Best 2 Louisiana Burgers Recipes

LOUISIANA CREOLE BUTTER BURGERS

Steps:

• 1. Keep the round and pork cold till you are ready to mix the patties.
• 2. In a small sauce pan melt the butter; add the Creole seasonings, Turbinado sugar, salt and jalapeño pepper and sauté on a really low heat till the peppers are soft. I sautéed this mixture for about 12 minutes, stirring occasionally. Oh I wish you could smell this butter....OMG! Oh and don't forget to scrape any of the seasonings that might have sank to the bottom of the pan when putting it in a container.
• 3. Let this mixture cool completely { I put it in the fridge till it solidifies } then pull both meats out of the refrigerator and mix them thoroughly { I pull the butter mixture out about 30 to 60 minutes before I need it depending on how warm your kitchen is, } you don't want it melted but in a room temperature state, then mix in the seasoned butter.
• 4. Mix this completely and divide the meat into 6 equal patties. How many patties you'll end up with depends on how big or small you make them.
• 5. Put the patties back into the refrigerator for at least one hour to firm up the butter seasonings'.
• 6. Get your griddle hot and cook them 2 &1/2 to 3 minutes per side { depending on how you like your burgers cooked } don't overcook them because the beef is lean and could become dry, and top them with the usual suspects....sharp or extra sharp cheese, beautifully red ripe tomatoes, thick slices of sweet onions, crisp lettuce, etc!
• 7. AND DON'T FORGET TO TOAST THEM BUNS....it's those little touch's that can make a dish pop!

LOUISIANA BURGERS 2

Steps:

• For the mayonnaise: To a bowl, add the mayonnaise, mustards, hot sauce, cornichons, green onions, parsley and some salt and pepper. Stir to combine. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
• For the burgers: Stir together the paprika, salt, pepper, thyme, cayenne, garlic powder and onion powder in a small bowl.
• Mold the meat into patties. Brush with oil and sprinkle both sides with salt. Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, and then drizzle with oil before grilling.
• Preheat a griddle pan to medium heat.
• Add the canola to the pan just prior to cooking. Place the burgers on the pan and cook until slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices). Flip the burger over, lower the heat to medium and continue cooking to desired doneness. Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until the cheese is melted.
• Put the burgers on the buns, top with the ham, some of the onions, some of the mayonnaise sauce and some potato chips. Use a skewer to hold the burger together.