Blackened Bacon Burger with Citrus Shrimp Po Boy
Juice and zest from 1 medium fresh orange
1/4 cup Sutter Home Pinot Grigio
1/4 cup extra virgin olive oil
24 medium shrimp (about Â½ pound), peeled and deviened
6 slices bacon (cut in half)
2 lbs ground beef
2 T. blackened seasoning
1 tsp kosher salt
1 1/2 tsp fresh thyme, chopped
1/3 cup mayonnaise
1 1/2 T. honey
1/4 tsp cayenne pepper
Zest from 1 small orange
2 cups shredded cabbage
1/2 cup shredded carrot
1 small orange, peeled and cut in bite size pieces
1 tablespoon vegetable oil, to oil the grill rack
6 slices provolone cheese (about 8 ounces)
6 French rolls, split
Preheat gas grill to medium high heat.
In a medium bowl whisk together juice and zest from medium orange, Pinot Grigio and olive oil. Add shrimp, stir to coat, cover and refrigerate.
To make the crispy bacon, place the bacon in a cold cast-iron skillet in a single layer. Place the skillet on the grill to heat. Cook the bacon until golden brown and crispy. Remove the bacon from the pan to a paper towel-lined tray to drain. Remove the skillet from the grill.
In a large bowl, knead together ground beef, blackened seasoning, salt and thyme until well combined. Form into 6 equal long patties. Cover and set aside or refrigerate.
In a medium bowl whisk together mayonnaise, honey, cayenne pepper and zest from small orange. Fold in cabbage, carrot and fresh cut orange until well mixed. Set aside.
Brush the hot grill with vegetable oil. Place burgers on a hot grill and cook approximately 4-6 minutes per side for medium. Place shrimp on grill while burgers are cooking and cook until pink (1-2 minutes per side). Just before burgers are done, place 1 piece (2 halves)of bacon on each burger and top with provolone cheese. Cover with lid and melt cheese (30-60 seconds).
To assemble burger, lightly toast French rolls on grill (cut side down). Place cooked burger on bottom bun, top each with 4 cooked shrimp and prepared coleslaw. Crown with top bun, secure with toothpicks, cut in half and serve.