Andouille & Fried Green Tomato Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


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.