Louisiana Burgers 2 Recipes

LOUISIANA SWAMP BURGER

Steps:

• In a medium sized mixing bowl, put the first 5 ingredients, Mix Well.
• Shape meat into burgers, grill.
• Sautee' onions and mushrooms until soft.
• prepare brown gravy mix as directed on package.
• Serve hot on a hamburger bun.
• Place onions/mushrooms on top of burgers, then cheeses, then pour on desired amount of gravy.
• Add condiments as desired.
• This is also great with lettuce/ tomatoes/ pickles.

LOUISIANA BURGER

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the pepper sauce, green onions, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties.
• Cover with plastic wrap and set aside until ready to grill.
• Brush the grill rack with oil.
• Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
• Meanwhile, brush the melted butter on the top and bottom buns.
• Position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
• When the patties are cooked, remove from the grill and keep warm while resting.

LOUISIANA CREOLE BUTTER BURGERS

Steps:

• 1. Keep the round and pork cold till you are ready to mix the patties.
• 2. In a small sauce pan melt the butter; add the Creole seasonings, Turbinado sugar, salt and jalapeño pepper and sauté on a really low heat till the peppers are soft. I sautéed this mixture for about 12 minutes, stirring occasionally. Oh I wish you could smell this butter....OMG! Oh and don't forget to scrape any of the seasonings that might have sank to the bottom of the pan when putting it in a container.
• 3. Let this mixture cool completely { I put it in the fridge till it solidifies } then pull both meats out of the refrigerator and mix them thoroughly { I pull the butter mixture out about 30 to 60 minutes before I need it depending on how warm your kitchen is, } you don't want it melted but in a room temperature state, then mix in the seasoned butter.
• 4. Mix this completely and divide the meat into 6 equal patties. How many patties you'll end up with depends on how big or small you make them.
• 5. Put the patties back into the refrigerator for at least one hour to firm up the butter seasonings'.
• 6. Get your griddle hot and cook them 2 &1/2 to 3 minutes per side { depending on how you like your burgers cooked } don't overcook them because the beef is lean and could become dry, and top them with the usual suspects....sharp or extra sharp cheese, beautifully red ripe tomatoes, thick slices of sweet onions, crisp lettuce, etc!
• 7. AND DON'T FORGET TO TOAST THEM BUNS....it's those little touch's that can make a dish pop!