Boudin Burgers

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.


12 ounces boudin blanc (I use Zummo’s, Cajun Style–a local favorite)
36 ounces Ground Chuck
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons garlic powder
2 tablespoons paprika
2 large eggs

12 strips peppered bacon
1-2 tablespoons butter
1 large red onion, sliced
1/2 teaspoon garlic pepper
6 slices pepperjack cheese
6 bakery style buns
half-head iceberg lettuce
1 cup dijon mustard
1/3 cup dill relish



Prepare a medium heat fire in a charcoal grill with a cover. (Make sure to burn off the lighter fluid!)

Remove the thin skin from the boudin links and put them in a large bowl with the ground chuck. Knead together with the salt, pepper, garlic powder, and paprika, and until mixed. Crack the eggs over the top of the meat mixture and knead it in as well, until all of the meat is moistened and it holds together a bit better. Form six patties, 1/2- to 3/4-inch thick. Make them a bit bigger than the diameter of the buns to allow for shrinking. Loosely cover with plastic wrap and chill* them until the grill is ready. *Keeping the patties cold helps them maintain a good consistency.

Heat a large nonstick fire-proof skillet on the grill. Add the bacon strips and cook until crisp, about 3 minutes on each side. Transfer to paper towels to drain. Wrap in foil to keep warm.

Chop the onion into slices. Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add one tablespoon of butter. Once the butter’s melted, add the sliced onion and cracked garlic pepper, tossing frequently (adding more butter if/when necessary) until translucent, about 5 minutes.

Spray the rack with nonstick cooking spray, or brush with vegetable oil. Place the patties on the rack over direct heat, cover and cook, turning once until done, about 6-8 minutes on each side (or until the internal temperature reaches 160 degrees Fahrenheit) for well done. (There is pork in the boudin, so this is a must. Sorry medium lovers!)

Place the cheese slices on the patties during the last 3 minutes, and toast the buns lightly during the last 2 minutes.

Mix the relish and dijon mustard in a bowl. Spread the relish-dijon on the tops of the buns. Lay some onion slices on the bottom bun, and place the patty on top of them. Lay two slices of bacon on top of the patty in an X shape. (This helps keep the bacon on the burger, and somehow you get bacon in every bite!) Top that with lettuce and the top bun.