FLIP Burger’s Po’Boy Burger

½ cup mayonnaise 1 tablespoon Old Bay

Seasoning 4 hamburger buns, split in

half horizontally ½ cup Olive Relish (see

recipe) Shredded lettuce ¼ pound andouille sausage ¾ pound ground pork Vegetable oil, for frying ½ cup all-purpose flour,

divided 2 eggs, beaten ⅛ teaspoon salt ⅛ teaspoon black pepper ⅛ teaspoon onion powder ⅛ teaspoon garlic powder ⅛ teaspoon cayenne ¼ pound crawfish tails 4 slices provolone (about 2

ounces) 4 slices tasso (about 2

ounces) 4 slices mortadella (about 2

ounces) 4 slices salami (about 2

ounces) 4 slices mozzarella (about 3

ounces)

In a small bowl, combine mayonnaise and Old Bay Seasoning. FLIP Burger’s Po Boy Burger

Open buns and arrange bottom halves on a baking sheet. Cover tops and set aside. Spread bottom halves with seasoned mayonnaise. Divide Olive Relish between four bottom halves. Top Olive Relish with shredded lettuce. Cover lightly and set aside.

Heat a griddle or large skillet over medium-high heat.

Remove andouille sausage from casings and place in medium bowl. Add ground pork and mix lightly but thoroughly. Form into four patties. Arrange patties on prepared griddle or in skillet and cook patties until just done, about 3 minutes per side. Keep warm.

In a large skillet, add vegetable oil to a depth of one inch and heat to 350 degrees.

While oil is heating, put ¼ cup flour in a pie dish. Put eggs into a second pie dish. Put remaining ¼ cup flour in a third pie dish and season with salt, pepper, onion powder, garlic powder and cayenne. Mix well.

Toss the crawfish tails with the plain flour, then dip into eggs, making sure to coat all sides. Finally move egg-coated crawfish to seasoned flour and toss to cover on all sides. Carefully drop crawfish into hot oil and cook 2 minutes or until done. Drain and keep warm. Discard any remaining flour and egg mixture. Preheat broiler. Uncover buns and top bottoms with an andouille-pork patty. Then top each with a slice of provolone, tasso, mortadella and salami. Top with a slice of mozzarella and run buns under broiler just until mozzarella melts, about 1 minute. Divide fried crawfish between buns, cover with top half of bun and serve immediately. Serves: 4 Per burger: 1,096 calories (percent of calories from fat, 70), 46 grams protein, 37 grams carbohydrates, 2 grams fiber, 85 grams fat (27 grams saturated), 285 milligrams cholesterol, 1,434 milligrams sodium. 1 cup pitted green olives 1 cup pitted Kalamata olives 1 cup roasted red peppers ½ cup pepperoncini, stems

removed 1 teaspoon extra virgin olive

oil 1 teaspoon red wine vinegar 1 teaspoon honey

In the bowl of a food processor, combine green olives, Kalamata olives, red peppers, pepperoncini, olive oil, vinegar and honey. Pulse 5 or 6 times until all pieces are evenly chopped. Refrigerate mixture for up to 1 month. Makes: 3 cups Per 1-tablespoon serving: 14 calories (percent of calories from fat, 66), trace protein, 1 gram carbohydrates, trace fiber, 1 gram fat (trace saturated fat), no cholesterol, 49 milligrams sodium.