Best 6 Louisiana Creole Butter Burgers Recipes

CREOLE BURGER

Steps:

• Preheat a grill to medium (350°F to 400°F). Place ground chuck, scallions, Creole seasoning, and cayenne in a medium bowl. Using hands, gently combine. Shape mixture into 4 patties, and place on a plate. Clean bowl thoroughly. Stir together mayonnaise, parsley, mustard, hot sauce, and lemon juice in cleaned bowl; set aside.
• Place patties on oiled grates. Grill, covered, until no longer pink, about 5 minutes per side. Remove from grill; loosely cover patties with aluminum foil. Place onion slices on grates; brush with oil. Grill, covered, until slightly charred and tender, about 3 minutes per side.
• Spread 1 tablespoon of mayonnaise mixture on bottom half of each bun. Top each with romaine lettuce, 1 patty, and grilled onions. Cover with bun tops; serve.

LOUISIANA BURGER

Steps:

• Mayonnaise:
• Whisk together the mayonnaise, mustards, hot sauce, cornichons, green onion and parsley in a small bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour.
• Burger:
• Stir together the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl.
• Mold the meat into patties. Brush with oil, season both sides with salt. Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, then drizzle with oil before grilling.
• Preheat grill to high.
• Heat the 2 tablespoons of oil in a cast iron skillet on top of the grates of the grill until it begins to shimmer. If using cast iron pan, place the burger in 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.) Turn the burger over, lower the heat to medium and continue cooking to desired doneness. If using a grill, grill the burgers on the grates of the grill for about same amount of time. Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until cheese is melted.
• Put the burgers on the buns, top with the ham, some of the onions and some of the mayonnaise sauce and potato chips. Use a skewer to hold the burger together.

BAKED BUTTER BURGER

Steps:

• Preheat oven to 400 degrees.
• Mix seasoning blend together and set aside.
• Butter a 9X13 casserole dish.
• Add two tablespoons of Country Crock® Simply Delicious™ Spread to a pan over medium heat.
• Add onion, season with 1 tablespoon of seasoning blend and cook for about 5 minutes.
• Allow onions to cool.
• Add meat, onions and spices to a large bowl and mix well.
• Place meat into buttered casserole dish and flatten well.
• Top meat with remaining Country Crock® Simply Delicious™ Spread and bake at 400 degrees for 35 minutes.
• Remove from oven, top with cheese and broil for 2 minutes or until cheese melt.
• Burgers can be cut into 6 regular size burgers or 12 slider size.
• Assemble burger on your favorite buns and top with condiments.

CRAWFISH BURGERS

Steps:

• In a medium skillet, melt 1 tablespoon butter over medium-high heat. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Transfer mixture to a large bowl.
• Stir in mayonnaise, mustard, Worcestershire, Creole seasoning, and egg. Add crushed crackers and crawfish, stirring to combine. Cover and refrigerate for at least 4 hours or up to 2 days. Shape mixture into 6 patties.
• In a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add half of patties, and cook until golden brown, 4 to 5 minutes per side. Repeat procedure with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining patties.
• Spread desired amount of Dill Sauce onto toasted buns. Top bottom halves with lettuce, tomato, and crawfish patties. Cover with bun tops. Serve immediately.
• In a medium bowl, combine all ingredients. Cover and refrigerate for up to 3 days.

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!

CREOLE CRAB BURGERS

Steps:

• Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
• Assemble burgers with buns and accompaniments.