Andouille Gumbo Burger with “Trinity” Cole Slaw (resubmited due to possible computer errors)

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

Many local recipes begin with saute the “trinity”—onions, celery, and peppers.This American local burger combines the “trinity” with cabbage and Creole mustard to compliment the bold flavors of the andouille sausage and typical gumbo ingredients which begin with a roux, another local Southern recipe tradition.


Trinity Cole Slaw:

3 cups shredded cabbage

1 red bell pepper, thinly sliced

5 green onions, thinly sliced

2 stalks celery, thinly sliced

¾ cup mayonnaise

¼ cup Creole mustard

1 teaspoon salt

1 teaspoon fresh cracked black pepper

Garlic Butter:

8 tablespoons unsalted butter, room temperature

1 clove garlic, minced

1 dash red pepper sauce (Tabasco preferred)

Andouille Gumbo Burger:

2 tablespoons Colavita olive oil

2 tablespoons flour

½ cup finely chopped onion

1 mild banana pepper, seeded and finely chopped

2 cloves garlic, minced

½ pound andouille sausage, chopped

2 ¼ pounds ground sirloin

1 teaspoon salt

1 teaspoon fresh cracked black pepper

½ teaspoon cayenne

Vegetable oil for brushing on the grill rack

6 (1/4 inch thick) slices sharp cheddar cheese

6 crusty French rolls, split*

3 cups coarsely chopped romaine

6 (1/4 inch thick) slices Creole tomatoes

*Note: If crusty French rolls are not available, Kaiser rolls are a great substitute.


Preheat gas grill to medium-high heat.

To make the “Trinity” cole slaw, combine the shredded cabbage, red pepper, onions, and celery in a bowl. In a separate small bowl, whisk together the mayonnaise, Creole mustard, salt, and pepper. Pour the mayonnaise mixture over the cabbage mixture and combine. Cover and refrigerate until serving. (Note: In South Louisiana the “trinity” of cooking is a combination of onions, peppers, and celery.)

To prepare the garlic butter, combine the butter, garlic, and pepper sauce in a small bowl. Cover and refrigerate until serving.

To make the patties, place a small cast iron skillet over the medium-high heat and add the olive oil and flour; stir together continuously until the roux is medium brown. Stir in the onion, pepper, and garlic for an additional minute. Remove from the heat and transfer to a large bowl. Add the andouille sausage, sirloin, salt, pepper, and cayenne. With your hands or a large spoon, gently mix, handling the meat as little as possible to prevent compacting it. Divide the mixture into six equal-sized patties to fit the rolls.

Brush the grill rack with the vegetable oil and place the 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 cheddar cheese and place the cut side down of the rolls on the outer edges of the rack to lightly toast.

To assemble the burgers, spread a generous amount of the garlic butter over the cut sides of the rolls. On each roll bottom, place ½ cup chopped romaine, a slice of Creole tomato, a cheese-topped patty and an equal amount of the “Trinity” cole slaw. Add the roll tops and serve.

Makes six burgers.