Paula Deen Down South Burgers with Rémoulade Sauce

Paula Deen Down South Burgers with Rémoulade Sauce are easy grilled burgers made with ground chuck, melted Gruyère and fried green tomatoes, ready in 25 minutes. They're an easy cookout burger recipe for game day, Sunday dinner or weeknight dinner, and they grill up fast.

Mix the rémoulade first and let it sit in the fridge, because the celery, relish and Creole seasoning need time to blend into the mayo. Spread it on cold right before serving and the burger loses that tangy Southern bite.

Paula tops the beef with fried green tomatoes, so you can fry them while the grill heats up. Gruyère goes on for just the last minute, which melts it without drying out the patty.

Paula Deen Down South Burgers with Rémoulade Sauce

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

720

kcal

Juicy chuck patties get a seasoned kick from Worcestershire and garlic salt, then a blanket of melted Gruyère on the grill. Crisp fried green tomatoes and a creamy Creole rémoulade stack up on toasted buns.

Ingredients

• Down South Burgers:
  

• 2 pounds ground chuck
  

• 2 tablespoons Worcestershire sauce
  

• 1 teaspoon garlic salt
  

• 1/2 teaspoon ground black pepper
  

• 1 1/2 cups shredded Gruyère cheese
  

• 6 hamburger buns , halved
  

• Rémoulade Sauce (recipe follows)
  

• green leaf lettuce
  

• 6 Fried Green Tomatoes
  

• 1 small red onion , thinly sliced
  

• Rémoulade Sauce:
  

• 1 cup mayonnaise
  

• 3 tablespoons ketchup
  

• 2 tablespoons minced green onion
  

• 2 tablespoons minced celery
  

• 2 tablespoons minced fresh parsley
  

• 1 tablespoon fresh lemon juice
  

• 1 tablespoon sweet pickle relish
  

• 1 tablespoon whole-grain mustard
  

• 2 teaspoons Creole seasoning
  

Directions

• Heat the grill: Spray the grill with nonflammable cooking spray. Then preheat it to medium-high heat, between 350° and 400°.
• Mix the patties: Stir together 2 pounds ground chuck, 2 tablespoons Worcestershire sauce, 1 teaspoon garlic salt and 1/2 teaspoon ground black pepper in a large bowl. Divide the mixture into 6 portions, then shape each into a patty.
• Grill the patties: Grill the patties with the lid closed for 4 to 5 minutes per side, or until they reach your desired doneness. Then top each one with 1/4 cup shredded Gruyère, close the lid and cook about 1 minute until the cheese melts.
• Toast the buns: Grill the 6 halved hamburger buns cut side down for 1 to 2 minutes. They're ready once they turn toasted and golden.
• Make the rémoulade: Whisk together 1 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons minced green onion, 2 tablespoons minced celery and 2 tablespoons minced fresh parsley in a small bowl. Add 1 tablespoon each of lemon juice, sweet pickle relish and whole-grain mustard, plus 2 teaspoons Creole seasoning, then cover and refrigerate for up to 5 days.
• Build the burgers: Spread rémoulade on the bottom bun halves, then layer on green leaf lettuce, a fried green tomato, a patty and thinly sliced red onion. Add a little more rémoulade, top with the bun, and serve right away.

Tools for this recipe

• OXO 12-inch locking tongs, ThermoPro instant-read thermometer, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the rémoulade sauce ahead of time?

Yes, the recipe says it keeps covered in the fridge for up to 5 days. Making it a day ahead actually helps, since the celery, relish and Creole seasoning have time to blend into the mayo.

Can I use a different cheese instead of Gruyère?

Swiss is the closest swap, since it melts the same way and has a similar nutty flavor. Sharp white cheddar works too if you want a bit more bite against the rémoulade.

Can I cook these burgers on the stove instead of the grill?

A cast iron skillet over medium-high heat works fine, so use the same 4 to 5 minutes per side and add the cheese at the end. You lose the char from the grill, but the burgers stay juicy.

What can I use if I don't have Creole seasoning?

A pinch of paprika, garlic powder, cayenne and black pepper stirred together gets you close. Start with less than the 2 teaspoons and taste, because store blends vary a lot in salt and heat.

What's the most common mistake with these burgers?

Overmixing the beef is the big one, because it makes the patties dense and tough. Stir just until the seasonings are spread through, then shape gently and leave the patties alone while they grill.