Name: Creole Seafood Stuffed Burger
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 teaspoon bacon butter or olive oil; 2 cloves garlic, peeled & chopped fine; 1/2 cup chopped onion; 1/2 cup chopped mushrooms; 2 oz. fresh or frozen (thawed) spinach, chopped; A splash of wine; 4 oz. Greek cream cheese (or Neufchatel), softened; 3 oz. chopped smoked salmon; 1 6-oz. can (or fresh) crab meat, drained; 3.5 – 4 oz. pre-cooked shrimp, tail off, chopped; 1 teaspoon Old Bay Seasoning; 1/2 – 1 teaspoon Creole seasoning; 1/2 teaspoon smoked paprika; 1 teaspoon chopped jalapeno (or more, to taste); 1 oz. finely shredded Asiago cheese; 1 oz. mozzarella cheese; 1 lb. ground beef or venison; 1 teaspoon Old Bay Seasoning; 1 teaspoon Creole seasoning; 1 teaspoon smoked paprika; 4 burger buns, toasted; Sauteed sweet pepper and jalapeno strips; Sauteed mushrooms; Creole remoulade sauce (recipe here); Shredded Swiss, mozzarella and Asiago cheese

Ingredients

Scale

For the cheesy Creole seafood filling:

1 teaspoon bacon butter or olive oil
2 cloves garlic, peeled & chopped fine
1/2 cup chopped onion
1/2 cup chopped mushrooms
2 oz. fresh or frozen (thawed) spinach, chopped
A splash of wine
4 oz. Greek cream cheese (or Neufchatel), softened
3 oz. chopped smoked salmon
1 6-oz. can (or fresh) crab meat, drained
3.5 – 4 oz. pre-cooked shrimp, tail off, chopped
1 teaspoon Old Bay Seasoning
1/2 – 1 teaspoon Creole seasoning
1/2 teaspoon smoked paprika
1 teaspoon chopped jalapeno (or more, to taste)
1 oz. finely shredded Asiago cheese
1 oz. mozzarella cheese

For the burgers:

1 lb. ground beef or venison
1 teaspoon Old Bay Seasoning
1 teaspoon Creole seasoning
1 teaspoon smoked paprika
4 burger buns, toasted

For the top:

Sauteed sweet pepper and jalapeno strips
Sauteed mushrooms
Creole remoulade sauce (recipe here)
Shredded Swiss, mozzarella and Asiago cheese

Instructions

Heat a medium frying pan over medium heat, add the bacon butter or olive oil and saute the onion and garlic until the onion is soft, then stir in the mushrooms. Cover and cook for several minutes, uncovering to stir several times, until the mushrooms are tender. Stir in the spinach with a splash of wine. Cover and cook again for a couple more minutes until the spinach is wilted. Uncover and cook until the excess liquid is gone. Remove from heat and stir in the rest of the filling ingredients until mixed well. Set aside.
Season the burger meat with the seasonings, then separate into four equal pieces, forming each one into a ball. Press the bottom of a can down into each ball, shaping the burger up the sides of the can to make sort of a cup shape. Sprinkle each one lightly with salt & pepper and put in the fridge while you prep the grill.
If using a charcoal grill, set the coals on one side of the grill so you have a cooler area on the other side to cook the burgers. For gas grills, use the top rack, away from direct heat.
Warm the filling mixture up until the cheeses are melted. Fill each burger generously with filling, then top with a mixture of shredded cheeses.
Set the burgers on the cooler side of the grill, cover and let cook for 15 – 25 minutes, checking occasionally.
While the burgers are cooking, saute the pepper strips, mushrooms and onions in a little olive oil. Prepare the remoulade sauce. Toast the buns.
When the burgers are fully cooked and the cheese is melted and bubbly, set each burger on a toasted bun spread with a little remoulade sauce and top with the pepper strips, mushrooms and more remoulade sauce. Enjoy them while they’re hot!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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