Boudin Burgers with Sun-dried Tomato Cheese Spread and Cane Smothered Onions

Spicy sausages, creamy cheeses, and fresh vegetables adorn many South Louisiana tables.Boudin blanc is a regional such sausage as is the bold goat cheese produced by a local farm. Large home-grown Creole tomatoes and the distinct blend of sweet onions and cane syrup, all regional favorites, provide regional compliments to this flavorful burger.

Ingredients:

Boudin Burger ingredients:
2 1/4 pounds ground chuck
½ pound boudin, casing removed
½ cup minced green onion
½ cup minced red bell pepper
1 banana pepper, seeded and minced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon fresh ground black pepper
½ teaspoon cayenne

Sun-dried Tomato Cheese Spread ingredients:
8 ounces creamy goat cheese
1/4 cup butter
1/4 cup chopped sun-dried tomatoes in oil
2 tablespoons chopped fresh marjoram

Cane Smothered Onions:
3 tablespoons butter
3 yellow onions, cut in half and thinly sliced
2 cloves garlic, minced
2 cups Sutter Home chardonnay
½ teaspoon salt
½ teaspoon fresh ground black pepper
3 tablespoons Creole mustard
2 tablespoons cane syrup

Vegetable oil
6 slices fresh Mozzarella cheese
6 large burger buns
6 Romaine lettuce leaves, torn to fit buns
6 (1/4 inch thick) slices Creole tomatoes

Instructions:

To prepare the Boudin Burger Patties: In a large bowl, combine the ground chuck, boudin, green onion, red bell pepper, banana pepper, garlic, salt, black pepper, and cayenne. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties sized to fit the buns.

To prepare the Sun-dried Tomato Cheese Spread: In a small bowl, combine the goat cheese, butter, sun-dried tomatoes and marjoram. Cover and refrigerate until ready to use.

To prepare the Cane Smothered Onions, melt the butter in a large skillet over medium high heat of the grill. Add the onions and garlic and sauté for 3 – 4 minutes until wilted. Stir in the chardonnay, salt, pepper, mustard and cane syrup; simmer for 15 minutes and until most of the wine is absorbed.

To grill the Boudin Beef Patties: Brush the grill rack with vegetable oil and place the Boudin Beef patties on the rack. Cover the grill and cook the patties for four minutes. Turn the patties and continue grilling for an additional four minutes or your preferred degrees on doneness (with internal temperature of at least 160 degrees F). During the last few minutes of cooking, top each patty with a slice of mozzarella cheese and place the cut side of the buns down on the outer edges of the grill rack to lightly toast.

To assemble the burgers, spread a generous amount of the Sun-dried Tomato Cheese Spread over the cut sides of the buns. On each bun bottom, place a Romaine lettuce leaf, a slice of Creole tomato, a burger patty with cheese, and equal amounts of the Cane Smothered Onions. Add the bun tops and serve.
Makes 6 burgers