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Down South Burgers with Rémoulade Sauce

By Paula Deen


Featured in:

At the Southern Table

Get your copy of At the Southern Table with Paula Deen here.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 6



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


Down South Burgers

Spray grill with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

In a large bowl, stir together beef, Worcestershire, garlic salt, and pepper. Divide mixture into 6 portions, and shape each into a patty.

Grill patties, covered with grill lid, to desired doneness , 4 to 5 minutes per side. Top each patty with ¼ cup cheese. Cook, covered with grill lid, until cheese is melted, about 1 minute. Grill buns, cut side down, until toasted, 1 to 2 minutes.

Spread Rémoulade Sauce onto bottom half of buns; top with lettuce, Fried Green Tomatoes, patties, onion, more rémoulade, and bun tops. Serve immediately.

Rémoulade Sauce

In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 5 days.

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