CAJUN PORK BURGERS
Provided by Rachael Ray : Food Network
Time 29m
Yield 5 burgers
Number Of Ingredients 14
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!
CUBAN-STYLE PORK BURGERS
Provided by Food Network
Time 25m
Yield 6 burgers
Number Of Ingredients 12
Steps:
- Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately.
Nutrition Facts : Calories 510, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1070 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 34 grams
CAJUN SPICED BURGERS
Beef burgers get a big flavor boost here from Cajun seasoning, while the classic trinity of Creole cuisine (onions, bell peppers, and celery) makes an appearance as well. Our burger blend of choice is 80% lean ground beef-it has the perfect ratio of juiciness to flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
Made by the Queen of Burgers herself, this Cajun-spiced pork burger combines ground pork with crumbled Andouille sausage for a juicy and spicy kick.
Provided by Rachael Ray
Categories comfort food,herbs,Main,pork,vegetables
Time 29m
Yield 5 servings
Number Of Ingredients 13
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.
CAJUN BURGERS
Meet the Cook: My family likes its food spicy. I found the original recipe for these burgers in a cookbook, then added and subtracted ingredients until they suited our taste. Cajun Burgers are always on the menu whenever we have company over for a backyard cookout. Like my husband, I was raised in the country. We have four children (20, 16, 13 and 9) and now a grandson, too! -Julie Culbertson, Bansalem, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 394 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 2246mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.
CAJUN PORK
Tina Gantner of Matthews, Missouri writes, "It took me a few tries to perfect this recipe, but now it's a favorite in our household. More Cajun seasoning can be added, but it tends to make the dish too hot for children. Chicken breast can be substituted for the pork tenderloin and rice can be used instead of the noodles."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.
Nutrition Facts :
CAJUN BURGER WITH SPICY SOUTHWEST SAUCE
This is the best homemade burger I have ever eaten. We are not fans of garlic but we love Worcestershire sauce and we prefer flavor over health consciousness. By following this recipe you will get just a hint of garlic, mild spice, and a lot of Worcestershire flavor. If you like to really taste your garlic then you will need to add more. If you like spicy leave more seeds or increase the number of peppers and last but not least, if you are not a fan of Worcestershire sauce then cut back to 1 tbsp. If you want to be health conscious then use a lower fat meat but really watch your cooking time or it will be dry and lose a lot of flavor. In fact, if you go with sirloin or round I would suggest adding two pieces of white bread (crust removed) soaked in milk to your mix to retain moisture. My kids are VERY picky eaters and they love these burgers. (Take that McDonalds!)
Provided by Mexi-Talian-BBQ
Categories Cajun
Time 30m
Yield 5-6 Burgers, 5-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 380.6, Fat 24.6, SaturatedFat 7.8, Cholesterol 100.5, Sodium 425.4, Carbohydrate 10.5, Fiber 0.3, Sugar 3.7, Protein 28.6
SPICY PORK BURGERS WITH GOCHUJANG SLAW
Gochujang does double duty here: it's used to flavor the pork bulgogi-inspired patties, along with plenty of garlic, and tossed with cabbage and carrots. Grilled julienned bell peppers and fresh lime juice complete the umami-packed burger topping.
Provided by Rick Martinez
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Whisk together the gochujang paste, olive oil, vinegar, sesame seeds, sesame oil, sugar and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.
- Add the pork, onions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the large bowl with half of the gochujang mixture. Using 2 forks, begin "pulling" the ground pork apart as if you were shredding pulled pork, breaking up the clumps and incorporating the ingredients together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of onion or pork remain and all of the gochujang mixture has been absorbed.
- Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1 inch thick.
- Toss the cabbage, carrots and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Grill the buns until toasted on both sides, about 1 minute per side. Transfer to a baking sheet. Brush the patties with oil and grill until lightly charred on both sides, about 4 minutes per side. Transfer the burgers to the buns and let sit 5 minutes.
- Meanwhile, grill the peppers until charred in spots on both sides, about 5 minutes per side. Transfer to a cutting board and slice; season with salt and pepper directly on the board.
- Liberally spread mayonnaise on the top buns. To serve, top the burgers with the tomato slices, grilled peppers, gochujang slaw, a squeeze of lime and the top buns.
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