1 ½ pounds 80-85% fat ground chuck
1 pound large shrimp (26/30)
1 ½ tablespoons creole seasoning ( I used Tony’s)
1 ½ tablespoons olive oil
1 small yellow onion, sliced
1 jalapeño pepper, deseeded and sliced
pepper jack cheese slices
Hamburger remoulade sauce
To cook the burgers:
Season hamburger meat with 1 tablespoon Creole seasoning. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger.
If using a grill:
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Grill the burgers until golden brown and slightly charred on the first side, about 3-4 minutes. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium-rare or until cooked to the desired degree of doneness. Top with cheese and allow to melt. At this time, I usually toast the buns for a minute.
For the onions and jalapeños:
Heat 1 tablespoon olive oil in small pan over medium-high heat. Add onions and jalapeño slices and cook for 1 minute until starting to brown. Lower heat and cook for another 5-6 minutes until onions are translucent and golden in color and jalapeño slices are browned.
For the shrimp:
Peel and devein the shrimp, leaving the tails on. Drizzle ½ tablespoon olive oil over shrimp and season with remaining ½ tablespoon creole seasoning. Place shrimp on grill over a high flame for approximately 2-3 minutes on the first side, flip and cook for approximately 1 ½ -2 minutes on the other side. The shrimp should be pink or white, with no transparency.
For the Hamburger remoulade sauce:
½ cup mayonnaise
2 tablespoons spicy ketchup (I used Whataburger)
1 teaspoon yellow mustard
2 tablespoons sweet pickle relish
3 dashes Louisiana Hot Sauce
¼ cup white onion, diced
3 garlic cloves, minced
salt and pepper to taste
Combine all ingredients in a small bowl and mix well. Season with salt and pepper to taste. Keep refrigerated for up to 1 week (it will be gone before then).
Sandwich the burgers between the buns, add the shrimp, sautéed onions and jalapeños, and top with the hamburger remoulade.