Cajun Hamburgers Recipes

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!

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.

Steps:

• In a large bowl, combine the first 16 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns.

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.

Steps:

• Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
• In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
• Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

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.

Steps:

• Remove sausage from the casing & combine both meats in a bowl. Add the remaining ingredients & mix well. Let the mixture rest in the refrigerator for at least 1 hr for seasonings to "work".
• Form hamburger patties as usual & make them about 3/4" larger than the bun. The burgers will shrink, so doing this will give you a "bun-fitting" hamburger patty.
• Cook hamburgers on high heat on ea side for about 1 minute. Then finish them on a med low heat till done (An internal temp of 160F is recommended by the USDA).
• When done, spray them on both sides w/a water mist & sprinkle a little salt on them. Serve immediately.
• If not serving immediately, put the patties in a pan w/only enough water to cover the bottom. Keep them covered so they don't dry out. Doing all of this will give you a slightly moister hamburger patty.

Steps:

• For the Cajun-spice patties: Prepare a grill or grill pan, and heat to medium-high heat.
• Gently mix the ground beef, Cajun seasoning, and scallions, and then divide the mixture into four 1/2-inch-thick patties.
• For the remoulade: Combine the mayonnaise, mustard, hot sauce, parsley, and celery in a small bowl. Refrigerate until needed.
• 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.
• Toast the buns on the grill for a minute or so. Spread both the top and bottom buns with the remoulade. Put a patty on the bottom bun, add some onion and bell pepper, then add the top bun.

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.

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.

Steps:

• Sauté onions and bell pepper until wilted.
• Add green onions and saute a few more minutes.
• Add this to the meat mixture along with other seasonings and mix well.
• Form the steaks, and broil on each side until brown.
• Move the pan to the oven and add about 1/2 cup of water to the pan and cover with foil.
• Continue to cook at 350 degrees for about 15 minutes then use a meat thermometer to check internal temperature; it should be: no less than 160°F (medium) and 170°F (well done).
• Add more water if needed and brush a little water over the steaks.
• Continue to cook until desired temperature is achieved.
• Lower fire to 250°F, check and add water if needed and cook for another 5 minutes.
• Remove from oven, brush with water, and/or sauce and leave covered for about 10 minutes.
• On the side sauté some onions, bell pepper and mushrooms.
• Add seasoning and a little instant roux to make a sauce.
• You can also make a roasted pepper sauce.
• Pour sauce and some veggies on top of the steak, or just put them on the side.

Steps:

• Combine all ingredients in large bowl & mix.
• Shape into 2-3 patties & place in pan or on grill.
• Top with extra seasoning if desired.
• Cook on medium-low heat until desired doneness, flipping occasionaly.
• Serve on buns with desired topping with fries.

Steps:

• In a small bowl, combine the first 10 ingredients until blended; chill until serving. , In a large skillet, saute the onion, celery, carrot and parsley in butter for 6-8 minutes or until tender; cool slightly. , In a large bowl, combine the vegetable mixture, Cajun seasoning, salt and pepper sauce. Crumble beef over mixture and mix well. Shape into four patties. , Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Grill rolls, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on rolls with sauce.