A low-country boil between two buns, this burger is topped with Cajun remoulade sauce to spice things up a bit.
Serves | 8 |
- ⅔ cup mayonnaise
- 3 Tbsp chile sauce
- 2 Tbsp spicy deli mustard
- ½ tsp Worcestershire sauce
- juice of 1 lemon
- 4 to 5 drops Tabasco sauce
- 3 Tbsp roughly chopped fresh parsley leaves
- 2½ tsp roughly chopped capers
- ¾ tsp Hungarian hot paprika
- ½ tsp celery seeds
- ½ tsp kosher salt
- pinch cayenne pepper
- 1 lb Andouille sausage
- 12 oz raw shrimp, peeled and deveined, chopped into small pieces
- 2 Tbsp roughly chopped fresh parsley leaves
- 2 Tbsp cornmeal
- 1 Tbsp Old Bay seasoning
- ½ tsp celery seeds
- ¼ tsp freshly ground black pepper
- kosher salt
- 2 Tbsp softened unsalted butter, divided
- 8 small dollar-size rolls, halved
- 1 head green or red leaf lettuce
| Preparation – Remoulade Sauce | In a medium bowl, add all ingredients and mix together; transfer to refrigerator to chill and allow flavors to blend.
| Preparation – Andouille-Shrimp Burgers | In a large bowl, add sausage, shrimp and parsley and, using your hands, mix until blended, breaking up meat as you go. Add cornmeal, Old Bay, celery seeds and pepper and mix again until evenly distributed. Form into 8 3½-ounce patties. Sprinkle with salt just prior to grilling.
Prepare grill for medium-high heat and oil the grill rack. Grill burgers for 4 to 5 minutes per side, flipping once, until cooked through, taking care not to overcook. During the last few minutes of cooking, butter halved rolls and grill for 1 to 2 minutes until grill marks form and buns are toasted. Serve burgers on toasted buns with lettuce and remoulade sauce.
Shannon Weber is the creator, author and photographer behind the award-winning blog aperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen. She is a self-taught baker and cook who believes the words “I can’t” should never apply to food preparation and that curiosity can lead to wonderful things, in both the kitchen and in life.