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Jambalaya Burger

I’ve seen multiple recipes online for jambalaya burgers; all using ground beef patties. What sets my burger apart from everything else on the internet is that mine uses a raw ground andouille sausage. And the reason why is that people might have a problem finding raw ground andouille sausage. Almost all andouille sausage you find in a grocery is going to be smoked. My meat department happens to make a raw andouille sausage. If you can find a raw andouille sausage, take it out of the sausage casings and form it into patties. If not, I’m attaching my recipe for andouille sausage below this one. Just skip the stuffing and smoking.
Beyond this andouille rant, this is one of the best burgers I’ve ever had; by far. I’m such a big fan of Cajun and Creole cuisine, I turned one of my favorite dishes, jambalaya, into a spicy, juicy, burger of meteoric proportions. Once again, I made an andouille sausage patty topped with Creole shrimp, the trinity(onion, celery, and bell pepper), and sliced heirloom tomato; with creole mustard on top of a toasted brioche bun.
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course
Keyword: American, Louisiana, main course, Pork, sandwich, seafood, signature dishes
Servings: 2 burgers
Author: Alex Gorgos

Ingredients

  • 1 lb ground andouille sausage
  • 2 tbsp vegetable oil divided
  • 1/4 cup white onion finely chopped
  • 1/4 cup red bell pepper finely chopped
  • 1/4 cup celery finely chopped
  • 3 garlic cloves minced
  • 8 large 16/20 ct. shrimp peeled and deveined; tails removed
  • 2 tsp creole seasoning
  • 2 brioche buns toasted
  • heirloom tomato sliced
  • creole mustard

Instructions

  • Heat up 1 tbsp of vegetable oil in a sauté pan over medium high heat. Sauté the onion, celery, and bell pepper for 4 minutes.
  • Add in the garlic and cook for a minute.
  • Add in another tbsp of vegetable oil. Season the shrimp with creole seasoning. Add to the pan and cook for 2 minutes.
  • Flip the shrimp and cook for 2 more minutes. Remove the contents from the pan.
  • Divide the ground andouille sausage into 2-8oz patties.
  • Pan fry the patty for 6 minutes over medium high heat.
  • Flip the burger and cook the patty for 4 minutes; covered.
  • Put each patty on a toasted brioche bun. Place 4 shrimp on top the patty. Evenly distribute the sautéed vegetables on top of the shrimp. Top with creole mustard.