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Blackened Creole Burger

I was raised on the gulf coast of Texas. I have always loved the spicy blackened flavor used in Creole or Cajun cooking. I have developed a hamburger recipe that brings out the best of those flavors in Cajun cuisine. If it happens to get a little blackened, it only enhances this recipe. That makes this recipe very forgiving of novice grillers.

Ingredients 

For Caramelized Onions:

1 large Vidalia onion, sliced
1 tsp. Splenda
2 Tbsp. Colavita Extra Virgin Olive Oil

For Creole Mayonnaise:

½ cup Kraft mayonnaise
2 tsp. Zatarain’s Creole seasoning

For Blackened Peppers:

¼ cup Sutter Home Chenin Blanc
5 fresh bay leaves
1 each yellow,red,and green bell peppers
2 Tbsp. Colavita Extra Virgin Olive Oil
1 Tbsp. Paul Prudhomme’s Blackened Steak Magic

For Pepper Patties:

2 pounds ground chuck
1 Tbsp. Colavita Extra Virgin Olive Oil 2 Tbsp. Sutter Home Chenin Blanc
2 tsp. Zatarain’s Creole seasoning
3 Tbsp. chopped fresh jalapeno peppers with seeds and ribs removed

Other items needed:

Colavita Extra Virgin Olive Oil, for brushing on the grill rack
½ C. Paul Prudhomme’s California Sun Dried Tomato Sauce & Marinade
Colavita Extra Virgin Olive Oil, for brushing on the buns
6 Earth Grains onion buns
4 Tbsp. Grey Poupon Dijon Mustard

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the caramelized onions, separate the onion slices and place on a sheet of heavy aluminum foil about 2 feet long. Sprinkle the onions with Splenda and Colavita Extra Virgin Olive Oil. Fold to close and cook for 30 minutes on the cool side of the fire turning occasionally.

Mix the mayonnaise and the Creole seasoning for the Creole Mayonnaise. Refrigerate until ready to make the hamburgers.

To cook the peppers, place the Sutter Home Chenin Blanc wine and bay leaves in a cast iron skillet and reduce down over the hot coals until almost gone. Add 2 tablespoonfuls of Colavita Extra Virgin Olive Oil to the skillet. Remove the seeds and stems and then slice the bell peppers into rings and place in the skillet. Sprinkle the seasoning over the bell peppers. Turn the peppers occasionally. Cook the peppers until tender and slightly blackened about 10 minutes depending on the fire. Remove the bay leaf.

To make the patties thoroughly mix the ground chuck, 1 tablespoonful of Colavita Extra Virgin Olive Oil, the Sutter Home Chenin Blanc, the Creole seasoning and the jalapeno peppers but do not pack. Make 6 even patties a little bigger than the buns. The tablespoonful of olive oil helps the patty not dry out while grilling.
Brush the grill rack with the Colavita Extra Virgin Olive Oil. Dip the patties in the marinade just before placing them on the grill. Cook the patties on the grill five minutes per side until slightly blackened when the coals are medium hot. The marinade makes them blacken quickly.

Use Colavita Extra Virgin Olive Oil to brush the onion buns lightly on the cut sides and toast the buns on the grill until just slightly blackened at the edges. The olive oil helps prevent the bread from sticking and makes it toast crisper.

To complete the hamburgers, spread 2 teaspoons of Grey Poupon Dijon Mustard on the bottom bun. Place some of the caramelized onions on top of the mustard. After the hamburger patty has rested 2 minutes place it on top of the onions. Place some of the grilled peppers on top of the patty being careful to use some of each color of pepper. You can use all one color but the added colors really make it look great. Spread the top bun thickly with about 2 tablespoonfuls of the Creole Mayonnaise and then place it on top of the hamburger.

Makes 6 burgers

Comments 

The patty is really the star of this recipe. It is completely cooked without being dry and has lots of flavor without using any salt or pepper except what is in the Creole seasoning. The jalapeno peppers add a lot of flavor but not too much heat because the seeds and ribs are removed. The wine adds moisture and a slight mysterious fruity flavor to the patties.