RECIPES: Recipe Details

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Cravin’ Cajun Burger

We love the flavors of New Orleans and wanted to incorporate those flavors into one of our favotite thing to eat-The Burger

Ingredients 

1½ tablespoons butter
1½ tablespoons all-purpose flour
¼ cup minced onion
¼ cup finely chopped fresh mushrooms
¼ cup NatureSweet Cherry tomato, peeled, seeded and finely chopped
1 clove garlic, minced
2 tablespoons celery, minced
1 tablespoon fresh parsley, minced
1 bay leaf
Pinch dried Thyme
½ cup Sutter Home Merlot, Cabernet Sauvignon or other dry red wine
½ cup beef broth
Pinch sea salt
Pinch ground black pepper
2 pounds 80/20 beef chuck, twice-ground
1 tablespoon Cajun seasoning
¼ teaspoon sea salt
6 slices Real California Colby Jack cheese
Colavita Extra Virgin Olive Oil
6 slices Tasso Ham, about ¼" thick
6 semi- soft hamburger-size rolls, split
6 Butterhead lettuce leaves, such as Boston or Bibb
6 slices yellow tomato, about ¼" thick
6-12 teaspoons Creole mustard, see note*

Instructions 

Whether using an indoor grill pan, gas grill or a chimney-ignited charcoal grill, grill burgers over high heat. Prepare grill and use the Bic Multi-Purpose Lighter if necessary to light grill. As soon as grill is ready, prepare sauce: In a heavy saucepan, combine butter and flour using a whisk to make a roux and cook until the roux begins to darken. Stir in the onions and mushrooms until well blended. Add the cherry tomatoes, garlic, celery, parsley, bay leaf, thyme, wine, beef broth, the pinch of sea salt and pinch black pepper. Bring to a simmer and cook about 45 minutes. Remove bay leaf and keep warm until ready to serve. In a large bowl, mix beef, Cajun seasoning and ¼ teaspoon sea salt. Be careful not to overwork meat. Divide meat into 12 portions and form into patties using a ½" patty maker or form using hands, flatten to 3½" wide and ½" thick. On each of 6 patties add 1 slice of cheese folding so it fits in the center of each. Top each with the remaining 6 patties. Pinch the edges of top and bottom patties to seal and form 6 individually stuffed burger patties. Keep cool until ready to grill. Brush patties very lightly with olive oil to prevent sticking and grill 12-16 minutes, turning over halfway through until thermometer registers 160 degrees. Remove burgers to platter and let rest 1-2 minutes, loosely cover platter with Reynolds Non-stick foil to maintain heat. Meanwhile, brush the Tasso ham and the inside of the rolls very lightly with olive oil. Flash grill the ham and lightly toast the rolls.
To assemble: place a lettuce leaf on bottom of each roll, add a tomato slice to each. Place each burger on top of tomato slice and glaze with sauce. Add slice of Tasso ham to each. Spread inside of top roll with 1-2 teaspoons Creole mustard and top off burgers. Serve immediately and enjoy with the remaining Sutter Home wine.

Comments 

*note: If Creole mustard is unavailable, whisk together 2/3 cup Dijon mustard, 1 teaspoon Worcestershire sauce and a few small drops of Tabasco sauce, use Tabasco Chipotle Pepper sauce to add a more smokey flavor. Since this already has a smokey flavor I used Original Tabasco.