The New Orleans by Iowa Girl Eats

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by Kristin of Iowa Girl Eats, in honor of Cheeseburgers Across America

The New Orleans, from The Cheese & Burger Society’s Cheeseburgers Across America – juicy, grilled burgers are topped with melted Wisconsin Gruyère cheese and accented with spicy pan-fried shrimp and creole mustard. Fresh lettuce, tomato and red onion are added, then sandwiched between a crusty French bread roll. Delicious.

I’ll never forget the first time I stepped foot in New Orleans. The endless row of palm trees lining Canal Street was waving in the hot afternoon breeze and the infamous street sign bearing the words “Bourbon Street” didn’t fail to catch my attention for a second.

Soulful sounds of the blues and brass band tunes tumbled out of open club doors, and the unmistakable smell of spicy Gulf seafood and traditional Southern suppers filled the air, making my mouth water.

It’s been two years since I’ve been back to the city I ate my way through, falling in love with chicken creole, jambalaya and crawfish étouffée along the journey, and I never tire of creating dishes like The New Orleans Cheese & Burger Society cheeseburger that remind me of my trip.

The New Orleans

Serves 4

Cheeseburger

1 lb, 85/15 ground beef
Salt and freshly ground black pepper
1/4 teaspoon garlic powder
2 teaspoons Worcestershire sauce
6 ounces Wisconsin Gruyère Cheese, sliced and divided into 4, 1.5 oz portions
12 shrimp, peeled & deveined
2 egg whites
1/2 cup all purpose flour
1 tablespoon Creole seasoning
1/4 cup vegetable oil
4 French bread rolls

Toppings

Lettuce
Tomato
Red onion
Creole mustard
Mayonnaise
Dill pickles

Heat grill to medium-high. In a large bowl, combine beef, salt, pepper, garlic powder and Worcestershire sauce. Mix to combine then form into four patties. Grill for 4 minutes a side for medium doneness. When burgers are cooked, place cheese on top and lower grill lid to melt.

Heat oil in a large skillet on medium-high heat. Whisk egg whites in a shallow dish, and mix flour with Creole seasoning in another dish. Dip shrimp in the egg whites, then into the seasoned flour, then place into the hot oil. When shrimp are pink on one side, flip and cook until pink on the other side. Remove to a plate lined with a paper towel to drain off excess oil.

Split rolls, then spread mayonnaise on the bottom bun and Creole mustard on the top bun. Top each cheeseburger with lettuce, tomatoes, red onions, pickles and three fried shrimp.

Check out a video of Kirstin making The New Orleans.

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