Tasso Burger with Spicy Garlic Shrimp Remoulade

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Remoulade Ingredients:
1 cup mayonnaise
1 teaspoon salt
2 tablespoons fresh squeezed lime juice
2 tablespoons Dijon mustard
2 tablespoons Creole mustard
2 teaspoons paprika
2 cloves garlic, minced
1 ½ tablespoons fresh horseradish, minced
4 green onions, thinly sliced
2 tablespoons fresh parsley, minced
2 tablespoons fresh tarragon, minced
1 tablespoon fresh thyme, minced
½ cup finely chopped onion
½ cup finely chopped red bell pepper

Spicy Garlic Shrimp:

8 tablespoons unsalted butter, room temperature
4 cloves garlic, minced
1 dash red pepper sauce (Tabasco preferred)
1 teaspoon salt
1 teaspoon crushed black pepper
¼ teaspoon cayenne
¾ pound large (21 – 25 count) peeled and deveined shrimp

Burger ingredients:
2 ¼ pounds ground chuck
6 ounces tasso, finely chopped
½ cup finely chopped onion
3 cloves garlic, minced
1 ½ teaspoon salt
1 teaspoon fresh ground pepper
½ teaspoon cayenne

Vegetable oil for brushing on the grill rack
6 (1/4 inch thick) slices pepper Jack cheese
6 Kaiser Rolls
12 large lettuce leaves
6 ¼ inch slices Creole tomatoes


Preheat grill to medium-high heat.

To make the remoulade sauce: In a food processor, add the mayonnaise, salt, lime juice, Dijon mustard, Creole mustard, paprika, garlic, and horseradish. Process until smooth. Add the green onions, parsley, tarragon, thyme, onion, and red bell pepper; pulse to mix but not pureed. Cover and refrigerate until ready to serve.

To prepare the Spicy Garlic Shrimp: In a medium skillet over medium heat of the grill, add the butter, garlic, pepper sauce, salt, pepper, and cayenne; Stir together until the butter is melted. Add the shrimp and simmer for 7 minutes and they just begin to turn pink. Remove the skillet from the heat and set aside.

To prepare the patties: In a large bowl, gently combine the ground chuck, tasso, onion, garlic, salt, pepper, and cayenne. Shape into 6 patties, sized to fit the rolls.

Brush the grill rack with the vegetable oil and place the patties on the rack crosswise over the grates. Cover the grill and cook the patties for four minutes. Turn the patties and continue grilling for an additional four minutes or your preferred degrees on doneness (with internal temperature of at least 160 degrees F). During the last few minutes of cooking, top each patty with a slice of pepper Jack cheese. Place the cut side down of the buns on the outer edges of the rack to lightly toast.

To assemble the Tasso Burger with Spicy Garlic Shrimp Remoulade, spread a generous amount of the remoulade sauce over the cut sides of the buns. On each roll bottom, place two lettuce leaves, a tomato slice, a patty with melted cheese, and 4 – 6 shrimp (depending upon side of shrimp. Add the bun tops, cut in half and serve.

Makes 6 burgers