The Bayou Bugaloo Burger

Pairs well with:

Zinfandel

Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

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).