Low Country Shrimp and Sausage Burgers

• 1/2 cups Mayonnaise
• 1/4 cups Stone Ground Mustard
• 1 whole Lemon, Juiced
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoons Sugar
• 1/2 teaspoons Ground Black Pepper
• 2 whole Green Onions, Thinly Sliced
• 2 whole Jalapeno Peppers, Minced
• 15 ounces, fluid Kernel Corn (one Can)
• 4 cups Shredded Slaw Mix
• 1- 1/2 cup Peeled And De-veined Shrimp, Roughly Chopped
• 1 pound Fresh Ground Country Pork Sausage
• 1 whole Egg, Lightly Beaten
• 4 teaspoons Seafood Seasoning, Preferably Old Bay
• 2 Tablespoons Corn Meal
• 6 loaves Ciabatta, Sandwich Size
• 1- 1/2 stick Softened, Unsalted Butter

1. Preheat a gas grill to medium-high heat.
2. FOR SLAW
3. To make slaw, whisk mayonnaise, mustard, lemon juice, Worcestershire sauce, sugar and pepper in a large bowl until smooth.
4. Stir in green onions, jalapeno peppers and corn.
5. Toss in slaw mix to coat.
6. Cover and chill while you make burgers.
7. FOR BURGERS
8. To make burgers, in a medium bowl, lightly mix shrimp, sausage, egg, seafood seasoning and corn meal until well combined.
9. Form into 6 patties.
10. Set aside at room temperature.
11. Split ciabatta rolls in half, and spread one tablespoon of softened butter on each half.
12. Brush grill rack with vegetable oil.
13. Place burgers on rack, cover and grill for about 4-5 minutes per side, until sausage is cooked through.
14. Meanwhile, grill buttered rolls, cut side down, until golden and toasted.
15. To assemble burgers, place patties on bottom buns, top with slaw, and cover with top buns.
16. Makes 6 burgers

mayonnaise, ground mustard, lemon, worcestershire sauce, sugar, ground black pepper, green onions, peppers, fluid kernel, mix, shrimp, ground country, egg, seafood seasoning, meal, loaves, butter

Taken from tastykitchen.com/recipes/main-courses/low-country-shrimp-and-sausage-burgers/ (may not work)