So I originally watched the cajun burger recipe on iFood.tv. Greg with Ballistic BBQ cooks up this burger using his outdoor grill; however, I opted to use my indoor grill. He is the original master behind this recipe! However, I deviated from his steps to accommodate my preparation.
Check out Greg’s video!
CAJUN BURGER INGREDIENTS:
- 1 POUND GROUND CHUCK
- 2 LINKS SPICY ITALIAN SAUSAGE (CASING REMOVED)
- BLACKENED SEASONING
- SLICED CHEDDAR CHEESE
- SPECIAL BURGER SAUCE
- LETTUCE
- TOMATOES
- 2 FRESH JALAPENOS
- 1 SMALL ONION
- CAJUN SEASONING
- FLOUR
- VEGETABLE OIL
CAJUN BURGER PREPARATION:
- COMBINE GROUND CHUCK AND ITALIAN SAUSAGE TOGETHER IN MEDIUM BOWL
- CREATE 1/3 POUND PATTIES, SHOULD BE ABLE TO MAKE 4 PATTIES
- SEASON EACH SIDE OF PATTIES WITH BLACKENED SEASONING
- ADD TO HOT CAST IRON PAN AND COOK ON EACH SIDE 3-5 MINUTES
- ADD CHEDDAR CHEESE WHILE BURGERS ARE STILL IN THE PAN SO IT MELTS
- SLICE JALAPENO PEPPERS AND ONIONS IN ROUND RINGS
- PREHEAT VEGETABLE OIL TO 365 DEGREES IN A FRYER OR POT
- IN BOWL, MIX FLOUR AND A SMALL AMOUNT OF CAJUN SEASONING
- TOSS JALAPENO PEPPERS AND ONIONS IN FLOUR
- FRY JALAPENOS PEPPERS AND ONIONS UNTIL GOLDEN BROWN
GRILLED VEGGIES INGREDIENTS:
- ZUCCHINI
- RED ONIONS
- MUSHROOMS
- BROCCOLI
- RED BELL PEPPER
- OLIVE OIL
- CAJUN SEASONING
- GRILLED VEGGIES PREPARATION:
- CHOPPED YOUR PREPARED VEGETABLES
- DRIZZLE WITH VEGETABLE OIL
- SEASON WITH CAJUN SEASONING
- GRILL UNTIL DESIRED DONENESS
TIME FOR PLATING…
We used freshly baked butter buns from our local bakery. On our buns we added our favorite special sauce for burgers, lettuce, tomato, burger patty topped with fried onions and peppers. As for our grilled vegetables, we ate it with a side dijon balsamic dressing for dipping.
Bradley's Homestead 