Cabernet Sauvignon Burgers With Southwestern Remoulade Sauce

"This great American burger combines ingredients from Louisiana, the American southwest, and a cabernet sauvignon from California."
 
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Ready In:
35mins
Ingredients:
23
Serves:
6
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ingredients

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directions

  • Heat the grill.
  • Boil the egg for 8-10 minutes and run it under cold water, shell and dice it, then add it to the rest of the condiment ingredients in a bowl.
  • Refrigerate.
  • Combine the burger ingredients together in a medium bowl. Divide into six portions and make patties.
  • Cook patties on a charcoal or gas grill until done to your satisfaction.
  • Lightly toast the buns on the grill.
  • Place the burgers on buns, top with cheese, remoulade, and fixin's.

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RECIPE SUBMITTED BY

Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods. Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea. Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to. I am a former screenwriter, with 3 movies produced, but prefer cooking. I'm a movie buff, opera and golden oldies music lover, and a political junkie. For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish. I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar. The cookbook I have used recently the most is "American Classics." I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet! Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.
 
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