Creole Burger of the Moment from Village Whiskey

Preparation

For the Pickled Red Onions:

1. Combine all ingredients except sliced red onion in small pot.
2. Heat over medium heat until sugar is dissolved.
3. Pour over red onions and allow to cool.

For the Whole Grain Remoulade:

1. Stir all ingredients together until combined. 

For the Magic’ Seasoning:

1. Thouroughly combine all ingredients.
2. Store airtight in cool place.

For the Creole Burger Patty:

1. Form beef into 2x8oz, hockey puck shaped patties.
2. Season both sides of patty generously with salt and creole seasoning.
3. Cook on well seasoned griddle over medium high heat for 4 minutes on the first side.
4. Flip and cook on the other side for another 5 minutes or until done to your liking.
5. Towards end of cooking on second side, top with sliced cheese.
6. Let cooked patties rest for 5-6 minutes before building burger.

For the Build:

1. Toast the brioche bun. 
2. On the bottom half, put a handful of baby arugula and a slice of tomato.
3. Next add a dollop of remoulade, followed by cooked creole patty.
4. Top patty with some pickled red onions and then the top bun.

Ingredients

For the Pickled Red Onions:

Yield 1 Cup

• 1x, Small Red Onion (Thinly Sliced)
• 3/4c, Rice Wine Vinegar
• 1/2c, Water
• 1/4c, Sugar
• 1t, Salt
• 1t, Whole Black Peppercorns

For the Whole Grain Remoulade:

Yield 3/4 Cup

• 1/2c, Mayonnaise
• 2T, Whole Grain Mustard
• 1T, Chili/Hot Sauce
• 1T, Magic’ Seasoning
• 2T, Red Onions (Finely Diced)
• 2T, Fresh Chives (Finely Chopped)

For the Magic’ Seasoning:

Yield 1/2 Cup

• 2T, Paprika
• 1T, Salt
• 1T, Garlic Powder
• 1T, Onion Powder
• 1t, Ground Black Pepper
• 1t, Dried Thyme
• 1t, Dried Oregano
• 1t, Cayenne Pepper

For the Creole Burger Patty:

Yield 2 Patties

• 1lb, Ground Beef
• Creole Seasoning
• Salt
• Swiss Cheese, sliced

For the Build:

• 2 each, Brioche Buns
• 1/2c, Baby Arugula
• 1 each, Beefsteak Tomato (Sliced)
• 2T, Whole Grain Remoulade
• 2each @ 8 oz, Creole Burger Patty
• 2T, Pickled Red Onions