Low Country Shrimp and Sausage Burgers with Spicy Remoulade Slaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


For Slaw:
1/2 cup quality mayonnaise
1/4 cup stone ground mustard
1 medium lemon, juiced
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
2 thinly sliced green onions, including green part
2 finely diced jalapeno peppers
15 oz. can kernel corn
4 cups shredded slaw mix

For Shrimp and Sausage Burgers:
1 1/2 cups peeled and deveined fresh shrimp, roughly chopped
1 pound fresh ground country pork sausage
1 large fresh egg, lightly beaten
4 teaspoons seafood seasoning, preferably Old Bay
2 tablespoons corn meal

6 fresh ciabatta rolls
1 1/2 sticks softened unsalted butter

Vegetable oil, for brushing grill rack


Preheat a gas grill to medium-high heat.

To make slaw, whisk mayonnaise, mustard, lemon juice, Worcestershire sauce, sugar and pepper in a large bowl until smooth. Stir in green onions, jalapeno peppers and corn. Toss in slaw mix to coat. Cover and chill for an hour.

To make burgers, in a medium bowl, lightly mix shrimp, sausage, egg, seafood seasoning and corn meal until well combined. Form into 6 patties. Set aside at room temperature.

Split ciabatta rolls in half, and spread one tablespoon of softened butter on each half.

Brush grill rack with vegetable oil. Place burgers on rack, cover and grill for about 4-5 minutes per side, until sausage is cooked through. Meanwhile, grill buttered rolls, cut side down, until golden and toasted.

To assemble burgers, place patties on bottom buns, top with slaw, and cover with top buns.

Makes 6 burgers