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Creole Seafood Stuffed Burger

by Ann
11 comments

A seafood-stuffed burger with a southern creole kick! Shrimp, crab and smoked salmon mixed with spicy Creole seasonings, cream cheese, sauteed onions, mushrooms, spinach, asiago and mozzarella cheese, then stuffed into a creole seasoned burger “cup” and topped with more cheese, grilled and topped with sauteed mushrooms, peppers, onions and a spicy Creole Remoulade sauce.


This post is part of an epic burger grill giveaway hosted by GirlCarnivore but the awesome burger creation is all my own.

This is an epic burger totally worth the cheat. I did take a few steps to make it lighter, but still loaded it up with lots of flavor and cheese.

I’m super excited to be one of the bloggers participating in BURGERMONTH. Kita at GirlCarnivore is the burger queen hosting this event. There’s a giveaway going on and whole bunch of talented people participating. Scroll down to enter the giveaway.

I don’t eat burgers very often, but I have to say I really enjoy a good burger … my ultimate favorite burger is a big messy sloppy burger with lots of cheese and toppings with a bit of a spicy kick and a creamy fabulous sauce. When I began to contemplate what to make this year for burger month, the idea of stuffing a burger with loads of delicious seafood came to mind … I SO needed to make this happen! My brain went to work … I remembered this “beer can burger” idea I’d seen from some of my favorite food blogger friends and decided to make a beer can stuffed burger with spicy Cajun seafood in the middle, topped with signature creole ingredients: sauteed peppers and mushrooms and a spicy Creole remoulade sauce.

Honesty moment: I didn’t use a beer can. I didn’t have any beer cans on hand and my beer bottle seemed too big, so I used a can of sparkling water that was thinner. Perfect! If you don’t have a smaller can on hand, use a glass that’s a bit smaller than a beer can.

Being a seafood lover living in the mid-west US, I crave good seafood like crazy. I don’t have the fresh seafood available to me, so I make do with what I have. If you have fresh seafood available to you, use it! It will be that much better. I used Costco shrimp and smoked salmon and canned crab meat. It was freaking amazing just like this … I can only imagine how much better it would be if you used fresh seafood.

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Creole Seafood Stuffed Burger with Creole Remoulade ~ #crab #shrimp #salmon #burger

Creole Seafood Stuffed Burger

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 burgers 1x

Ingredients

Scale

For the cheesy Creole seafood filling:

  • 1 teaspoon bacon butter or olive oil
  • 2 cloves garlic, peeled & chopped fine
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • 2 oz. fresh or frozen (thawed) spinach, chopped
  • A splash of wine
  • 4 oz. Greek cream cheese (or Neufchatel), softened
  • 3 oz. chopped smoked salmon
  • 1 6-oz. can (or fresh) crab meat, drained
  • 3.54 oz. pre-cooked shrimp, tail off, chopped
  • 1 teaspoon Old Bay Seasoning
  • 1/21 teaspoon Creole seasoning
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chopped jalapeno (or more, to taste)
  • 1 oz. finely shredded Asiago cheese
  • 1 oz. mozzarella cheese

For the burgers:

  • 1 lb. ground beef or venison
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Creole seasoning
  • 1 teaspoon smoked paprika
  • 4 burger buns, toasted

For the top:

  • Sauteed sweet pepper and jalapeno strips
  • Sauteed mushrooms
  • Creole remoulade sauce (recipe here)
  • Shredded Swiss, mozzarella and Asiago cheese

Instructions

  1. Heat a medium frying pan over medium heat, add the bacon butter or olive oil and saute the onion and garlic until the onion is soft, then stir in the mushrooms. Cover and cook for several minutes, uncovering to stir several times, until the mushrooms are tender. Stir in the spinach with a splash of wine. Cover and cook again for a couple more minutes until the spinach is wilted. Uncover and cook until the excess liquid is gone. Remove from heat and stir in the rest of the filling ingredients until mixed well. Set aside.
  2. Season the burger meat with the seasonings, then separate into four equal pieces, forming each one into a ball. Press the bottom of a can down into each ball, shaping the burger up the sides of the can to make sort of a cup shape. Sprinkle each one lightly with salt & pepper and put in the fridge while you prep the grill.
  3. If using a charcoal grill, set the coals on one side of the grill so you have a cooler area on the other side to cook the burgers. For gas grills, use the top rack, away from direct heat.
  4. Warm the filling mixture up until the cheeses are melted. Fill each burger generously with filling, then top with a mixture of shredded cheeses.
  5. Set the burgers on the cooler side of the grill, cover and let cook for 15 – 25 minutes, checking occasionally.
  6. While the burgers are cooking, saute the pepper strips, mushrooms and onions in a little olive oil. Prepare the remoulade sauce. Toast the buns.
  7. When the burgers are fully cooked and the cheese is melted and bubbly, set each burger on a toasted bun spread with a little remoulade sauce and top with the pepper strips, mushrooms and more remoulade sauce. Enjoy them while they’re hot!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Creole Seafood Stuffed Burger with Creole Remoulade ~ #crab #shrimp #salmon #burger

Go visit BURGERMONTH.COM to see the rest of the fabulous burgers featured this month!

