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Bayou Burgers with Spicy Remoulade

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


  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1/4 pound fully cooked andouille sausage, finely chopped
  • 1 teaspoon Creole seasoning
  • 3/4 teaspoon garlic powder, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground turkey
  • 1 Italian turkey sausage link (4 ounces), casing removed
  • 4 slices cheddar cheese
  • 1/2 cup Miracle Whip
  • 2 tablespoons lemon juice
  • 1 tablespoon hot pepper sauce
  • 2 teaspoons sweet pickle relish
  • 1 teaspoon capers, drained
  • 4 kaiser rolls, split
  • 1 tablespoon butter


  • 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.
  • Crumble turkey and turkey sausage over mixture and mix well. Shape

2 of 2

Bayou Burgers with Spicy Remoulade (continued)

Directions (continued)

  • into four patties.
  • In a large skillet over medium heat, cook burgers for 5-7 minutes on
  • each side or until a 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: 4 servings.
Nutritional Facts: 1 burger with 2 tablespoons remoulade equals 811 calories, 55 g fat (18 g saturated fat), 178 mg cholesterol, 1,671 mg sodium, 40 g carbohydrate, 2 g fiber, 41 g protein.
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