RECIPES: Recipe Details

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Yes, I am from the hurricane stricken state of LA, but we are bouncin'back!I am going to quote something out of the Times-Picayune, "You probably already know that we talk funny and listen to strange music and eat things you'd probably hire an exterminator to get out of your yard. We dance even if there's no radio. We drink at funerals. We talk too much and laugh too loud and live too large and, frankly, we're suspicious of others who don't. We love South Louisiana with a ferocity that borders on the pathological. Sometimes we bury our dead in LSU sweatshirts. You've probably heard that many of us stayed behind. As bad as it is, many of us cannot fathom a life outside of our border, out in that place we call Elsewhere. The only way you could understand that is if you have been there, and so many of you have. So you realize that when you strip away all the craziness and bars and parades and music and architecture and all that hooey, really, the best thing about where we come from is us. We are what made this place a national treasure. We're good people. And don't be afraid to ask us how to pronounce our names. It happens all the time. When you meet us now and you look into our eyes, you will see the saddest story ever told. Our hearts are broken into a thousand pieces. But don't pity us. We're gonna make it. We're resilient. After all, we've been rooting for the Saints for 35 years. That's got to count for something. OK, maybe something else you should know is that we make jokes at inappropriate times. But what the hell. And one more thing: In our part of the country, we're used to having visitors. It's our way of life. So when all this is over and we move back home, we will repay to you the hospitality and generosity of spirit you offer to us in this season of our despair. That is our promise. That is our faith." And this is our cookin'. - Leigh Anne Landry Mayeaux born and raised in South Louisiana


1/8 tsp. sea salt
1/4 tsp. white pepper
2 roasted green chiles,peeled,sliced,and minced
1 ripe avocado, peeled,and contents scooped ou
t 2, spicy mustard
1/2 cup mayonaise
1 1/2 large Vidalia Onions, sliced
2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
1 1/2 tsp. light brown sugar
1 pound ground chuck
1 pound ground sirloin
1 large egg,beaten
2 tablespoons steak seasoning
2 tsp. cracked black pepper
1 tbsp. Worcestishire sauce
1/4 cup minced Vidalia onion
3 tablespoons hot sauce
3 tablespoons brown sugar
1/2 cup finely shredded medium cheddar cheese
1/2 cup finely shredded pepper jack cheese
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split


Prepare a medium hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium high. To make the Spread combine the salt, white pepper, green chiles, and avocado in a blender and process until thoroughly blended; Put the contents in a bowl and fold in the mustard and mayonaise; cover and place in the refrigerator until serving. To GRIS GRIS and caramelize the onions,warm the olive oil in a 16 inch fire-proof skillet on the grill and, when warm add the onions. Saute' the onions until transluscent, about 17 -23 minutes, stirring frequently as not to burn the onions.Add the butter, light brown sugar and continue cooking for 7 minutes. Put the onions in a thick stainless bowl and cover with aluminum foil,shiny side down, to keep warm, and set aside. To prepare the Katrina patties, combine the ground chuck, ground sirloin, beaten egg, spicy salt mixture, cracked pepper, Worceseshire sauce,TABASCO, brown sugar, cheddar cheese, and colby cheese, handling the meat as little as possible to avoid compacting it,mix well. Divide the meat into six equal sized portions and form into equal sized patties to fit the buns. When the grill is ready, brush it with a paper towel soaked in vegetable oil.Place the patties on the rack and cover, turning once until done, about 7-8 minutes for medium, or your own preference. During the final minutes of grilling, place the roll halves, face down on the outer edge of the grill, to lightly toast. To prepare the Final LOUISIANA KNOCK YOUR SOCKS OFF POST KATRINA BURGER, spread both toasted halves of the Kaiser roll with your FEMA sauce, place a juicy KATRINA patty right in the center of the roll, and top it off with some GRIS GRIS caramelized onions.Add the roll tops, and serve with a bottle of Sutter Home Cabernet or a bottle of Pinot Noir. Makes 6 burgers.


Or,to stay with the theme of the burger, you could always whip up a batch of Pat O'Brien's Hurricanes. ENJOY!!