Wild Rice Andouille Cheeseburgers with Jazzy Gouda Mayoli

Chera Little, Cedar Creek, TX
2019 wild rice recipe contest finalist

    ¾ lb fresh ground beef chuck
    ¼ lb pork andouille sausage, cubed
    1 cup cooked wild rice
    ¼ cup Crystal Farms® Shredded Cheddar Cheese
    2 cloves garlic, minced
    ¼ large white onion, diced
    1 tsp Worcestershire sauce
    2 dashes hot sauce
    4 tsp creole seasoning, divided
    1 tsp ground black pepper
    1 tbsp canola oil
    4 brioche or gourmet style buns
    4 leaves bibb lettuce
    1 heirloom tomato, sliced into thin rounds
    ½ large red onion, sliced into thin rounds, optional
    8 jarred pickled okra, sliced lengthwise, optional
    12 slices bacon, cooked

    4 oz Crystal Farms® Original Cream Cheese, room temperature
    ¼ cup mayonnaise
    1 tsp each: Dijon mustard and Worcestershire sauce
    1 clove garlic, minced
    1-4 dashes hot sauce
    4 oz Crystal Farms® Gouda Cheese, grated
    ¼ cup cooked wild rice
    1 jarred medium roasted red bell pepper, patted dry, chopped
    1 green onion, sliced

Mayoli. In food processor, add first 5 ingredients and 1 dash hot sauce; process until smooth. Adjust hot sauce. Scrape down the sides. Add Gouda; process 4 pulses. In medium bowl, combine remaining ingredients and cream cheese mixture; set aside.

Burgers. In large bowl, combine first 8 ingredients and 2 tsp creole seasoning. Form 4 patties; sprinkle with remaining creole seasoning and pepper. In large skillet, fry patties in oil 5 minutes on each side or until desired temperature; set aside. Toast each bun; spread mayoli on both halves. On bottom buns, layer lettuce, tomato, patty, onion, okra, bacon, and top buns.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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