Tur-Duc-On Burger with Atchafalya Shrimp Sauce

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


8 slices of uncooked bacon
2 medium tomatoes
2 teaspoons salt, TOTAL
1 teaspoon fresh ground black pepper
¾ cup heavy cream, TOTAL
¼ cup prepared bread crumbs
1 cup chopped roasted duck breast
1 & ½ pounds of ground turkey
½ cup chopped Andouille sausage
½ cup diced green pepper
½ cup diced onion
1 teaspoon cajun seasoning
1 cup peeled, chopped fresh uncooked shrimp
6 fresh bakery hamburger buns
3 tablespoons softened butter
6 bibb lettuce leaves



Preheat grill to 400 degrees. Place ovenproof skillet over grate. Fry bacon until ver crisp. Pour out fat, reserving 1 Tablespoon. Drain bacon and crumble. Chop tomatoes and sprinkle with ½ teaspoon salt, in small bowl, set aside In a medium bowl, mix 1 & ½ teaspoon salt, 1 teaspoon pepper, ¼ cup cream, crumbs, duck, turkey, and crumbled bacon. Shape meat into 6 patties. Set aside. Without cleaning pan, add sausage, cook until nearly done, add green pepper, onion and 1 teaspoon cajun seasoning, saute until vegetables are browning. Add shrimp and saute for 2 minutes, add ½ cup cream, stir and remove from heat. Place burgers on hot part of grill and cook for 3 to 4 minutes each. Until just done inside. Split buns, and spread with 3 tablespoons of butter. Grill until golden. Assemble burgers with lettuce leaf, burger, Achafalaya sauce, tomatoes and top bun. Serves 6