In Partnership with the Southern Weekend

Crawfish Burger With Caramelized Onion Relish!

This recipe is sure to please! Don’t be shy about adding your own cheese topping, but to make it unique, use Muenster, Jack or even a little smoked Gouda.


Prep Time: 30 Minutes

Yields: 6–8 Servings


Tired of the same old, boring burgers? This recipe is unique and my personal favorite. For the hunters in the family, try substituting wild boar for the pork. Don’t be shy about adding your own cheese topping, but to make it unique, use Muenster, Jack or even a little smoked Gouda. This recipe is sure to please!


Ingredients for Burger:

½ pound crawfish peeled, divided

1 (1 pound) pack Johnsonville® Brats

1 pound ground pork

1 (7½-ounce) can chipotle peppers in

adobo sauce

1 tbsp minced garlic

salt and black pepper to taste

granulated garlic to taste

8 hamburger buns

lettuce for dressing

tomatoes for dressing

mayo for garnish

Creole mustard for garnish

Caramelized Onion Relish (see recipe)


Ingredients for Caramelized Onion Relish:

2 medium onions, peeled and sliced ⅛-inch rings

¼ cup melted butter

2 tbsps olive oil

1 tbsp Steen’s™ cane syrup

1 (12-ounce) bottle Abita® Amber beer

salt and black pepper to taste



Preheat grill according to manufacturer’s directions. Remember it’s always best to have a hot side of the grill where the burgers will sit 1–2 minutes on each side, and a cool side of the grill where less intense heat will provide a place for finishing the burgers without burning. In a large bowl, place ground pork. Remove skin from brats and add to the pork. Using tip your fingers, break sausage into pieces that resemble ground meat. Coarsely chop ¼ pound of crawfish then add chopped and whole crawfish to the meat mixture. Chop 3 large chipotle peppers and add to the mixture along with 1 tablespoon adobo sauce. Add minced garlic and season lightly with salt, black pepper and granulated garlic. Using your fingers, blend meat and seasonings thoroughly, being careful not to over-mix. NOTE: Over mixing can create a tough burger. Form 6–8 patties, ½–¾ inch thick. Prior to cooking, prepare buns, fixings and relish so that burger patties do not get cool after grilling. Burgers are best served hot. To make caramelized onion relish, combine melted butter and olive oil in a large sauté pan over medium-high heat. Add thinly sliced onions and cook, stirring constantly. Cook onions until soft and lightly browned, about 10 minutes. The heat should be high enough to soften onions quickly but not burn butter. When onions are soft, add cane syrup and beer, increase heat to high and bring to a rolling boil. Reduce heat to simmer and cook until relish consistency is achieved, 8–10 minutes. Do not scorch. Season lightly with salt and black pepper. Remove from heat and keep warm. When ready to cook burgers, oil grill rack then grill patties on hot side of pit, covered, for 4 minutes, turning at 2-minute interval. Transfer burgers to the cool side of the pit for another 2 minutes, turning once to guarantee doneness. If you wish, top with your favorite cheese at this time. To assemble burger, coat each side of buns with mayo and a touch of Creole mustard then layer with lettuce and tomatoes. Season tomatoes lightly with salt and pepper. Add meat and top with a generous portion of caramelized onion relish.