Wine Varietal: Sauvignon Blanc
Gumbo and the Gulf South are synonymous….Although I live in the North, I long for the South and this Gumbo burger brings back memories of Louisiana and Mississippi and the hot taste of gumbo!
2 lb ground chicken
1 lb smoked sausage, chopped (Andouille or Kielbasa)
1/2 lb cooked shrimp, peeled, deveined and halved
1/2 c onions, chopped
1/2 c green peppers, chopped
1/4 c celery, chopped
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp dried thyme
several shakes of Tabasco (to taste)
Smokey Pepper Aioli
2 garlic gloves minced
2 egg yolks
3/4 c Colavita olive oil
1/2 tsp salt
1/2 tsp Chipotle Tabasco sauce
3 Italian loaves, halved or 6 crusty rolls
Mix the ground chicken, sausage,, shrimp, onions, green peppers and celery so that all ingredients are incorporated but not so much that the ground meat is mushy.Mix together the salt, pepper, cumin, oregano, thyme and Tabasco and add to the meat mixture. Form 6 round burgers if using buns or 6 oblong burger if using Italian bread.
Put garlic, egg yolks and mustard in blender..blender briefly..while blending, slowly add the olive oil to make thich spread…briefly blend in the salt and Chipotle Tabasco to taste. Set aside while cooking burgers.
Preheat grill and when hot brush with olive oil…Place burgers on the grill and cook for 5-7 min per side until cooked through.
Toast split buns or split Italian loaves on the grill
Smear buns with generous amount of Chipotle Aioli.
Place 1 burger on each bun and top with sliced pickled okra.