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Bayou Burgers with Spicy Remoulade Recipe

Bayou Burgers with Spicy Remoulade Recipe

I like to serve these Southern, slightly spicy and flavorful burgers with sweet potato fries. —Michele Claybrook-Lucas, Media, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1/4 pound Johnsonville® 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

Directions

  • 1. 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 into four patties.
  • 2. 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.
  • 3. 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.