Jim Monroe's Eureka Burger
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INGREDIENTS:
1 each Hamburger bun
1 each 1/3 lb. Hamburger
2 thin slices Cajun sausage (hickory smoked Cajun style links)
cut down the length, (sausage bacon)
((1) ¼ lb. link yields (2) burgers)
2 each Jumbo shrimp 16/20 count size P&D
1 ¼ oz. Chipotle sauce (recipe follows)
1 each Medium cheddar cheese ¾ oz slice
1 leaf Lettuce green leaf
3 thin slices Tomatoes roma
1 thin slice Red onions
3 each Pickles (sliced )
Salt and Pepper to taste
Olive oil as needed
1 each 1/3 lb. Hamburger
2 thin slices Cajun sausage (hickory smoked Cajun style links)
cut down the length, (sausage bacon)
((1) ¼ lb. link yields (2) burgers)
2 each Jumbo shrimp 16/20 count size P&D
1 ¼ oz. Chipotle sauce (recipe follows)
1 each Medium cheddar cheese ¾ oz slice
1 leaf Lettuce green leaf
3 thin slices Tomatoes roma
1 thin slice Red onions
3 each Pickles (sliced )
Salt and Pepper to taste
Olive oil as needed
DIRECTIONS:
- Prepare a charcoal grill with 100% mesquite charcoal
- Wash and prepare lettuce, tomatoes, red onions, pickles
- Peel and de-vein the shrimp
- Grill the hamburger patty to doneness of your liking, season with salt and pepper to taste
- Grill the sausage over the mesquite coals
- Coat the shrimp with olive oil and season with salt and pepper and grill over the mesquite coals
- When all items are grilled to correct doneness, place cheese on burger, sausage on cheese and shrimp on sausage.
- Brush each side of hamburger bun with olive oil and toast over grill.
- Using a total of 1 ¼ oz (by weight) of chipotle sauce, coat each side of bun
- Assemble the burger as follows: bottom bun, sauce, lettuce, tomato, onion, pickle, burger, cheese, sausage, shrimp, sauce, top bun.
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