We're back at Rouses with Chef Nino! This Flora-Bama burger adds Gulf Coast flair with shrimp and Conecuh sausage.
- 1 ½ pounds ground beef
- 1 pound Conecuh sausage, chopped extremely finely or minced in a food processor
- ½ pound Rouses wild caught Louisiana shrimp (cooked)
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
- 1 ½ cups Italian bread crumbs
- 2 tablespoons milk
- 1 small onion, grated
- 2 large eggs
- 4 tablespoons Rouses olive oil
- 8-10 hamburger buns
1. Preheat oven to 350° Fahrenheit.
2. In a medium mixing bowl combine granulated garlic, granulated onion, salt, pepper, paprika and cayenne (if using), and mix completely.
3. Add ground beef, sausage and shrimp, and mix thoroughly.
4. In another medium mixing bowl, add bread crumbs, milk and eggs, and mix thoroughly. Add this mixture to the bowl with the seasoning, meats and shrimp. Mix well, then divide mixture into 8-10 equal portions. Shape into patties.
5. In a large skillet, heat olive oil over medium-high heat. Arrange patties in the skillet and cook until browned, 3-5 minutes on each side.
6. Transfer browned patties to a 9" x 12" baking dish, and place dish into the preheated oven. Bake for about 10 minutes, or until internal temperature reaches 155° Fahrenheit on a meat thermometer.
7. Serve burger patties on hamburger buns.
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
- 112 Saraland Loop
- Saraland, AL 36571
- (251) 675-8124
- 4350 Old Shell Rd.
- Mobile, AL 36608
- (251) 380-0020
- 6729 Spanish Fort Rd.
- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Mobile, AL 36608
- 25405 Perdido Beach Boulevard
- Orange Beach, AL 36561
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.