Grilled Burgers with Crawfish Remoulade Salsa

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.


2 pounds freshly ground chuck
2 teaspoons salt
1/4 cup water
1 tablespoon Herbs de Provence
2 cups mayonnaise
2 tablespoons catsup
2 tablespoons Creole mustard
4 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon prepared horseradish
1 garlic clove, finely minced
1 teaspoon LEA & PERRINS Worcestershire sauce
1 teaspoon celery salt
2 teaspoons hot sauce
1 cup chopped tomato
1 cup chopped onion
1/2 cup chopped cilantro
1 jalapeño, chopped
2 ripe avocados, peeled and diced
Salt and ground black pepper
1 pound cooked, shelled crawfish tails
2 cups shredded iceberg lettuce
Vegetable oil, for brushing grill rack
6 good-quality hamburger buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Prepare the Remoulade sauce by mixing together in a small bowl the mayonnaise, catsup, mustard, green onions, lemon juice, horseradish, garlic, Worcestershire sauce, celery salt and hot sauce. Keep chilled until ready to use. In a separate bowl prepare the salsa my mixing together the tomatoes, onion, cilantro and jalapeño. Gently fold in the avocado. Season with salt and pepper. Drain the crawfish and mix with the salsa. Mix in the Remoulade sauce to the salsa reserving some of the Remoulade for dressing the bottom bun. Chill until ready to assemble the burger. To make patties place the ground beef, salt, water and herb mixture in a large bowl and mix handling as little as possible and avoiding over compacting the mixture. Shape mixture into 6 patties sized to fit the buns that are being used. Brush the hot grill rack with vegetable oil. Cook patties, keeping covered and turning once until done to personal preference, (for medium cook 5 to 7 minutes on each side). Toast buns by placing, cut side down, on the outer edges of the grill rack during the last few minutes of grilling. To assemble burgers, spread Remoulade sauce over the bottom buns and top with the cooked patty. Top the patty with shredded lettuce and then the Remoulade Salsa. Add the top bun and serve.

Makes 6 burgers