Grilled Shrimp And Andouille Po-Burgers With Remoulade Slaw

Pulse andouille in a food processor, and transfer to a mixing bowl. Pulse shrimp, ancho, salt, and pepper in the processor, and transfer to the mixing bowl. Gently combine with the remaining burger patty ingredients. Form 8 patties, 1/2 inch thick, and transfer to a wax paper lined sheet pan. Cover with plastic wrap and refrigerate at least 1 hour.

Combine remoulade ingredients, but not the slaw, in a food processor or blender and puree. Transfer to a bowl and refrigerate at least 1 hour. Taste and adjust pepper, cayenne, or salt if necessary. Toss remoulade with the slaw and transfer to a zip-top bag. Refrigerate if not assembling burgers immediately.

Preheat oven as directed by the dough package. With a knife, divide dough into 8 equal pieces. Place dough buns, sufficiently spaced and seam-sides down, on a sheet pan sprayed with cooking spray. Set a second sheet pan, its bottom sprayed with cooking spray, on top of the buns, and bake as directed by the dough package.

Preheat the oil in a heavy duty pot over medium high heat. Combine in a large mixing bowl the flour, corn meal, salt, pepper, cayenne, and garlic powder. Combine in a second mixing bowl the buttermilk, beer, and hot sauce. Cut the ends from the onion and peel. Cut the onion into 4 even rings, then halve the rings and separate into individual crescents of onion. Coat about 1/3 of the onion in the wet ingredients, then toss in the dry ingredients, then gently transfer to the oil. Fry about 10 minutes, until the onions are golden. Remove the onions from the oil with a spider strainer or slotted spoon and transfer to paper towels to cool. Repeat in 2 additional batches.

Preheat grill to medium high. Spray burger patties on both sides with cooking spray. Grill until shrimp is fully cooked, about 5 minutes per side. Slice buns. Distribute fried onions equally on buns. Place burger patties on buns. Top each burger with equal amounts of slaw. Secure with toothpicks.