I created this recipe for Sutter Home’s “Build a Better Burger” Recipe Contest. Growing up in the coastal South, most of our gatherings revolved around low country boils. Friends and family would come together in the back yard and feast on piles of freshly boiled shrimp, smoked sausage, corn, potatoes, cole slaw and hushpuppies. These are classic Southern flavors that blend quite well in a hand-held sandwich. Just like a true low country boil, these burgers can be a bit messy, so lay down the newspaper, grab a stack of napkins, and dig right in!
Low Country Shrimp and Sausage Burgers with Remoulade Slaw
For Slaw
- 1/2 cup quality mayonnaise
- 1/4 cup stone ground mustard
- 1 medium lemon, juiced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 2 thinly sliced green onions, including green part
- 2 finely diced jalapeno peppers
- 15 oz. can kernel corn
- 4 cups shredded slaw mix
For Shrimp and Sausage Burgers
- 1 1/2 cups peeled and deveined fresh shrimp, roughly chopped
- 1 pound fresh ground country pork sausage
- 1 large fresh egg, lightly beaten
- 4 teaspoons seafood seasoning, preferably Old Bay
- 2 tablespoons corn meal
- 6 fresh ciabatta rolls
- 1 1/2 sticks softened unsalted butter
- Vegetable oil, for brushing grill rack
Directions
- Preheat a gas grill to medium-high heat.
- To make slaw, whisk mayonnaise, mustard, lemon juice, Worcestershire sauce, sugar and pepper in a large bowl until smooth. Stir in green onions, jalapeno peppers and corn. Toss in slaw mix to coat. Cover and chill for an hour.
- To make burgers, in a medium bowl, lightly mix shrimp, sausage, egg, seafood seasoning and corn meal until well combined. Form into 6 patties. Set aside at room temperature.
- Split ciabatta rolls in half, and spread one tablespoon of softened butter on each half.
- Brush grill rack with vegetable oil. Place burgers on rack, cover and grill for about 4-5 minutes per side, until sausage is cooked through. Meanwhile, grill buttered rolls, cut side down, until golden and toasted.
- To assemble burgers, place patties on bottom buns, top with slaw, and cover with top buns.
Notes
Makes 6 burgers.
YUM! This is going to be fun! I just lost 15 lbs (20% into my diet), so I won’t be doing much eating from here unless of course you can put together some recipes low in fat and calories….that don’t taste like mush. Hehehehe..
My love to you and Jason, oh, and of course your Mom.
Dinah
Oh, just one more thing…..we tasted a wine called “Menage et Trois” at a little bistro here, (not that you have no wine experience), but we loved it. Give it a try. Only the red.
Molly!
This blog is SO you! I can just hear your sweet southern voice in my head as I read through it! I am definitly going to be following it! I am so happy for you-it seems that you are doing absolutely perfectly! Good luck with all of those little kids this year! I also love dark chocolate, espresso, red wine…you know, the rich things. So if you ever get inspired by a recipe with one, if not all of the above ingredients, you’d better post it asap!
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