Bayou Burgers with Spicy Remoulade
You can never have too many American recipes, so give Bayou Burgers with Spicy Remoulade a try. This main course has 636 calories, 46g of protein, and 31g of fat per serving. This recipe serves 4. 146 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 30 minutes. A mixture of pepper sauce, ground turkey, creole seasoning, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, take a look at these similar recipes: Bayou Burgers with Spicy Remoulade for Two, Cajun Pork Burgers with Spicy Remoulade Sauce, and Bayou Burgers.
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.
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.
Recommended wine: Merlot, Malbec, Zinfandel
Merlot, Malbec, and Zinfandel are great choices for Burger. Merlot will be perfectly adequate for a classic burger with standard toppings. Bolder toppings call for bolder wines, such as a malbec or peppery zinfandel. One wine you could try is Cotarella Sodale Merlot. It has 4.1 out of 5 stars and a bottle costs about 18 dollars.
Cotarella Sodale MerlotDeep purple in color, Sodale is redolant with inky black fruit, sweet spice, and mineral- all of which are woven together tighlty with a degree of finesse that calls its revered cousin, Montiano, to mind. On the palate the wine is juicy yet structured with abundant tannin that is polished and supple in texture. A balanced finish of medium length begs another sip and makes Sodale an indespensable everyday drinker.Pair Sodale with your mid-week supper, or a more carefully coordinated affair. A stuffed portobello mushroom, a slow-cooked Bolognese sauce, or a seared shell steak with frites and a red wine reduction would all pair beautifully with Sodale.