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Andouille-Shrimp Burgers With Creole Honey Mustard

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“Professional Division Winner, 2003, Build a Better Burger Contest. By Justin Ward, Atlanta, Georgia”
1hr 25mins

Ingredients Nutrition


  1. Make the mustard: combine all the honey mustard ingredients in a small bowl and mix well; cover and refrigerate until ready to serve.
  2. Make the burgers: cut the pork and bacon into 1-inch cubes; mix with the garlic, mustard, paprika, liquid smoke, Tabasco, onion powder, oregano, and salt.
  3. Using a medium die, grind the mixture into a bowl, or finely chop in a food processor; set aside for 30-45 minutes.
  4. Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
  5. Cut the shrimp into ¼-inch pieces and fold into the pork mixture; add the eggs and bread crumbs.
  6. Handling the meat as little as possible to avoid compacting it, mix well.
  7. Divide mixture into 8 equal portions and form the portions into patties to fit the rolls.
  8. Make the grilled onions: brush the onion slices with olive oil and season to taste with salt and pepper.
  9. When the grill is ready, brush the grill rack with vegetable oil; place the onion slices on a cooler part of the grill rack, cover, and cook, turning once, until very soft (10-15 minutes).
  10. Place the patties on the grill rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
  11. During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the grill rack to toast lightly.
  12. To assemble: on each roll bottom, place a patty, 1 tablespoon of the mustard, and a grilled onion slice; add the roll tops and serve.

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