Creole Burger

Good morning, y'all

How are y'all? I am so fine. I am so fine because I've got a special friend of mine here with me today

His name is Brad Turner, but he is known as the grill sergeant, y'all

We are going to do something that's... This just kind of falls in that good and good for you

but maybe this should be just good, Brad. And more better. Good and more better

Good and more better, y'all. Where are you originally from? Now, you know I'm born bread and buttered from New Orleans, Louisiana

That's what I thought. You just had to get me to say that. That's what I thought

I thought you were from Louisiana, And I bet this is no coincidence that we're doing a Creole burger in your honor of being here today

No, no, no. So let's get started, baby, because we got a little work to do

If you take a half a bell pepper, please, and dice that up

And the whole Vidalia onion. I've got my pan heating right here

I'm going to put in just a little olive oil because we're going to saute off the bell pepper, the onions, the red bell pepper, and the garlic, y'all

because, remember, we are making Creole burgers. Now, that's probably why you have all these bell pepper and onions in there

Well, you know, that is y'all's trinity. So let me tell y'all how I met Brad

Last summer, I believe it was in August, you know, it had been a very, to say the least, eventful summer

I had been to a book signing somewhere in this convention center in Dallas

and I was going back to my green room, and I heard this beautiful voice

warfting through the air. Oh, my goodness, y'all. They were trying to lead me to my green room

but I said, no, no, I'm following the voice. So I followed that voice

and it took me on stage where I laid eyes on Brad for the first time in my life

And he was in the middle of song and cooking a recipe, Brad is the singing grill sergeant

He's retired from the military, so it's a little catchy-catchy, you know, phrase

that he would choose to call himself the grill sergeant. So in the pan this goes

Now we going to let it saute Brad for about 10 minutes So anyway I just totally interrupted Brad show and I went just straight into his arms and we

danced to the song that he was singing. Yes, yes. And I said, Brad. Yes

I said, I just love you, honey. Yes, you did. Yes, you did. I did say it

didn't I? Even though I had just met you. And you remember the second day

the second day you said you were going to the stage and you said

grill sergeant and I was back prepping and then you said well would you

mind and you know that just so beautiful southern tone would you

mind if I introduced you to everybody and I said well no ma'am not

at all and we went on stage and there was only one

word that I could sing one song that I could sing to somebody that was just so wonderful

and here you are on your own Network. That is a superstar

Well, I just fell in love with Brad so quickly, y'all, and

I was getting ready for our January cruise with Paula Deen, and I said, Brad

would you go on the cruise with me? I would love to introduce you

to my friends on the cruise ship. In true Southern fashion, she's being

humble. Paula brought me on the cruise. She took care of everything. And

for a retired vet with PTSD, that was the greatest act of love I had had to date

Other than somebody paying for my meal in the airport when I came back from Iraq

But she didn't ask me to pay for nothing. And we had a blast

at your birthday party. It was really my pleasure to introduce you to some of my friends

So, here we are! Here we are! I'm gonna take this nice cool-down

version for the rest of the ground beef here. And we've got about a..

Yeah, we're going to add the ground beef to here. And remember

you know, we're making a Creole burger. Alright, I'm going to add a half

a teaspoon of Creole seasoning to our burger meat. Alright, we're going to put this

in here, and you can stir that up if you will. Do it with your hands. That's the only way to get it done

Alright, let's see now. Oh, here we go. This is my line of Creole seasoning

It's a Creole pepper seasoning, and I really do like it, so I'm going to put a little bit more because I think you'd be hot

I'm making mine kind of thin. I kind of love a thin burger, y'all

It'll cook that much faster. Yeah. You know, I don't like all..

