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 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 HAMBURGER STEAK
Hamburger steak is a great method of enjoying hamburger without the bread. This Hamburger Steak recipe has a little twist in that not only hamburger meat is used. You can made the burgers up and freeze for future use.
Provided by Dancer
Categories Vegetable
Time 50m
Yield 8 to 12 depending on size.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 595, Fat 44.9, SaturatedFat 16.5, Cholesterol 197.8, Sodium 840.2, Carbohydrate 4.2, Fiber 0.6, Sugar 1, Protein 40.9
AUTHENTIC CAJUN HAMBURGERS
This recipe is being posted for ZWT II & my source is cookinglouisiana.com. I love the intro! ... "Here in South Louisiana we're always taking the usual & making it unusually good. Homemade hamburgers are subject to this treatment! We'll twist this one up some & see if we can make our taste buds smile the Cajun way!" (Time does not include refrigeration time)
Provided by twissis
Categories Lunch/Snacks
Time 30m
Yield 6 1/2 lb hamburgers, 6 serving(s)
Number Of Ingredients 13
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.
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