)
1/2 cup green onions finely chopped
3/4 cup mayonnaise
1/4 cup sour cream
1/8 cup of pure louisiana cane sugar
1/4 cup cider vinegar
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons prepared horseradish (not creamy style)
1 Tablespoon Zataran's Creole Mustard (may be substituted with course grain mustard)

In a bowl mix the vinegar, sugar, salt and pepper until the sugar is disolved. Add the cole slaw mix and toss until it is well coated. Cover and refridgerate for at least 20 minutes.

In a seperate bowl combine the other ingredients and then toss in the coleslaw mixture that has been sitting for at least 20 minutes. Once the everything is well mixed, cover and refridgerate. This step can be done the night before.

Remoulade Sauce: (Prep Time: 5-7 min)

1/2 cup vegetable oil
1/4 cup mayonnaise
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1/4 cup fresh lemon juice
1/4 cup chopped celery
3 Tablespoons Zataran's Creole Mustard (may be substituted with course grain mustard)
3 Tablespoons ketchup
3 Tablespoons chopped Parsley
5 cloves chopped fresh gralic
2 Tablespoons prepared horseradish (not creamy)
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground pepper
1 Tablespoon capers
1 Tablespoon fresh tarragon
5 shots/splashes of Tabasco (double if you like it hot)

Combine all ingredients in a food processor or blender and blend until mostly smooth. (This recipe will make more than you need for the burgers but it will keep for up to a week in the refridgerator and it's good on everything!) Also this can be done the night before.

Creole Cake Topper: (Prep Time: 15 min, Cook Time: about 8 min)

1/2 lb crawfish tail meat, cooked (fresh would be best but frozen works also)
1/2 lb lump crab meat (fresh would be best but canned or frozen will work well too)
1/3 cup ritz crackers, crushed
1/4 cup Mayonnaise
1/3 cup green onions finely chopped
1 egg (beaten)
1 teaspoon worcestershire sauce
1 teaspoon Zataran's creole mustard (may be substituted with course grain mustard)
1 Tablespoon Lemon Juice
1 1/4 Zataran's Creole Seasoning
3 Tablespoons Flour for dusting
1/2 cup canola oil

Begin by heating oil in cast iron skillet on grill (or burner).

Mix all ingredients together (except the flour and oil). Divide six ways and shape into cakes (roughly 3 oz each), they should be just slightly smaller around than your burger patties. Dust the cakes with flour. Once oil is hot (350-375 degrees) place the cakes in the oil. Cook until golden brown and delicious (roughly 4 min) and then flip and cook the other side until golden brown (be careful when turning as the cakes might break apart). Remove cakes from oil and let them cool and drain on a plate lined with paper towels.

Burger pattie: (Prep Time: 10 min, Cook Time: about 12 min)

1.5 lbs of 80% lean ground beef
1/3 lb Andouille sausage
1/3 cup sweet vidalia onion (finely grated)
1.5 tablespoons Zataran's creole seasoning
2 tablespoons Worcestershire Sauce
1/2 teaspoon Tabasco
1/2 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
6 kaiser rolls
4 tablespoons butter (softened)

Mix all ingredients (except the rolls and butter) with hand just long enough to combine. Do not over mix or burgers will become tough. Split six ways and shape into patties (roughly 5 oz patties).

Cut the Kaiser rolls in 1/2 and brush each side with the softened butter

Heat grill to medium-high heat and cook burger patties to desired internal temperature (about 6 min per side for medium). Remember not to "press" the burgers while they are on the grill, this will cause them to become dry. Remove patties from grill and let them rest for at least 3 minutes before serving. Now place each 1/2 of the Kaiser roll on the grill, butter side down, just long enough to toast (roughly less than 1 minute).

Comments 

Plating your Bayou Bugaloo Burger as told in the traditional Louisiana dialect...

1. Now, all you gots ta do is place da bottom half of 'dat 'der kaiser roll on 'da plate
2. Put some-a dat good 'ole cole slaw on top of dat... an' don' be shy... heap it on!
3. Next place 'da burger pattie on top uh-da cole slaw
4. Pour 'bout 2 tablespoons of remoulade over da burger pattie, letting some of it drip down the side (don't worry sherie, you can add more later if you want, and believe-you-me, you'll be wantin' to)
5. Place 'dat 'der creole cake on top and finish with the top of 'da bun
6. Laisse les bons ton rouler! (let the good times role!)