Best Bayou Burgers Recipes

BAYOU BURGERS WITH SPICY REMOULADE FOR TWO RECIPE RECIPE - (4.3/5)

Steps:

• 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 two patties. In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a meat 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 inches from the heat for 2-3 minutes or until lightly browned. Serve burgers on rolls with remoulade.

BAYOU BURGERS WITH SPICY REMOULADE

Steps:

• 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.

BAYOU BURGERS

Steps:

• In medium bowl, combine all ingredients except rolls.
• Shape into 4 patties.
• Grill or broil to desired doneness.
• Serve on rolls and top, if desired, with grilled onions.

CHICKEN CREOLE BURGERS WITH BAYOU MAYO RECIPE - (4.4/5)

Steps:

• 1. Heat the oil in a large skillet over medium-high heat. Add the onion, mushrooms, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are very tender, about 8 min. Remove from heat; transfer to a large bowl. Let cool 5 minutes. 2. Add the ground chicken and creole seasoning to the onion/mushroom mixture, stirring well to combine. Shape into 4 patties. 3. Spray a grill pan (or griddle) with nonstick spray and heat to medium heat. Add the patties and cook, turning occasionally, until cooked...about 6 - 7 minutes per side. 4. Meanwhile, prepare the Bayou Mayo by combining the mayo, chives, lemon juice, and creole seasoning. Serve the burgers in the buns topped with the Bayou Mayo. navywifecook.com

BAYOU BURGERS WITH REMOULADE

Steps:

• 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 4-8 patties. 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 165° and juices run clear. Top with cheddar cheese; cover and cook for 1-2 minutes or until cheese is melted. 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. 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.

BAYOU BURGERS WITH SPICY REMOULADE FOR TWO

Steps:

• 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 two 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.

BOBBY'S LIGHTER CHICKEN CREOLE BURGERS WITH BAYOU MAYO RECIPE BY BOBBY DEEN

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, mushrooms, bell pepper, celery and garlic. Cook, stirring occasionally, until the vegetables are very tender, about 8 min. Remove from heat; transfer to a large bowl. Let cool 5 minutes.
• Add the chicken and 1/2 teaspoon pepper blend to the onion mixture, stirring well to combine. Shape into 4 (3-inch round) patties.
• Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Add the patties and cook, turning occasionally, until an instant-read thermometer inserted into the side of a burger registers 165°, 6-7 minutes on each side.
• Meanwhile, to make the Bayou Mayo, combine the mayonnaise, chives, lemon juice and 1/4 teaspoon pepper blend. Serve the burgers in the buns topped with the Bayou Mayo.