The Creole flavors in this indulgent turkey burger (Yes, turkey burgers can be indulgent) will wow even the most hard core carnivore. Tangy remoulade rounds out this Big Easy weeknight meal.
Ingredients:
- Burger:
- 1 lb. ground turkey (93% lean or fattier)
- 1/4 to 1/3 lb. andouille sausage, finely diced (we use chicken andouille)
- 2 Tbsp. mayo (Omit if making with ground beef)
- 1 tsp. Worcestershire
- 1/2 tsp. The Real Texas Style rub
- 1/2 tsp. The Real Homestyle rub
- 1/2 tsp. Tony Chancere’s Creole seasoning, plus enough to season shrimp for grilling
- 12 peeled and deveined shrimp (31-40 size recommended)
- Remoulade:
- 1 c. mayo
- 2 Tbsp. spicy brown mustard
- 1 Tbsp. prepared horseradish
- 1 tsp. Worcestershire
- 1 tsp. lemon juice
- 1 tsp. The Real Texas Style rub
- 1/2 tsp. The Real Homestyle rub
- 1/2 tsp. Tony Chancere’s Creole seasoning
Instructions:
- Prepare remoulade by mixing all ingredients until well incorporated. Set aside.
- Mix all burger ingredients except shrimp until just incorporated (being careful not to overmix)
- Form burgers into four equal patties.
- Grill over medium heat until internal temperature reaches 165 degrees. Top with cheese.
- Grill shrimp over medium heat until just opaque (roughly 1 min per side).
- Assemble by topping the patty with four grilled shrimp and a dollop of remoulade. We serve ours on a brioche bun, and add arugula and tomato. Enjoy!
