Name: Authentic Cajun Hamburgers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 1/2 lb hamburgers, 6 serving(s)
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

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Recipe by twissis

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Authentic Cajun Hamburgers created by ElizabethKnicely

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
Serves:
Yields:
Units:

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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

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".
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.
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).
When done, spray them on both sides w/a water mist & sprinkle a little salt on them. Serve immediately.
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.

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RECIPE MADE WITH LOVE BY

@twissis

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@twissis

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"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)"

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photo by ElizabethKnicely

7/22/2013

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review by ElizabethKnicely

7/22/2013

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.

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photo by Bergy

8/23/2010

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photo by Bergy

8/23/2010

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review by Bergy

8/22/2010

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

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