Creole Burger with Big Kevin’s Bayou Rooted Remoulade Sauce
2 pounds ground beef
2 tablespoons Joe’s Stuff Seasoning
1 medium Vidalia onion, finely chopped (1/2 cup)
1 small green sweet pepper, chopped (1/2 cup)
1/2 cup grated sharp cheddar (2 ounces)
6 hamburger buns, split
6 cherry tomatoes, sliced
Big Kevin’s Bayou Rooted Remoulade Sauce, recipe follows.
In bowl, mix beef and Joe’s Stuff. Divide into 12 portions. Shape into 3- to 4-inchwide patties.
In bowl, mix onion, pepper, and cheese. Spoon 1/4 cup of cheese mixture into the centers of 6 patties. Top with remaining patties. Press edges to seal.
Grill directly over medium heat, uncovered, 14 to 18 minutes or until an instant-read thermometer inserted in the center of burgers registers 160 degrees F, turning over halfway through grilling time.
Top each with a spoonful of Remoulade. Add tomato and arugula leaf.
Big Kevin’s Bayou Rooted Remoulade:
2 tablespoons freshly squeezed lemon juice
1 ½ pounds celery root, peeled and trimmed
2 tablespoons Dijon mustard
1teaspoon Big Kevin’s or Joe’s Stuff
1 tablespoon chopped fresh parsley
½ teaspoon ground black pepper
Place freshly squeezed lemon juice in a large mixing bowl. Trim celery root and cut into matchstick pieces. As you cut, place celery root in bowl and toss with lemon juice to prevent browning. In a small mixing bowl, combine remaining ingredients. Add celery root. Season to taste. Chill 2 hours.