Bayou Burgers With Remoulade

  1. In a large skillet, saute onion in oil until tender.
  2. Add andouille sausage; cook 1 minute longer. Transfer to a large bowl.
  3. Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper.
  4. Crumble turkey and turkey sausage over mixture and mix well. Shape into 4-8 patties.
  5. On a barbecue or in a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a meat thermometer reads 165u0b0 and juices run clear. Top with cheddar cheese; cover and cook for 1-2 minutes or until cheese is melted.
  6. For remoulade, in a small bowl, combine the mayo, 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.
  7. Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and smoked or regular paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

onion, olive oil, sausage, creole seasoning, garlic powder, salt, pepper, ground turkey, italian turkey sausage, cheddar cheese, mayo, lemon juice, hot pepper, sweet pickle, capers, kaiser rolls, butter

Taken from www.epicurious.com/recipes/member/views/bayou-burgers-with-remoulade-51935831 (may not work)

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