Cajun Burgers Food

CAJUN BURGER RECIPE

Steps:

• Gather the ingredients.
• In a small bowl, combine the paprika, garlic powder, oregano, onion powder, kosher salt, thyme, and the black and cayenne peppers. Stir to combine. Transfer the mixture to a jar with a lid.
• In another small bowl, combine the mayonnaise with the finely chopped green onion, Dijon mustard, hot sauce, and dill relish. Add 3/4 teaspoon of the Cajun seasoning (or to taste). Cover and refrigerate the remoulade until serving time.
• In a large bowl, combine the ground beef, minced onion, pressed garlic, and 1 1/2 teaspoons of the Cajun seasoning mixture. Mix to blend thoroughly.
• With your hands of a burger press, shape the meat mixture into four burgers. Each burger will weigh approximately 6 ounces. With your thumb, make an indentation in the center of each burger. Refrigerate the burgers until it is time to cook. Store the remaining Cajun seasoning in a cool, dark place.
• Heat the grill to medium-high heat. When the grill is hot, brush the grate with olive oil or canola oil. Place the burgers on the grill, indentation side up and grill for about 5 minutes. Carefully flip the burgers and continue grilling for about 4 to 5 minutes longer, or until the burgers register 160 F, the minimum safe temperature recommended by the USDA.
• Transfer the burgers to a plate or rack and tent with foil. Let them rest for 5 minutes.
• Assemble the burgers on buns with your choice of toppings, along with a generous amount of remoulade sauce.

CAJUN BURGERS

Steps:

• In a bowl, mix together the first 16 ingredients.
• Add ground beef and mix well.
• Shape into 8 patties.
• Broil or grill until no longer pink.
• Serve on buns with desired condiments.

CAJUN BURGERS

Steps:

• Combine all seasoning blend ingredients in a small bowl or resealable plastic bag; mix well. , In a bowl, combine the first eight burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness. , Serve on buns; top with sauteed onions if desired. Store remaining seasoning blend in an airtight container.

CAJUN SPICED BURGERS

Steps:

• SET UP: Prepare a grill or grill pan and heat to medium-high heat.
• FORM THE PATTIES: Gently mix the ground beef, Cajun seasoning, and scallions. Form into four 1/2-inch-thick patties.
• MIX THE REMOULADE: Combine the mayonnaise, mustard, hot sauce, parsley, and celery in a small bowl. Refrigerate until needed.
• GRILL EVERYTHING: Grill the patties, flipping once, to desired doneness, about 4 minutes per side for medium. Brush the onion and green pepper with the oil and grill the vegetables until lightly charred and tender, about 5 minutes total.
• SERVE: Toast the buns on the grill for a minute or so. Put a patty on the bottom bun and top with remoulade. Add some onion and bell pepper, then add the top bun.

CAJUN PORK BURGERS

Steps:

• Cut sausage into large chunks and place in a food processor. Grind sausage into crumbles. Combine ground sausage with pork, vegetables, garlic, thyme, hot sauce and a little salt and pepper. Form mixture into patties and cook 7 minutes on each side on an indoor electric grill preheated to high. To cook in a skillet, heat a nonstick skillet over medium high heat and cook burgers 6 to 7 minutes on each side. For outdoor grill, cook patties 6-inches from hot coals or over medium high gas heat 6 minutes on each side, covered.
• Mix chili sauce, mayonnaise, and sweet relish in a small bowl. Serve burgers on crusty rolls with special sauce, lettuce, and tomato. Serve with red bean salad and Cajun oven fries.
• P.S. Don't forget a cold beer for Pop!

CAJUN BURGER WITH SPICY SOUTHWEST SAUCE

Steps:

• Cajun Mayo:.
• Prepare the Cajun mayo by combining the mayo, Cajun seasoning, and BBQ sauce and stir. Taste and adjust (like your grandma always told you), then set aside.
• Pre-Heat Grill on High.
• Burgers:.
• Heat a small pan over medium high heat.
• Add the pat of butter to the pan and melt.
• Add the onions and sauté 2-3 minutes stir often.
• Add the peppers and continue to sauté 1-2 minutes.
• Add the garlic and sauté until fragrant.
• Remove the onion, pepper, garlic mixture from heat allow to cool (Stick it in the freezer if your stomach is growling!).
• Put the onion mixture into a large non-reactive bowl.
• Tear the hamburger into small pieces and place in the same bowl.
• Add the Worcestershire sauce.
• Sprinkle 1/2 of the tbsp of Cajun seasoning over the meat and mix gently but thoroughly with your hands. (No pockets of seasoning please!).
• Sprinkle the remaining Cajun seasoning and remix careful to not over work the meat.
• Form into patties slightly larger than your buns.
• Grilling:.
• Place the burgers on the grill and listen to it sear the meat.
• Reduce the heat to medium / medium high and continue cooking with the lid closed until the burgers are done to your liking flipping once.
• Add the cheese shortly after the flip to get a really good melt (Important for thick slices of cheese).
• Remember meat tastes better if not over cooked and the temperature will rise another 3-5 degrees after pulling the burgers from the grill. Cooking by temperature is the only way to get consistent results. I like to pull my burgers at 145-150 degrees.

FULLY LOADED CAJUN CHICKEN BURGERS

Steps:

• Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
• While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
• To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.