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Bayou Burgers with Spicy Remoulade for Two

Bayou Burgers with Spicy Remoulade for Two
"I like to serve these Southern, slightly spicy and flavorful burgers with sweet potato fries." Michele Claybrook-Lucas, Media, PA
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup chopped onion
  • 1 tablespoon olive oil
  • 1/4 pound fully cooked andouille sausage link, casing removed, finely chopped
  • 1/2 teaspoon Creole seasoning
  • 1/2 teaspoon garlic powder, divided
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound ground turkey
  • 1/4 pound Italian turkey sausage link, casing removed
  • 2 slices cheddar cheese
  • 1/4 cup Miracle Whip
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons hot pepper sauce
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon capers, drained
  • 2 kaiser rolls, split
  • 1-1/2 tablespoons butter

Directions

  • In a large skillet, saute onion in oil until tender. Add andouille
  • sausage; cook 1 minute longer. Transfer to a large bowl. Stir in the
  • Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper.
© Taste of Home 2013

2 of 2

Bayou Burgers with Spicy Remoulade for Two (continued)

Directions (continued)

  • Crumble turkey and turkey sausage over mixture and mix well. Shape
  • into two patties.
  • In a large skillet over medium heat, cook burgers for 5-7 minutes on
  • each side or until a meat thermometer reads 165° and juices run
  • clear. Top with cheese; cover and cook for 1-2 minutes or until
  • cheese is melted.
  • For remoulade, in a small bowl, combine the Miracle Whip, lemon
  • juice, pepper sauce, relish and capers. Spread rolls with butter and
  • sprinkle with remaining garlic powder. Broil 4 in. from the heat for
  • 2-3 minutes or until lightly browned. Serve burgers on rolls with
  • remoulade. Yield: 2 servings.
Nutrition Facts: 1 burger (with 2 tablespoons sauce)equals 976 calories, 69 g fat (24 g saturated fat), 247 mg cholesterol, 2,131 mg sodium, 41 g carbohydrate, 2 g fiber, 51 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013