Active time: 50 min. Total time: 1 hour
Yield: Serves 4 (serving size: 1 burger)
Basically, these burgers are gumbo you can eat without a spoon. The flavors here are discernible and assertive. The “ketchup” has that toasty roux and tomato paste that brings it all together. Take your roux right to the edge of burnt to get maximum toasty flavor, but don’t burn it or it’ll be ruined. Milk chocolate is a good indicator, but if you’re risk averse, stop at café au lait. This would be great with cornbread soup that you could dip the burgers into.
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups unsalted chicken stock
- 3 tablespoons refrigerated tomato paste (from tube)
- 2 teaspoons red wine vinegar
- 1 teaspoon hot sauce (such as Tabasco or Crystal)
- 1/2 teaspoon kosher salt
- 2 tablespoons salted butter
- 1 cup chopped onion (from 1 [4 1/2-oz.] onion)
- 1/2 cup chopped celery (from 2 stalks)
- 1/2cup chopped green bell pepper (from 1 [6-oz.] pepper)
- 12 ounces medium-size peeled, deveined raw shrimp
- 3 ounces chopped andouille sausage
- 1 1/2 cups cooked white rice
- 1/2 cup chopped scallions (from 2 scallions)
- 1 1/2 teaspoons creole seasoning
- 1 1/2 teaspoons filé powder
- 2 tablespoons canola oil
- 4onion rolls, split and toasted
- 8pickled okra spears, split lengthwise
How to Make It
Prepare the Ketchup: Cook butter and flour in a small saucepan over medium, whisking constantly, until smooth, about 3 minutes. Continue cooking, whisking often, until very mixture turns the color of milk chocolate, 10 to 12 minutes. Carefully pour in stock (mixture will boil rapidly); whisk in tomato paste until smooth, about 1 minute. Bring to a boil over high; reduce heat to medium, and simmer, stirring occasionally, until reduced by about half, 15 to 20 minutes. Remove from heat; stir in vinegar, hot sauce, and salt. Let cool to room temperature, about 10 minutes.
Meanwhile, prepare the Patties: Melt butter in a large skillet over medium-high. Add onion, celery, and bell pepper; cook, stirring occasionally, until softened, 7 to 8 minutes. Transfer mixture to refrigerator; chill 5 minutes.
Transfer onion mixture to a food processor; add shrimp, sausage, rice, scallions, creole seasoning, and filé powder. Pulse until finely chopped, 25 to 30 times. Shape mixture evenly into 4 (3/4-inch-thick, or 7 1/4 oz.) patties.
Heat oil in a large nonstick skillet over medium. Add patties; cook until cooked through, 6 to 8 minutes per side
Assemble the burgers: Spread 1 tablespoon Ketchup on each top and bottom bun half. Top each bottom half with 1 Patty and 4 okra pieces. Top with top bun halves.
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