Andouille Shrimp Burger
Source of Recipe
buildabetterburger.com
List of Ingredients
2 pounds pork Boston butt (about 15-20% being fat)
6 ounces smoked bacon
3 large garlic cloves
2 tablespoons grain mustard
1 tablespoon smoked paprika
1 tablespoon liquid smoke
1 teaspoon Tabasco Pepper Sauce
1 teaspoon onion powder
1 1/2 teaspoon dried oregano
1 tablespoon kosher salt
1 1/4 pounds large shrimp (peeled and deveined)
2 eggs
1 cup bread crumbs
Recipe
Method for the Burger:
Cut the pork and bacon into one-inch cubes and mix with the next eight ingredients. Grind mixture, using a medium die. If using pre-ground pork, just cut the bacon into small pieces, mix with pork and next eight ingredients. Let sit for 30 to 45 minutes.
Cut shrimp into 1/4-inch pieces and fold into pork mixture. Add the eggs and bread crumbs. Form mixture into eight patties and grill until fully cooked.
Grilled Onions:
3 yellow onion slices, 1-/4 inch thick
Olive oil (to brush on onions)
Salt and pepper
Method:
Brush onions with oil, season with salt and pepper and grill both sides on cooler part of grill until very soft.
Creole Honey Mustard:
3 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons honey
2 teaspoons mustard seed
2 teaspoons minced chives
2 splashes Tabasco Pepper Sauce
Method:
Mix all ingredients thoroughly.
6 sourdough Kaiser buns
Lightly toast buns on grill. Set burger on bottom of bun, dollop on 1 tablespoon Creole Honey Mustard, and top with grilled onions.
Makes 6 burgers
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