Crescent City Burgers with Mardi Gras Slaw and Remoulade
Wine Varietal: Pinot Grigio
This is so (Big) Easy, looks and tastes like a New Orleans party.The flavors are authentic, the colors are right, and the heat is there, baby!
2 lbs. ground chuck
1/2 C. Olive Salad (if you can’t get Boscolli try the
deli in your market)
1/2 C. Louisiana Hot Sauce
1/2 C. Chopped Green Onion
Mardi Gras Slaw
1 C. Purple Onion, sliced ultra thin
1 C. Green Pepper, sliced ultra thin
1 C. Hungarian Sweet Pepper, sliced ultra thin
Oil drained from 1 can(16 – 20 oz) marinated artichoke hearts, reserve hearts
3 green onions, chopped
3 T. capers
2 T. creole mustard
2 T. catsup
1/4 tsp. coarse black pepper
1/4 tsp. kosher salt
1 C. mayonnaise
6 Kaiser Rolls
Canola oil for grilling
2 cloves garlic, split
Reserved Artichoke hearts, split
6 slices provolone cheese
Pre-Heat Grill to medium high.
To make Patties, combine all ingredients well, handling as little as possible. Shape into 6 patties.
Cover and keep in refrigerator til ready.
For Slaw, mound onion and peppers separately (purple, green and gold) in a flat tray with a lip. Pour artichoke oil over all, cover and set aside.
To make remoulade, combine all ingredients except mayonnaise in a blender, blend until onions are well minced. Add mayonnaise and pulse until all ingredients are combined. Store in refrigerator.
Brush Rolls lightly with canola oil and rub the split garlic on them.
Rub oil on the grill grates and place patties on grill. Cover and cook for 5 to 7 minutes. Turn (only once) and continue grilling for another 5 to 7 minutes (about medium to medium well). During last two minutes place Buns on grill to toast and top each burger with artichoke (1 or 2 pieces depending on size) and a slice of provolone.
To assemble, spread Remoulade on bottom bun, top with burger patty. Layer on red onion, green pepper and then yellow pepper, add more Remoulade and top of bun.