Burger Month Giveaway

Enter here! Rafflecopter giveaway

A huge thanks to the #BurgerMonth sponsors:  American Lamb Board, AnolonCabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, SpiceologistVeal Made Easy and Weber Grills.

And here are all the other amazing participants! You really should go burger surfing and visit them all … just sayin’ … these are some very talented food magicians. Or go to this Pinterest board to see all the epic burgers.

A Day in the Life on the Farm | A Kitchen Hoor’s Adventures | A Southern Fairytale | Adventures of Frugal Mom | An Affair from the Heart | AVL Foodie | Bread Booze Bacon | Brocavore | Butcher Betties | Cluttercafe | Comfortably Domestic | Cookie Named Desire | Courtney’s Sweets | Culinary Adventures with Camilla | Eating Richly | Everyday Southwest | Family Around the Table | Family Food on the Table | Fearless Dining | Food Above Gold | Gimme Some Grilling | Girl Abroad | Grilling Montana | Grumpy’s Honeybunch | Hall Nesting | HORNS BBQ | Jolene’s Recipe Journal | Kecia’s Flavor Breakthrough | Kudos Kitchen by Renee | Life of a Ginger | Love and Confections | Mildly Meandering | Miss in the Kitchen | Moore or Less Cooking | My World Simplified | Palatable Pastime | Pastry Chef Online Pook’s Pantry | RDelicious Kitchen | Sailrockland | Sarah’s Cucina Bella | Seduction In The Kitchen | Sumptuous Spoonfuls | Sweet ReciPEAs | Tampa Cake Girl | The Beard and The Baker | The Complete Savorist | The Crumby Kitchen | The Farmstand Market | The Farmstand Market | The Redhead Baker | The Schmidty Wife | The Spiffy Cookie | The Suburban Soapbox | Thyme for Cocktails | Wildflour’s Cottage Kitchen | Wok & Skillet

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11 comments

Bernard Ber May 13, 2018 - 9:20 am

What a remarkable burger. I never would have thought to stuff a burger with seafood (let alone Creole seafood). The sauteed peppers, sauteed mushrooms and Creole remoulade sauce are very nice touches as well. Thanks very much for this creative recipe. I will post this recipe tomorrow on my Reddit Web page at:

https://www.reddit.com/r/AskRedditFood

Reply
Wendy May 15, 2018 - 5:38 am

I had never heard of beer can burgers…interesting cooking technique especially if making stuffed burgers. Thanks for the tip.

Reply
Claudia Lamascolo May 16, 2018 - 8:55 am

what a delicious burger its so mouth watering! I would want to eat this one and do not ever eat meat but I may have to change my mind this time! WOW

Reply
Ann May 16, 2018 - 9:27 pm

I’m not a big meat eater, but I do love a good burger now and then. Well, burger month came along and I just had to go for it!

Reply
ally May 16, 2018 - 11:22 am

You know you’re killin’ me softly! Jeeeze Peeeze girl! You’ve killed burger month!! xo

Reply
Ann May 16, 2018 - 9:28 pm

Thank you sweet Ally! … that’s what I was going for … but still, if you use a good lean meat and skip the bun (or just go with the bottom bun), serve with a side salad, then it’s really pretty healthy.

Reply
Christine May 17, 2018 - 12:25 pm

Looks messy, but looks so good.

Reply
theresa May 18, 2018 - 7:56 am

What an amazing recipe. thanks for sharing

Reply
Robin Daumit May 18, 2018 - 9:55 am

Wow!! Something for everyone in this burger!!

Reply
mary m DiTullio-Oliva May 29, 2018 - 12:50 pm

Would be helpful if nutritional values were included in your recipes

Reply
Ann May 29, 2018 - 9:25 pm

Thanks for the feedback, Mary. I do this blog as a hobby on my spare time (and there’s not much of that with my job, kids and other demands on my time) so I don’t really have time to even post all the recipes I want to, but I do seriously care about the nutritional value of my recipes. If you want to check the nutritional value yourself, there are several recipe calorie analyzers available online. I’m searching for a good one … the one I used to use is no longer available. Please let me know if you find one you like!

That said, the point of this particular recipe wasn’t about watching calories, it was about treating yourself to an amazing burger. Even though I watch what I eat very carefully, I find that sometimes I just need to take a step back and enjoy myself. That is what this burger is all about. There is a lot of good nutrition in it, but I’m sure there are a significant amount of calories too. If you want to make it healthier, skip the bun and cut back on the cheese and sauce and load on the veggies.

Reply

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