Creole Burgers Recipes

Steps:

• Brown beef& onion, drain.
• Stir in mustard, ketchup, tomato paste& soup.
• Simmer until mixture thickens, about 15 minutes.
• Serve over rice or spaghetti.

Steps:

• In a small bowl, mix together mayonnaise, mustard, and 1 teaspoon (more if you like things spicier) creole seasoning; set aside.
• In a larger bowl, mix together the ground beef, worcestershire sauce and 1 teaspoon creole seasoning; combine well.
• Shape beef mixture into 4 patties.
• Grill or broil patties to desired degree of doneness, turning once.
• Spread mustard mixture on split hamburger buns.
• On bun bottom, add lettuce, tomato, onion, and patty; cover with bun top.
• I dip each bite of my burger in ketchup, too--yummy.

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:

• Mix 1 cup sliced cabbage, 1/4 cup each sliced red onion and chopped parsley, 3 tablespoons mayonnaise and 1 tablespoon each Creole mustard, lemon juice and honey; season with cayenne and salt. Fry your favorite crab cakes. Serve on rolls with the Creole slaw.

Steps:

• Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
• Assemble burgers with buns and accompaniments.

Steps:

• Preheat a contact grill for 5 minutes.
• While the grill is heating, in a small saucepan, mix the chili sauce, Worcestershire sauce, thyme and red pepper together; heat to boiling, reduce heat and simmer stirring occasionally while patties are cooking.
• Place the frozen patties on the bottom grill surface; close grill and cook for 2 minutes.
• Mix together the dried garlic and black pepper, sprinkle over the patties and cook an additional 2 to 4 minutes longer or until golden brown.
• Serve the patties on a bed of lettuce leaves topped with warm sauce and sliced red onion slices.

Steps:

• Cook ground beef in deep skillet until done and then add the rest of the ingredients.
• Heat through.
• Serve on toasted hamburger buns.
• Time to make and cook are estimated.

Steps:

• Make the mustard: combine all the honey mustard ingredients in a small bowl and mix well; cover and refrigerate until ready to serve.
• Make the burgers: cut the pork and bacon into 1-inch cubes; mix with the garlic, mustard, paprika, liquid smoke, Tabasco, onion powder, oregano, and salt.
• Using a medium die, grind the mixture into a bowl, or finely chop in a food processor; set aside for 30-45 minutes.
• Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
• Cut the shrimp into ¼-inch pieces and fold into the pork mixture; add the eggs and bread crumbs.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Divide mixture into 8 equal portions and form the portions into patties to fit the rolls.
• Make the grilled onions: brush the onion slices with olive oil and season to taste with salt and pepper.
• When the grill is ready, brush the grill rack with vegetable oil; place the onion slices on a cooler part of the grill rack, cover, and cook, turning once, until very soft (10-15 minutes).
• Place the patties on the grill rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
• During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the grill rack to toast lightly.
• To assemble: on each roll bottom, place a patty, 1 tablespoon of the mustard, and a grilled onion slice; add the roll tops and serve.