Cajun Style Burgers Recipes

CAJUN BEEF BURGERS

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.

TEX-MEX BURGER WITH CAJUN MAYO

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.

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:

• 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 PORK BURGERS WITH SPICY REMOULADE SAUCE

Steps:

• For the Remoulade Sauce: Prepare sauce by combining all sauce ingredients in a small bowl. Refrigerate covered for 1 hour while flavors meld.
• For the burgers: In a large mixing bowl, combine ground pork, Cajun seasoning, scallions, hot sauce, and salt and pepper, to taste. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the size of the buns. Cover with plastic wrap and set aside in refrigerator if not cooking immediately.
• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place burgers on hot oiled grill and cook 5 to 6 minutes per side or until desired doneness. Serve hot on toasted buns with lettuce, tomato, onions, and a dollop of the Remoulade Sauce.
• INDOOR: Prepare burgers as directed. Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat. When oil is hot add burgers and cook 6 to 8 minutes per side or until done.

CAJUN CRAB BURGERS

Steps:

• In a large bowl, combine the first six ingredients; stir in 3/4 cup bread crumbs. Fold in crab. Shape into four 1/2-in. thick patties. Place remaining bread crumbs in a shallow bowl. Coat patties with crumbs., In a large skillet, heat oil over medium heat. Add burgers; cook 4-5 minutes on each side or until golden brown. Drain on paper towels. Serve burgers on rolls with lettuce, tomato and, if desired, tartar sauce.

SPICY CAJUN SALSA BURGERS

Steps:

• In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. , Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on rolls.

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.

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.