Zesty Cajun Burgers Recipes

ZESTY CAJUN BURGERS

Steps:

• In a large bowl, combine the first 16 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill 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. Serve on buns.

CAJUN SPICED BURGERS

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.

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.

ZESTY BLACK & BLUE BURGER

Steps:

• Preheat grill to medium heat.
• Whisk eggs in a bowl and stir in Worcestershire sauce, bacon, green onion, garlic, and blue cheese.
• In a large bowl, mix beef and egg mixture with a fork.
• Shape into eight burger patties.
• Whisk blackening spice ingredients together and dust onto patties. Be sure to lightly rub the blackening spice onto each side and let rest in the refrigerator for ten minutes.
• Then place burgers on the grill and cook to desired temperature.
• Once cooked, place each burger into a warmed bun and add your favorite toppings.

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 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.

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 BURGER WITH SPICY SOUTHWEST SAUCE

Steps:

• Cajun Mayo:.
• Prepare the Cajun mayo by combining the mayo, Cajun seasoning, and BBQ sauce and stir. Taste and adjust (like your grandma always told you), then set aside.
• Pre-Heat Grill on High.
• Burgers:.
• Heat a small pan over medium high heat.
• Add the pat of butter to the pan and melt.
• Add the onions and sauté 2-3 minutes stir often.
• Add the peppers and continue to sauté 1-2 minutes.
• Add the garlic and sauté until fragrant.
• Remove the onion, pepper, garlic mixture from heat allow to cool (Stick it in the freezer if your stomach is growling!).
• Put the onion mixture into a large non-reactive bowl.
• Tear the hamburger into small pieces and place in the same bowl.
• Add the Worcestershire sauce.
• Sprinkle 1/2 of the tbsp of Cajun seasoning over the meat and mix gently but thoroughly with your hands. (No pockets of seasoning please!).
• Sprinkle the remaining Cajun seasoning and remix careful to not over work the meat.
• Form into patties slightly larger than your buns.
• Grilling:.
• Place the burgers on the grill and listen to it sear the meat.
• Reduce the heat to medium / medium high and continue cooking with the lid closed until the burgers are done to your liking flipping once.
• Add the cheese shortly after the flip to get a really good melt (Important for thick slices of cheese).
• Remember meat tastes better if not over cooked and the temperature will rise another 3-5 degrees after pulling the burgers from the grill. Cooking by temperature is the only way to get consistent results. I like to pull my burgers at 145-150 degrees.