Big Bubba’s Bayou Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Bubba's Crunchy Remoulade Sauce:
1/3 cup of Snyder's of Hanover Jalapeno Pretzel Pieces, crushed (Crushed pieces should be no larger than the size of a pencil eraser (about 3/16 inch). The crushing process can be accomplished by placing the pretzel pices in a small zip lock bag and using a meat pounder or in the alternative using a food processor).
1/2 cup celery, finely minced
1/2 cup scallions, finley minced
1/2 cup fresh flat leaf parsley, finely minced
3 Tbsp. Grey Poupon Deli Mustard
1 cup mayonnaise
1/2 cup chili sauce
1 garlic clove, crushed and finely minced
1 Tbsp. fresh horseradish root, finely grated
2 tsp. spicy cajun seasoning salt Bubba's

2 1/4 lbs. ground chuck
10 oz. of Boudin Sausage (Cajun Pork and Rice Sausage) casing discarded and sausage meat crumbled
2 tsp. garlic, finely minced 1/4 cup scallions, finely minced
1/4 cup fresh flat leaf parsley, finely minced
2 tsp. spicy cajun seasoned salt
6 sliced tomatoes, approximately
1/4 inch thick
6 romaine lettuce leaves, roughly chopped
6 1 oz. portions of Monterey Pepper Jack Cheese which has been thinly sliced (1 oz. per patty)
Vegetable oil for grill rack
6 Egg Bakery Rolls split in half and lightly toasted



1) Kick back and open a bag of Synder's of Hanover Jalapeno Pretzel Pieces while enjoying a glass of your favorite Sutter Home Wine. After all, we are taking a trip to the "Bayou." Be sure to reserve the 1/3 cup of Jalapeno Pretzel Pieces from the bag before they totally disappear! 2) To make Bubba's Crunchy Remoulade Sauce, combine the crushed Snyder's of Hanover Jalapeno Pretzel Pieces with the celery, scallions, fresh flat leaf parsley, Grey Poupon Deli Mustard, mayonnaise, chili sauce, garlic, horseradish root and spicy cajun seasoned salt in a medium sized mixing bowl. Whisk well and chill. 3) Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. 4) To make Bubba's Burgers, combine the ground chuck, Boudin Sausage, garlic seasonings, flat leaf parsley, and spicy cajun seasoned salt. Mix well avoiding over handling and compacting of meat mixture. Divide the mixture into 6 equal portions and form into patties that approximate the size of the rolls. 5) Prepare and reserve on a separate plate the tomato slices, roughly chopped romaine lettuce leaves and sliced Monterey Pepper Jack Cheese. 6) When the grill is ready, brush the grill rack with vegetable oil. 7) Place the patties onto the oiled rack, cover and allow to cook until they are brown, approximately 3 minutes. Turn the patties over, cover and allow them to cook until they are brown, approximately 3 minutes. During the last minute of cooking, add the cheese slices, cover and allow the cheese to melt. Once the cheese has melted, place the rolls, cut side down on the outer edges of the rack to toast lightly. 8) To assemble the burgers, place 1 Tbsp. of Bubba's Crunchy Remoulade Sauce on top half of each toasted roll and 1 Tbsp. of Bubba's Cruncy Remoulade Sauce on the bottom half of each roll. Add a Bubba Burger to each of the toasted roll bottoms, place a tomato slice on top of each burger patty with equal portions of the roughly chopped Romaine Lettuce on top of each of the tomato slices. Add the roll tops and serve immediately. Makes 6 Big Bubba's Bayou Burgers.