Jambalaya Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 8oz Pkg Cream Cheese Softened
1 Cup Salsa – Hot
1/2 Cup Shredded Monterey Jack Cheese
1/2 Cup Sutters Home Cabernet Sauvignon
1# Ground Pork Sauage
1# Ground Round
1# Ground Ham
1/2 Cup Minced Onions
1/2 Cup Minced Celery
1/2 Cup Minced Green Bell Pepper
3 Cloves Minced Garlic
1 Tbl Louisiana Hot Sauce
1 Tbl Black Pepper
1/2 Cup Canned Smoked Oysters
1/2 Cup Cooked Rice
1/2 Cup Corn Oil, for Brushing Grill
6 Large Slices Tomatoes
3 Tbl Balsamic Vinegar Dressing
6 Large Buns, split



Prepare a Covered Grill with Medium Hot Coals. Brush the oil on the clean racks. To Make the Sauce, mix the soften cream cheese, salsa, shredded cheese and Sutters in a small bowl, let rest while you prepare the Burgers. To make the Burgers, combine the Pork Sauage, Ground Round and Ground Ham, mixing throughly. Mix in the onions, celery, peppers, garlic, hot sauce and black pepper. (Its mixes best to use your hands) When well mixed, carefully blend in the rice and the smoked oysters. Form 6 patties. Place the burgers on the grill and let cook for 6 minutes before turning, and cook an additional 6 minutes. During the final 3 minutes of grilling, place the buns, cut side down on the grill. Also brush the Balsamic Vinegar Dressing over the tomatoes, and lay on top of each burger for the final 3 minutes. To assemble the burgers, spread the cream cheese mixture over both cut sides of the buns, add the patties topped with the Tomatoe Slice. Makes 6 Burgers