Cajun Hamburgers

This is adaptation of meal served to me deep down in the Louisiana Bayou. It was fantastic as it was, but I thought I'd develop it to speak more to my families palate. This dish is a blackened beef burger (make it bison if you like), made with a thick and spicy gravy to adorn the meat, mashed, or red taters and peas that I generally serve with it. This dish is like nothin' you've ever tried, and if you like a bit-o-spice, you'll love it!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs lean ground beef
• 1  egg
• 1  large onion
• 2  crushed garlic cloves
• 1  teaspoon Dijon mustard
• 1  teaspoon Worcestershire sauce
• 1  teaspoon black pepper
• 1⁄2 teaspoon ground cayenne pepper
• 1⁄2 teaspoon paprika
• 1  teaspoon oregano
• 2  tablespoons olive oil
• 1 1⁄2 cups  beef stock, heated
• 1  tablespoon cornstarch
• 3  tablespoons cold water

Directions

1. Chop and saute onion in a little oil until cooked, Remove from heat to allow to cool a bit.
2. In a bowl combine ground beef, egg, onion, garlic, mustard and Worcestershire sauce. Season with salt and mix very well, several minutes.
3. Shape into 4 large patties. Set aside (preferably in fridge).
4. Preheat large Iron skillet, or similar, over medium heat. When hot, pour in oil, add spice mixture and cook and stir one minute. This will release some irritation aromas unless your kitchen is well ventilated. If not, its almost enjoyable, don't sweat it!
5. Add hamburgers and cook 8 minutes each side, or till done. Turn patties over 3 or so times during cooking. Remove burgers from skillet and keep hot. In same skillet add beef stock and boil 3 to 4 minutes.
6. Dissolve cornstarch in cold water and stir into sauce and cook 1 more minute. Pour sauce over burgers and serve with new potatoes and a veggie.
7. Good eats, you'll love it!