Low Country Boil Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

I first moved to the south over ten years ago from the mid-west and was promptly invited to a low country boil.Primarily growing up in the mid-west, I was unfamiliar with low country boils. My husband (also from the mid-west) and I were treated to a wonderful meal and a casual gathering. We have since been to many low country boils as well as hosting our own. It is truly a traditional southern experience.


6 ears of yellow sweet corn, divided
Cooking spray
Salt and pepper, to taste

Lemon Butter:
1/2 stick butter, softened
Zest and juice of 1 lemon

2 pounds raw peeled an deveined large shrimp
1 cup bulk Johnsonville Italian Sausage
2 cobs of prepared corn
1 egg beaten
2 teaspoons seafood boil seasoning
1 1/8 cup finely crushed cornflake cereal, divided

Vegetable oil

6 Potato buns
Seafood boil seasoning, to taste

6 Romaine lettuce leaves, cleaned
Remaining prepared corn, to taste


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

Shuck and clean corn cobs. Coat all sides of corn cobs with cooking spray then sprinkle with salt and pepper to taste. Grill cobs on covered grill 4-7 minutes per side or until lightly browned. Remove from grill and allow to cool slightly. While corn is cooling prepare lemon butter.

In a small bowl mix softened butter with zest and juice of half a lemon. Cover and set aside.

Remove corn from cobs, reserving 2 ears of removed corn for the patties. The remaining corn will be used for garnish. Cover and set aside.

To prepare patties chop the shrimp into 1/4/-1/2 inch pieces and place into a large mixing bowl. Pull part sausage into 1/4-1/2 inch pieces while adding it to the bowl. Add reserved 2 ears of removed corn, 1 beaten egg, seafood boil seasoning, and 1/8 cup crushed cornflakes. Mix together until ingredients are throughly combined, then form into 6 equal sized patties. Place remaining cup of crushed cornflakes onto a plate. Coat both sides of each patty with crushed cornflakes. Spray both sides sides of each patty with cooking spray. Brush grill with vegetable oil and place patties on prepared grill. Cover and cook 7-10 minutes per side or until golden brown.

While burger is cooking spread prepared lemon butter on both sides of potato buns. Sprinkle each bun with seafood boil seasoning, to taste. PLace bun halves, lemon butter side down, on outer edge of grill for approximately the last 2 minutes of cooking time on the patties. Toast until lightly brown.

To assemble burgers, place one patty on each toasted bottom bun, then top with leaf of lettuce and remaining corn, to taste. Set top bun to side.