Creole Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

Born and raised in Louisiana, love to share my favorites with Florida friends.


1 1/2# Lean Ground Round
1/4 # Louisiana Boudin – Skin Remove and Chopped
1/2 Cup Celery – Chopped
1/2 Cup Onion – Chopped
12 Cup Green Bell Pepper – Chopped
4 Tbl Garlic – Minced
2 Tsp Salt
2 Tbl Hot Sauce
2 Tbl Black Pepper
1 Egg – Beaten
Vegetable Oil Spray for Grill Rack
6 Round Sandwich Rolls – Split
6 Slices Provolone Cheese
6 Tbl Butter
1 Tbl Garlic Powder


Prepare a medium-hot fire in a charcoal grill with cover, or preheat gas or electric grill to medium-high.

Combine in a large bowl, the beef, boudin, celery, onion, bell pepper, garlic, salt, hot sauce, black pepper and egg. Divide the mixture into six patties.

When the grill is hot, spray the rack with vegetable spray. Place the patties on the rack, cover and cook, turning once, until done, about 6 minutes on each side for medium, less for rare, and longer for well done.

Combine the butter and garlic powder in a small bowl and spread the cut side of the rolls with the mixture. Toast rolls lightly on grill.

To assemble the burgers, place a patty and slice of cheese between each prepared roll.

Makes 6 burgers.