Creoleburger Recipes

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CREOLE HAMBURGER AND RICE



Creole Hamburger and Rice image

A simple, affordable ground beef meal, that is perfect for adding protein and carbohydrates to your diet.

Provided by Keri Hix

Categories     Main

Time 30m

Number Of Ingredients 6

1 pound Ground Beef (85 / 15)
2 teaspoons Creole Seasoning
2 cups Water
1 cup Instant Rice
1 can Fire Roasted Diced Tomatoes
1 cup Shredded Cheddar Cheese (*optional)

Steps:

  • In a large skillet, brown the ground beef over medium heat. Drain excess grease.
  • Add the creole seasoning and stir well.
  • Add the water and bring it to a boil. Next, add the instant rice. Cover and cook recommended time. Usually about 5 minutes.
  • When the rice is done, add the tomatoes and stir well. Cook until heated thoroughly.
  • If you want to add cheese, add it in last and stir just until melted. Serve

Nutrition Facts : Carbohydrate 16 g, Protein 19 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 279 mg, Fiber 1 g, Sugar 2 g, Calories 340 kcal, UnsaturatedFat 9 g, ServingSize 1 serving

CREOLE BURGERS



Creole Burgers image

Make and share this Creole Burgers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Creole

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup mayonnaise
3 tablespoons french zesty deli mustard
2 teaspoons creole seasoning, divided
1 lb ground beef
2 tablespoons Worcestershire sauce
4 hamburger buns, grilled or toasted
tomatoes, slices
onion, slices
lettuce leaf

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.

Nutrition Facts : Calories 453.2, Fat 25.8, SaturatedFat 8.1, Cholesterol 82.2, Sodium 629.2, Carbohydrate 28.5, Fiber 1.3, Sugar 5.1, Protein 25.8

CREOLE CRAB BURGER



Creole Crab Burger image

Provided by Food Network Kitchen

Yield 1 burger

Number Of Ingredients 0

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.

KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES



Korean Cheeseburgers With Sesame-Cucumber Pickles image

These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.

Provided by Kay Chun

Categories     burgers, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons distilled white vinegar
Kosher salt and black pepper
2 tablespoons plus 1 teaspoon turbinado sugar
2 large Persian cucumbers, sliced 1/8-inch-thick
1/4 cup low-sodium soy sauce
2 tablespoons chopped scallions
2 teaspoons minced garlic
1/2 cup mayonnaise
2 1/2 teaspoons roasted sesame oil
1 1/2 pounds ground beef (preferably chuck or sirloin)
4 slices American cheese
4 hamburger buns
Butter lettuce, sliced onions and sliced tomatoes, for serving

Steps:

  • In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
  • Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
  • In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
  • Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
  • Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
  • Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.

CREOLE BURGER



Creole Burger image

Make and share this Creole Burger recipe from Food.com.

Provided by Ang11002

Categories     One Dish Meal

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 medium onion
2 tablespoons prepared mustard
1/4 cup ketchup
1 (5 ounce) can tomato paste
1 (10 ounce) can chicken gumbo soup
cooked rice, or
cooked spaghetti

Steps:

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

Nutrition Facts : Calories 639.9, Fat 35.9, SaturatedFat 13.6, Cholesterol 157.1, Sodium 1774.9, Carbohydrate 31.9, Fiber 5.6, Sugar 19.4, Protein 48.6

CREOLE CRAB BURGERS



Creole Crab Burgers image

Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly bound with egg and bread crumbs, then panfried until the cakes have a golden crust. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment they need.

Provided by Alexis Touchet

Categories     Sandwich     Onion     Fry     Quick & Easy     Mayonnaise     Crab     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 pound lump crabmeat, picked over
1/4 cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon cayenne
1 3/4 cups fine dry bread crumbs, divided
3/4 cup vegetable oil
4 kaiser rolls or hamburger buns, split and toasted
Accompaniments: tartar sauce; iceberg lettuce

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.

KRAUTBURGERS



Krautburgers image

Even after more than 50 years of marriage, I love to bake and cook for family and friends. The recipe for these rolls stuffed with cabbage and ground beef has been in my files for years.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 32 buns.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup sugar
2 tablespoons shortening
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
1-1/2 pounds ground beef
1 medium cabbage, shredded
1 medium onion, chopped
Salt, pepper and seasoned salt to taste
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender. , In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal. , Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers.

Nutrition Facts :

CREOLE BEEF CASSEROLE



Creole Beef Casserole image

My husband and I were each cooking something different one night and combined them for this dish. It's great! -Nicki Austin, Lawrenceville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups sour cream
1 small onion, chopped
1/4 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 pounds ground beef
1 cup ketchup
1/4 cup packed brown sugar
3 teaspoons Creole seasoning
1 teaspoon garlic salt
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3/4 cup crushed cornflakes
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

Nutrition Facts : Calories 654 calories, Fat 36g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 1763mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.

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