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Andouille & Fried Green Tomato Burger

This is a creole/cajun inspired dish, with spicy andouille sausage and fried green tomatos for tartness and a crispy bite.


1/2 lb. andouille sausage (ground)
1/2 lb. ground round
1 tsp liquid smoke
1 tbsp. minced garlic
1 tbsp. minced onion
1 tsp. ground black pepper
1 tbsp.Creole seasoning
1/4 cup Sutter Home Cabernet Sauvignon
1 tbsp. minced green onion for garnish
1 tsp. creole mustard
1 slice pepper-jack cheese
1/2 lb. cajun boiled crawfish tails (diced) for garnish
2 slices fried green tomato slices, having been breaded with white cornmeal
French rolls for service


Combine first eight ingredients, and form nice thick patties. Grill to desired doneness. Toast rolls lightly. Place burgers on buns. Arrange cheese, green onion, creole mustard, and fried green tomatos (two per sandwich) on top of burgers. Cut slits down the sides of okra spears & stuff with diced crawfish tails. Arrange them artfully around burger. Serve with hearty beer or red wine.


The combination of andouille and ground-round gives this dish a great cajun flavor, and the crispiness of the fried green tomatos gives it a good texture. Creole seasoning is my all-time favorite! It gives the meat a little heat. The crawfish-stuffed okra spears are a perfect compliment to the burger. One of my cooking philosophies is that food, as well as being tasty, should be artfully plated, AND easy to eat!