Louisiana Spicy Voodoo Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 egg, beaten
1 tbs. Tony Chachere\’s
1 1/2 tsp. Worcestershire sauce
2 lbs. ground chuck
2 tbs. olive oil
1/4 cup diced onion
1/4 cup diced green pepper
1/4 cup diced celery
1/4 tsp. salt
2 cloves garlic, minced
1/4 lb. smoked andouille sausage, casing removed & diced
1 16oz can light red kidney beans, drained
1/2 cup water
1/4 tsp pepper
2 tbs olive oil
1 tsp. crab boil
2 cloves garlic, minced
1 cup sliced onion
1 cup sliced baby portabella mushrooms
pinch salt
2-3 tbs. vegetable oil
2 loaves French bread, cut into thirds & half each section
2 Roma tomatoes, thinly sliced lengthwise
6 slices Pepper Jack cheese
2 cups baby spinach, washed and dried



Preheat gas grill to medium-high.
To prepare patties, combine together beaten egg, Tony Chachere’s, and Worcestershire sauce in a large bowl. Mix in the ground chuck and form 6 patties. Cover loosely with plastic wrap and set aside.
To make the red bean sauce, heat olive oil in medium skillet on grill. Combine the onion, green pepper, celery, and salt in skillet, sauteing for 2 minutes. Add in the garlic and andouille sausage, cooking for another 2 minutes. Add in kidney beans and water, then carefully mash to a creamy consistence and cook for 2 minutes more. Remove and cover with aluminum foil and set aside.
To saute the onions and mushrooms, heat together the olive oil, crab boil, and garlic for 2 minutes in a small skillet on the grill. Add in the onions and mushrooms, cooking for another 2 minutes. Put in a pinch of salt and cook for an additional 2 minutes.
When grill is ready, brush the vegetable oil on the grill rack. Place the patties on the grill, cover, and turning once, cook for 4-5 minutes each side for medium. Place the bread, cut side down, on the outer edges of the grill, for the last minute of grilling.
To assemble burger, place on bottom bun equal portions of red bean sauce, then equal portions of the sauteed onions and mushrooms, followed by a patty, then the Pepper Jack cheese, next equal portions of baby spinach, and next 1 slice of Roma tomato. Add top bun and serve.