Don't remember where I got this recipe from but have made the burgers several times and each time they are better! Will make the slaw some time.
Served this for Fri. nite dinner with lamb kabobs, garlic mashed potatoes and zucchine boats stuffed with burgul.
Started with corn soup.
Yummy and my oven did not get to heat up the kitchen.
The amounts are easily adjustable to whatever you have around.
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 (use dry white wine)
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 (don't use - can't find here)
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 saute) 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. (I pan fry- my broiler is on the blink)
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
Served this for Fri. nite dinner with lamb kabobs, garlic mashed potatoes and zucchine boats stuffed with burgul.
Started with corn soup.
Yummy and my oven did not get to heat up the kitchen.
The amounts are easily adjustable to whatever you have around.
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 (use dry white wine)
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 (don't use - can't find here)
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 saute) 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. (I pan fry- my broiler is on the blink)
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