RECIPES: Recipe Details

Rate This Burger 
No votes yet

Cajun Cowboy Burgers

These tear-jerkn', hee-hawn', burgers will make anyone scream, "Now, That's Darn Good!" The mixture of peppers and spices in the burger patties creates a heat-breathin’ boot-stompin’ combination on its own, but throw in a stampede of cheese in the center, and top with a killer blend of peppers and onions and you'll have yourself one heck of a burger...and a whole lot of friends. And believe me amigo, ain’t no one in this land can beat this blazin’ bad boy.


Double Cheese Filling
3 ounces of cream cheese, softened
½ cup of finely shredded sharp cheddar cheese
¼ cup of finely chopped pablano peppers
Burger Patties
2 pounds of ground chuck
½ pound of smoked andouille sausage, de-cased and finely chopped
1 cup of finely chopped yellow onions
½ cup of finely chopped red peppers
1 whole finely chopped jalapeño pepper, seeded
1 tablespoon Worcestershire sauce
2 garlic cloves, finely minced
2 teaspoons of sea salt
¼ teaspoon of cayenne pepper
Onions & Peppers
1 medium yellow onion, cut into thin strips
1 red pepper, seeded, cut into thin strips
1 pablano pepper, seeded, cut into thin strips
1 tablespoon of butter
1 ½ teaspoons of freshly ground black pepper
1 teaspoon of sea salt
6 crusty French Hamburger Rolls, from the super-market bakery, split in half


Instructions: Pre-heat gas grill to high heat. To make the double cheese filling, combine the cream cheese, sharp cheddar cheese, and pablano peppers in a small mixing bowl. Mix well, cover and set aside. To make the burger patties, combine the ground chuck, smoked andouille sausage, yellow onions, red peppers, jalapeno peppers, Worchestershire sauce, garlic, sea salt, and cayenne pepper in a large mixing bowl. Mix well, but try to handle the meat as little as possible to avoid compacting it. Divide the meat mixture into 6 equal portions. Form the portions into burger patties to fit the bun. Make a well in the center of each burger patty. Place 1 heaping tablespoon of the double cheese filling into the well inside the burger. Carefully form the burger around the filling. Ensure the filling is completely covered with meat. Cover and set aside. To make the onions & peppers, combine the yellow onion strips, red pepper strips, and pablano pepper strips in medium sized bowl and set aside. When the grill is ready, place a medium sized cast iron skillet or other favorite grill pan on the grill rack and melt the butter. When the butter is completely melted, add the onions & peppers to the skillet. Sprinkle with salt and pepper. Stir consistently for 7-10 minutes. Set aside and cover to keep the onions & peppers warm. After the onions & peppers are finished, place the burger patties on the rack. To begin, cook the burger patties 2-3 minutes on each side with the grill on high. After each side has been cooked for 2-3minutes on each side, turn the grill down to medium-high heat and cook 3-4 minutes on each side. Prior to the last 2 minutes of grilling place the buns on the medium rack to toast. To assemble the burgers, place the burger patties on the bottom bun and top with a generous portion the peppers and onions, place the top bun over the peppers and onions, and ENJOY!


Try cutting the burger in half to get to the double cheese filling before your friends!