Jambalaya Burgers with Tabasco Cream
1 8 oz can tomato sauce
1 1/2 tsp basil
1 1/2 tsp oregano
1/2 tsp thyme
6 tsp Tabasco Sauce
1 1/2 tsp salt
1 1/2 tsp pepper
6 cloves garlic, minced
1 lb bulk sausage
2 lb ground chuck
1 cup cooked white rice
1/2 cup minced red bell pepper
1/2 cup minced green bell pepper
1 small onion, minced
1/2 cup celery, minced
3/4 cup butter
6 large raw shrimp, peeled and deveined
1 cup sour cream
6 Kaiser rolls, split
Prepare a medium hot fire in a charcoal grill with a cover or pre-heat a gas grill to medium high. In a medium sized bowl combine the tomato sauce, basil, oregano, chili powder, thyme, 3 tsp of the Tabasco sauce, salt, pepper and 3 cloves of the minced garlic. Mix well and set aside. With your hands make 6 thin patties out of the sausage. Set aside.
In a large bowl mix the beef, rice, peppers, onion and celery. Add the tomato sauce/spices and mix well to combine. With your hands form into 6 equal patties.
Place the remaining garlic in the melted butter. Thread the shrimp onto 2 wooden skewers.
Place the meats on the grill and cook, 4-5 minutes per side. Reserve 3 tbs of the garlic butter and use the rest to brush the shrimp. Grill as well turning as needed and continuing to brush with the melted butter until the shrimp is pink and opaque. Move to the cooler side of the grill when done. If the sausage is done before the burger, move to the cooler sides of the grill as well.
Mix the remaining Tabasco sauce into the sour cream and set aside.
Brush the Kaiser rolls with the remaining garlic butter and place on the grill to toast.
To assemble: Place a sausage patty on the bottom bun half. Cut the cheese slices in half and place one across the sausage patty. Top with the burger. Place the other cheese slice at the opposite angle (so they form a x from their different levels) and top the cheese with a grilled shrimp. Place the Tabasco Cream in a pastry bag and garnish the top with an attractive zigzag of the cream. Top with the top of the bun and serve with the remaining Tabasco Cream on the side, or piped attractively on the serving plates.