Andouille-Shrimp Burgers with Creole Honey Mustard - Sutter Home Family Vineyards

Ingredients

• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons mayonnaise
• 1 1/2 tablespoons honey
• 2 teaspoons mustard seed
• 2 teaspoons minced chives
• 2 splashes Tabasco
• 2 pounds pork shoulder (Boston butt, 15 to 20 percent fat)
• 6 ounces smoked bacon
• 3 large garlic cloves
• 2 tablespoons whole-grain mustard
• 1 tablespoon smoked paprika
• 1 tablespoon liquid smoke
• 1 teaspoon Tabasco
• 1 teaspoon onion powder
• 1 1/2 teaspoons dried oregano
• 1 tablespoon kosher salt
• 1 1/4 pounds large shrimp, peeled and deveined
• 2 eggs
• 1 cup bread crumbs
• 3 yellow onion slices, 1/4-inch thick
• Olive oil (to brush on onions)
• Salt and pepper
• 6 sourdough Kaiser buns, split