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Caution: Raging Cajun Zone.

Caution: Raging Cajun Zone.

Wine Varietal:

Ingredients

  • 2 Pounds ground beef,
  • 2 large eggs
  • 1 onion diced
  • 2 Cups crushed parmesan flavored croutons
  • 2 cloves of garlic diced,
  • 1 can green chilis diced tomatoes
  • 3/4 Cups chopped cayenne peppers
  • Couple of good shakes of worcestershire sauce
  • Couple of good shakes of hot sauce
  • Couple of good shakes of cajun seasoning
  • A few squirts of ketchup
  • Salt and pepper
  • Sliced pepperjack cheese
  • 1 stick melted butter
  • 1 or 2 spoons of paprika
  • Fresh parsley chopped or flakes if desired
  • Sesame seed buns.

Instructions

  • In a large bowl, beat eggs, add onions, crushed croutons, garlic,tomatoes, cayenne peppers, Worcestershire sauce,hot sauce, cajun seasoning, ketchup,salt and pepper. Mix well.
  • Put ground beef in another large bowl, make a well in the middle of the beef, add about half of the egg and spice mixture,
  • using hands, or a mixing spoon, fold ground beef into the well of seasoning mixture, after you have it blended well, add remaining egg and spice mixture, blend together until evenly combined.
  • Using hands, grab a handful of beef mixture, roll into ball and shape into burgers.
  • Grill ,or pan fry burgers, if you pan fry, add about 1/4Cup water to fry pan before you put the burgers in it, most people will think it’s crazy to add water to grease,
  • but it is ok if you add it to fry pan as soon as you turn the burner on, and place the burgers into the fry pan directly after the water. These burgers should be slow cooked, so that they don’t cause grease to spray all over the stove. Adding the water helps from sticking and reduces spray of grease from pan.
  • It may be easier to flip the burgers if you use a spatula to lift the burger from the pan and then use a fork to hold it on the top so you can gently turn it over to the other side. If you are grilling the burgers,
  • use medium heat, slow cooking them. Use a spray bottle of water to moisten burgers a time or two during cooking time.
  • While your burgers are cooking,
  • melt butter in a saucepan
  • and the paprika and parsley, stir well.
  • Using a cooking brush, brush butter mixture on the inside of each bun piece,
  • and either put on grill to toast or your stovetop, or even your oven.
  • When burgers are done, place pepperjack cheese on top as you lift the burger from the heat source and place on bottom of the bun.
  • Serve them uncovered, with side condiments, ketchup, mustard, relish or whatever else you like on the top of your burgers.
  • You can serve these delicious burgers with a tossed salad, and a glass of Sutter Home Wine of your choice, and also a glass of water to help with the heat of the spiciness.
  • The tossed salad also will cool off your mouth as you dig into the RAGING CAJUN burgers, and of course, use Caution, if you are afraid of a little sting to your tongue. I
  • hope you enjoy this wonderful recipe, and you can adjust the spiciness according to your own taste.
  • I know once you eat one, you will never want a plain old unflavored burger again!!!
  • As we say in our house,
  • its time to get busy, and fill your belly!
  • One other thing to consider when serving these fiery, flavorful, burgers, to your family or guests, is to remember to put extra toilet paper in the bathroom, as well as an extra can of air freshener!!!! And also, one extra last thing, or as we say here in the bayou,
  • have a supply of antacids ready to grab!!
A fall favorite. Mac and Cheese That Really Brings Home the Bacon

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