Authentic Cajun Hamburgers

Submitted by twissis

"This recipe is being posted for ZWT II & my source is cookinglouisiana.com. I love the intro! ... "Here in South Louisiana we're always taking the usual & making it unusually good. Homemade hamburgers are subject to this treatment! We'll twist this one up some & see if we can make our taste buds smile the Cajun way!" (Time does not include refrigeration time)"

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 6 1/2 lb hamburgers
• Serves: 6

ingredients

• 2 1⁄2 lbs ground beef
• 1⁄2 lb pork sausage (homemade)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon steak sauce (optional)
• 2 tablespoons catsup (or BBQ sauce)
• 3 -4 dashes louisiana hot sauce
• 3 -4 drops liquid crab boil concentrate
• 1 teaspoon garlic powder
• 2 teaspoons creole seasoning
• 1 medium onion (minced)
• 1⁄2 medium bell pepper (minced)
• 1⁄4 cup water
• 2 large eggs

directions

1. Remove sausage from the casing & combine both meats in a bowl. Add the remaining ingredients & mix well. Let the mixture rest in the refrigerator for at least 1 hr for seasonings to "work".
2. Form hamburger patties as usual & make them about 3/4" larger than the bun. The burgers will shrink, so doing this will give you a "bun-fitting" hamburger patty.
3. Cook hamburgers on high heat on ea side for about 1 minute. Then finish them on a med low heat till done (An internal temp of 160F is recommended by the USDA).
4. When done, spray them on both sides w/a water mist & sprinkle a little salt on them. Serve immediately.
5. If not serving immediately, put the patties in a pan w/only enough water to cover the bottom. Keep them covered so they don't dry out. Doing all of this will give you a slightly moister hamburger patty.

Reviews

[ElizabethKnicely]

This is a very moist burger with a lot of great flavor. I left out the crab boil out because I couldn't find it in our area and I added about 1/2 cup bread crumbs because they wouldn't hold together otherwise. My husband thought it tasted like meatloaf, so I will probably make it as a meatloaf from now on. We really enjoyed these giant burgers. Thanks twissis. Made for the Cajun/Creole cookbook for team Tasty Tester during ZWT9.

 

[Bergy]

I give this flavor loaded burger full marks. We loved it served with some salsa on top along side corn on the cob & green beans with shallots great Saturday night meal Will make this one again for sure

 

[pamela t.]

Very tasty burger; loved the flavor and easy to do! Made for week 17, football pool.

 

[SusieQusie]

A very moist burger even using the leanest of ground beef! To our taste, the bell pepper dominated despite my free hand with the creole seasoning. Step 3 is an important one apparently as my skillet wasn't super hot and the burgers tried to fall apart. We enjoyed them on recipe #169916 with a side of recipe #185631 . I'll defintely use this recipe again to get a moist burger from often-dry lean ground beef but will fine tune the amount of bell pepper & spices to better suit our tastes. Thanks for posting, MP! HITYL?

 

[PanNan]

I have it on good authority that these are great burgers. DH said to give them 6 stars. DS said they were great except for the onions and peppers (he's not a veggie fan). I'm so disappointed I couldn't taste anything because of a head cold and stuffy nose. I could tell they were real moist, though. I didn't have any liquid crab boil, so left that out, but otherwise followed the recipe exactly. I can't wait to make them again when I'm well, so I can taste, too! Thanks for posting this winner.