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.

Creole Seafood Stuffed Burger Prep Time: Prep Time: 30 minutes

Cook Time: Cook Time: 30 minutes

Total Time: Total Time: 1 hour

Yield: Yield: 4 burgers 1 x Print Pin Scale 1x 2x 3x Ingredients For the cheesy Creole seafood filling: 1 teaspoon bacon butter or olive oil

bacon butter or olive oil 2 cloves garlic, peeled & chopped fine

cloves garlic, peeled & chopped fine 1/2 cup chopped onion

chopped onion 1/2 cup chopped mushrooms

chopped mushrooms 2 oz . fresh or frozen (thawed) spinach, chopped

. fresh or frozen (thawed) spinach, chopped A splash of wine

4 oz . Greek cream cheese (or Neufchatel), softened

. Greek cream cheese (or Neufchatel), softened 3 oz . chopped smoked salmon

. chopped smoked salmon 1 6-oz. can (or fresh) crab meat, drained

6-oz. can (or fresh) crab meat, drained 3.5 – 4 oz. pre-cooked shrimp, tail off, chopped

– oz. pre-cooked shrimp, tail off, chopped 1 teaspoon Old Bay Seasoning

Old Bay Seasoning 1/2 – 1 teaspoon Creole seasoning

– teaspoon Creole seasoning 1/2 teaspoon smoked paprika

smoked paprika 1 teaspoon chopped jalapeno (or more, to taste)

chopped jalapeno (or more, to taste) 1 oz . finely shredded Asiago cheese

. finely shredded Asiago cheese 1 oz . mozzarella cheese For the burgers: 1 lb. ground beef or venison

lb. ground beef or venison 1 teaspoon Old Bay Seasoning

Old Bay Seasoning 1 teaspoon Creole seasoning

Creole seasoning 1 teaspoon smoked paprika

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 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. 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. 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. Warm the filling mixture up until the cheeses are melted. Fill each burger generously with filling, then top with a mixture of shredded cheeses. Set the burgers on the cooler side of the grill, cover and let cook for 15 – 25 minutes, checking occasionally. While the burgers are cooking, saute the pepper strips, mushrooms and onions in a little olive oil. Prepare the remoulade sauce. Toast the buns. 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.

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

A huge thanks to the #BurgerMonth sponsors: American Lamb Board, Anolon, Cabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist, Veal 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.

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