I don't like a big old thick burger and a little bit of bun. I like the same amount of bun versus meat Yeah Mm How did you become the grill sergeant The Pentagon channel the DOD at the time

was trying to do a lifestyle show. And they wanted a cooking show, so they came to the cooking school. Right

And I got caught in the Hey, You roster. That's one of the rosters in the military when they say

hey, you. So they, that's how I got there. They said, we want you to do a demo

And so I prepped it, cooked it, shopped it, stood in front of the camera, and they said, go

And I went, good morning, this is the grill sergeant, Brad Turner. And what happened was, the name of the show is actually called

The Grill Sergeants, and we did it for three years on the Pentagon Channel

That was a good, good, good thing. What are we going to make now? We are going to make a bayou sauce for our burgers

while those are cooking. We need something chopped up for that? Yes, honey, we need some green onions chopped

Too easy, too easy. So how many people were you in charge of feeding every day

Oh, on average, $300 to $500 a meal. Wow. That's on slow days

That's on slow days. Several thousand when we're in theaters of war

No. Yeah, several thousand. All right, I've got a half a cup of mayonnaise, y'all

I'm going to put in two teaspoons of Dijon. Oh, that's fancy light mustard

Yeah. Mm-hmm. Yeah, yeah, yeah. And I'm going to put in, oh, it's so good

It's got a little got a twang of hot to it. Yes

All right. Two teaspoons of sweet relish. All right, I'm going to put a teaspoon

No, I don't know how much I'm going to put. I'm going to put whatever I want. How's that

I'm going to put like this much hot sauce in it. And then I'm going to come back over here, and I'm going to put a quarter of a teaspoon of Paula's pepper creole seasoning

Oh, yeah, yeah. We're going to carry that flavor on through. Paula, these look right good right here

And I'm going to put these onions. This is looking mighty fine over here

The onions. Did you used to watch the Galloping Gourmet? Yes, indeed

Every day I would watch the Galloping Gourmet Graham Kerr. And that was all we had

What, darling? This butter. Yeah. On the bun? Yeah. That is exactly why we keep falling in love with you

That's right. You know, because that butter on the bun is no joke

People like butter. If you push those over, I'm going to just kind of eat our buns a little bit

I'm going to step with you. Nothing like hot buns. You can believe that You know what Have you ever done anything with your voice I mean serious Other than the eight children I got

No. No, no. They're all beautiful. They're all beautiful. They're all beautiful

They are. And have grown. And that little girl, when she saw me, she said

I'm telling you, she went through. She was so cute. We went back home

She took every Paula cooking magazine I got. No. and hoarded them in her room

No. She said, Daddy, I done lost all the stuff you gave me to her

She's like, I met Paula Deen, I met Paula Deen. It was the most beautiful thing. Listen

I was happy because she was so happy. Well, you tell her that her Aunt Paula sent her a big old kiss

All righty. Paula, these are good-looking burgers. Whoa, look at that. Yes, indeed

All right, I'm going to start putting together our burgers. So whenever Brad..

You let me know when you need one. Honey, just throw me one over here

Yes, sir. Right there. That's the way we're doing it. Uh-huh. Yes, indeed, like we said in the wall

Yes, indeed. Oh, now, see, that's the way a burger's supposed to look right there

Yes, honey. Creole burger. When you go to New Orleans, make sure you get a burger

just like this. Just like this. I'm telling you right there, baby. That's right here

This right here will do you right all the time. All right, Brad

Bon appetit. Let the good times roll. Let the good times roll

There we go. Uh-huh. Mm. Mm. Mm. Oh, sugar. Isn't that the one

Hold on, hold on, hold on. This one right here? Mm-hmm. Yum, yum

That's even better on the outside than on the inside. Brad, you know one of the things my mom always taught me

I better never catch you eating in front of somebody if you don't have enough to share with them

You know, that's just good manners. All right. Yes, indeed. Mama, I'm still practicing what you taught me, Mama

That's right. I got enough for everybody. Would you do the honors

I would be happy to. I would be happy to. Check out the grill sergeant

He is a wonderful friend, a talented man, and I have loved you being here today, darling

Oh, I have just the most amazing time. We'll see y'all on the next recipe

Don't be shamed. Don't be shamed right there. Come on