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 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
Mayoli:
4 oz 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 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.
Nutrition Facts
Recipe compliments of the Minnesota Cultivated Wild Rice Council