Bayou burgers (forgot to include above)
I don't know where this came from orginally but I got it from the recipe tag group run by Cyndi(recipetag@yahoo.com)
I have made the burgers several times and they disappear to raves each time. Hope to get to the slaw today. We don't do the bun thing and I serve any side dish with them and I grill them in the oven
Bayou Burger with Balsamic Spinach Slaw Ingredients
Burger: 1 cup finely chopped onion 1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper 2 tbl Sutter Home White Zinfandel
1 lb ground chicken 6 oz turkey andouille sausage, casing removed, finely chopped
1/2 cup peeled, deveined, and chopped shrimp 1/2 cup chopped crawfish tails( Elaine : don’t add this as we don’t have crawfish)
1 tbl Worcestershire sauce 1 tbl Tabasco sauce 1 tbl ketchup 2 tbl minced garlic 1 lrg egg, lightly beaten 1 cup crumbled Ritz crackers Kosher salt and freshly ground black pepper, to taste
Spinach Slaw : 2 tbl balsamic vinegar 1 tbl olive oil 1/2 tsp honey
1 cup washed, stemmed, and chiffonade-cut spinach 1 cup julienned Granny Smith apple 1 cup roasted corn 1/2 cup diced tomatoes 1/2 cup pecan halves, toasted (optional) Salt and pepper, to taste Vegetable oil for brushing grill 6 x burger buns (your choice), split Roasted garlic flavored olive oil, to taste Creole mustard, to taste
Preheat grill to medium hot flame. Combine the first 4 burger ingredients in a foil packet and place on grill. Grill 5-7 minutes or until soft.( I cook on a pan on the stove until the veg. are soft) Remove from grill and allow to cool. Combine ground chicken with the cooled onion mixture and the remaining burger ingredients in a large bowl and mix well. Shape into 6 thick patties. Set aside until ready to grill. Whisk vinegar, oil, and honey together in a bowl, then add remaining slaw ingredients. Set aside. Brush grill with oil to prevent sticking. Place the burger on the preheated grill and cook about 6-8 minutes or until desired degree of doneness is achieved. During the last minute of grilling, brush the buns with the garlic-flavored olive oil, place cut side down onto grill and grill lightly. Remove when done. Spread the bottom bun lightly with Creole mustard, place burger on top, then a heaping serving of spinach slaw finished with grilled top bun. Serves 6
