Andouille-Shrimp Burgers with Creole Honey Mustard

Accolades 2003 Finalists
Serves 8


3 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons honey
2 teaspoons mustard seed
2 teaspoons minced chives
2 splashes Tabasco

2 pounds pork shoulder (Boston butt, 15 to 20 percent fat)
6 ounces smoked bacon
3 large garlic cloves
2 tablespoons whole-grain mustard
1 tablespoon smoked paprika
1 tablespoon liquid smoke
1 teaspoon Tabasco
1 teaspoon onion powder
1 1/2 teaspoons dried oregano
1 tablespoon kosher salt
1 1/4 pounds large shrimp, peeled and deveined
2 eggs
1 cup bread crumbs

3 yellow onion slices, 1/4-inch thick
Olive oil (to brush on onions)
Salt and pepper

6 sourdough Kaiser buns, split


To make the mustard, mix all of the ingredients thoroughly in a small bowl and refrigerate.

To make the patties, cut the pork and bacon into 1-inch cubes and mix with the garlic, mustard, paprika, liquid smoke, Tabasco, onion powder, oregano, and salt. Grind the mixture, using a medium die. Let sit for 30 to 45 minutes.

Cut the shrimp into 1/4-inch pieces and fold into the pork mixture. Add the eggs and bread crumbs. Form mixture into 8 patties.

To make the onions, brush the slices with oil and season with salt and pepper.

Grill the patties until fully cooked. Grill both sides of the onion slices on cooler part of grill until very soft. Lightly toast the buns, cut sides down, on the grill rack.

Set a patty on the bottom of each bun, dollop on 1 tablespoon of the mustard, and top with grilled onions. Add the bun tops and serve.