Bourbon Street Burgers with Grilled Maque Choux and Voodoo Remoulade

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.


Maque Choux:
4 Ears Sweet Corn, soaked in water for 1 hour
1 Red Onion, peeled and sliced
½ Green Bell Pepper, trimmed and quartered
½ Red Bell Pepper, trimmed and quartered
1 Jalapeno, split and seeded
2 tablespoons Olive Oil
1 Garlic Clove, minced
2 teaspoons Salt
2 Roma Tomatoes, diced
½ teaspoon Fresh Thyme, chopped
1 tablespoon Fresh Basil, chopped

2 ½ pounds Ground Beef Chuck
2 Garlic Cloves, minced
2 tablespoons Worcestershire Sauce
1 teaspoon Salt
1 teaspoon Cracked Black Pepper
Voodoo Remoulade:
¾ cup Mayonnaise
2 tablespoons Shallots, minced
1 tablespoon Creole Mustard
2 teaspoons Lemon Juice
1 tablespoon Louisiana Style Hot Pepper Sauce
1 ½ teaspoons Capers, minced

1 pound Thick Sliced Smoked Bacon

Oil to brush the grill
6 French Rolls, split
2 tablespoons Butter, softened



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the maque choux:
Place corn on the grill (still in husks) for 7-8 minutes, or until tender. Remove from the grill and allow to cool until easily handled. Strip corn of husks and silk strands and carefully, using a knife, scrape off the corn kernels, set aside. In a large bowl toss together onion, green pepper, red pepper and jalapeno with olive oil, garlic and salt. Place vegetables on the grill for 2-3 minutes, or until slightly charred, remove from the grill, let cool until easily handled and dice. Place grilled onions, peppers and corn back into the bowl and toss together with tomatoes, thyme and basil. Cover and chill until ready to serve.
To make the patties:
Place ground beef, garlic, Worcestershire sauce, salt and cracked black pepper in a large bowl. Mix together using a spoon as to not over work the meat. Portion into 6 equal patties, cover and chill until ready to grill.
To make the voodoo remoulade:
In a medium bowl whisk together mayo, shallots, creole mustard, lemon juice, hot pepper sauce and capers until blended. Cover and chill until ready to assemble the burgers.
To cook the bacon:
Place bacon slices in a fire proof skillet. Cook for 5-6 minutes, or until crisp. Let drain on a paper towel until ready to assemble the burgers.
Brush grill rack with oil. Place patties on the grill and cook for 4-5 minutes per side, covered, turning once or until desired doneness is reached. Brush the French rolls with butter and place cut side down on the grill to toast.
To assemble the burgers, place patties on the toasted rolls, top generously with maque choux, remoulade and bacon before serving.