Time 40m Yield 4 servings. Number Of Ingredients 19 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.
Time 30m Yield 4 Number Of Ingredients 22 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.
Time 35m Yield 8 serving(s) Number Of Ingredients 18 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.
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.
Time 29m Yield 5 burgers Number Of Ingredients 14 Steps:
Cut sausage into large chunks and place in a food processor. Grind sausage into crumbles. Combine ground sausage with pork, vegetables, garlic, thyme, hot sauce and a little salt and pepper. Form mixture into patties and cook 7 minutes on each side on an indoor electric grill preheated to high. To cook in a skillet, heat a nonstick skillet over medium high heat and cook burgers 6 to 7 minutes on each side. For outdoor grill, cook patties 6-inches from hot coals or over medium high gas heat 6 minutes on each side, covered. Mix chili sauce, mayonnaise, and sweet relish in a small bowl. Serve burgers on crusty rolls with special sauce, lettuce, and tomato. Serve with red bean salad and Cajun oven fries. P.S. Don’t forget a cold beer for Pop!
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.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Mix the Cajun seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt. Set aside in a large dish. Gently flatten out the chicken (bash it gently with a rolling pin between two pieces of cling film), then drizzle with half of the oil and toss into the seasoning until completely coated. Heat the remaining oil in a large frying pan. Sizzle the chicken for 5 minutes on each side, until firm. Push to one side of the pan, then fry the bacon for a few minutes until cooked (of course you could always grill it!). While the chicken is cooking, halve, stone, peel and slice the avocados. Cut the ciabattas in half and toast the cut side of the buns. Cover the tops of the buns with cheese and grill until melted. Spread the bottom half of the bun with mayo (if using). 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 avocado and chicken (I just cut almost through the chicken and push a slice of avocado into it). Top with the bun with melted cheese,press down lightly and serve with your favourite fries and salad!
Time 40m Yield 4 Number Of Ingredients 12 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.
Yield 4 servings Number Of Ingredients 19 Steps:
Make the beef: Season the beef with 2 teaspoons of salt. Heat the oil in an Instant Pot on “Sauté” mode. Add the beef and sear on all sides, using tongs to turn the meat, 7-9 minutes total. Remove the beef from the Instant Pot and set aside. Add the bell pepper, onion, celery, and garlic to the Instant Pot and sauté for 5 minutes, until softened. Stir in the tomatoes, tomato paste, Frank’s RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, and the remaining teaspoon of salt. Return the beef to the Instant Pot and stir well. Put the lid on the Instant Pot, set the pressure valve to “Sealing,” and pressure-cook for 50 minutes. Turn the pressure valve to “Venting” to release the pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety.) Carefully remove the lid. Remove the beef mixture from the Instant Pot and set aside. Clean the Instant Pot insert. Make the grits: Generously coat the Instant Pot insert with nonstick spray. Add the butter and melt on “Sauté” mode. Add the grits and cook, stirring frequently, for 2 minutes, until fragrant. Whisk in the milk, water, and salt. Bring mixture to a simmer, then whisk well. Put the lid on the Instant Pot, set the pressure valve to “Sealing,” and pressure-cook for 10 minutes. Let pressure naturally release for 15 minutes, then turn the pressure valve to “Venting” to release the rest of the pressure. Carefully remove the lid. Carefully hold the Instant Pot with an oven mitt and use a silicone spatula or wooden spoon to move the grits around and release from the bottom of the pot, then whisk well to incorporate. Stir in the cheddar cheese. Let cheese melt for 1 minute, then stir again. (If the grits get too thick before serving, stir in a bit of milk to loosen.) To serve, spoon the grits into shallow bowls. Scoop the beef mixture on top. Drizzle with Frank’s RedHot® and garnish with the scallions. Enjoy!
Time 35m Number Of Ingredients 11 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.
