South Carolina Shrimp and Country Ham Burgers with Red-Eye Sauce

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.

YaAll! Low Country Shrimp ,Country Ham and Red-Eye is about as American and Southern as it gets!
This is good eatin and good eatin is All American!
Plus, put this on a grill and then put it on a bun and you’ve got
a weekend party with the perfect glass of wine to bring out
all the goodness of the food, YUM! That’s American!



1 tablespoon butter

1 generous cup diced country ham

2 tablespoons shallots

2 tablespoons black coffee

¼ teaspoon instant coffee

2 teaspoons sugar

2 teaspoons fresh lemon juice

½ teaspoon salt

¾ cup mayonnaise

11/2 pound cooked, peeled deveined shrimp

1 egg, beaten

1 clove garlic, minced

1 tablespoon Dijon mustard

½ teaspoon salt

1 teaspoon fresh lemon juice

1 teaspoon chopped fresh cilantro

1 cup fresh bread crumbs (plus ½ cup more if needed to bind burgers together

vegetable oil

6 seeded buns, split

6 slices fresh pineapple

6 4 inch long slices of brie, ¼ to 1/2 inch thick (cut each slice in half to lay over the burger)

6 bib lettuce leaves


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

Set a medium size fire proof pan on the grill and melt the butter… Add the ham and shallots. Cook, stirring often, until the ham and shallots are brown and beginning to crisp. Remove with a slotted spoon to food
processor bowl .Quickly deglaze the pan with the coffee and pour this into a medium size bowl Add the instant coffee, sugar, lemon juice, salt, and mayonnaise. Mix completely. Refrigerate.

In the food processor bowl with the ham and shallots, add the shrimp, egg, garlic, mustard, salt, lemon juice, and cilantro .Transfer this mixture to a large bowl and add the bread crumbs mixing lightly but thoroughly. Divide the mixture into 6 equal portions shaping them to fit the bottom of the buns. Cover

Oil the grill rack well.
Grill buns, cut side down for about 2 minutes or until they are nicely toasted. Set aside.

Place the burgers on the rack and grill on each side for 3 to 4 minutes. During the last minutes of cooking, place a pineapple slice on each burger. Top each pineapple slice with a slice of brie, lower cover of grill and cook until the cheese is melted. Check on this often.

To assemble the burgers:
Place a lettuce leaf on the bottom of each bun, then an equal portion of the red-eye sauce, the burger and the bun top. Serve
Makes 6 burgers