Spicy Jamabalaya Chicken Burgers with Smoked Tomatoes, Creole Mayo, and Pepperjack Cheese

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 lb Andouille sausage
1 Tablespoon Worcestershire sauce
1/2 cup onion, chopped coarsely
1/4 cup celery, diced coarsely
2 cloves garlic
1 teaspoon kosher salt
2 teaspoons Cajun seasoning
1/2 teaspoon cayenne pepper
1 lb ground chicken
1/4 cup green bell pepper, diced finely
1 cup mayonnaise
2 Tablespoon Cajun seasoning mix
1 Tablespoons lemon juice
2 Tablespoons whole grain mustard
1 Tablespoon Worcestershire sauce
6 Roma tomatoes, sliced in half vertically
1 teaspoon salt
2 Tablespoons olive oil
Vegetable oil, for brushing on the grill rack
6 soft French boule rolls, split
6 slices pepper jack cheese



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the patties: In a food processor or blender, combine the andouille, Worcestershire sauce, onion, celery, garlic, salt, Cajun seasoning, cayenne. Pulse to blend until the mixture is ground finely and homogeneous. Mix very gently with the chicken meat and bell pepper to combine, being careful not to over mix the meat. Divide the meat into six equal portions, making a small indention in the middle to prevent the burgers from bulging. Set aside.

To make the mayo: In a small bowl, combine the mayonnaise, Cajun seasoning, lemon juice, mustard, and Worcestershire sauce. Blend well and set aside.

Drizzle the tomato halves with oil and sprinkle with salt. Over a medium fire, grill the tomatoes until they are tender and soft (but not falling apart). Remove and set aside.
When the grill is ready, brush the grill rack with vegetable oil .Grill the patties with the grill top closed for 4 minutes. Turn and grill until the juices run clear in the burgers and they are cooked through and opaque, about 4 minutes longer. During the last few minutes of grilling, add a slice of pepper jack to the top of each patty to melt.
During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.

To assemble the burgers, place the patties to the bottoms of the rolls. Top each burger with a few slices of tomato. Spread a generous amount of the creole mayo onto the top of each bun and add to the top of the burger.