CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

Logo_Member_White.png

Cajun Party Burger

Cajun Party Burger

Recipe courtesy of Chef Marcelle Bienvenu, instructor
Servings: 4 or  8

  • 2 1/2 pounds lean ground beef
  • 4 pickled jalapenos, chopped
  • 1 tablespoon minced onions
  • 1 tablespoon minced garlic
  • 2 tablespoons hot sauce
  • 2 tablespoons Cajun Seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/2 cup dry, fine Italian breadcrumbs
  • 2 eggs
  • 1 round bread, like Vienna or sourdough, 10-12 inches in diameter, halved lengthwise
  • 2 tablespoons butter, melted
  • 6 ounces Monterey Jack cheese, grated
  • 4 large lettuce leaves
  • 1 large tomato, sliced
  • mayonnaise
  • Dijon mustard

Combine the ground beef, jalapenos, onions, garlic, hot sauce, Cajun seasoning, Worcestershire sauce, soy sauce, breadcrumbs and eggs in a large mixing bowl. Using your hands, mix well. Cover and refrigerate for at least one hour. Once the ground beef mixture has chilled, remove the mixture from the refrigerator and heat the grill. Shape the mixture into a large patty, about 1-inch larger than your round bread and 1 1/2 inches thick. Place the patty on the grill over medium heat and close the lid. Cook for 20 minutes on one side, then turn it and cook for another 20 minutes. Butter each half of the bread. Place the bread halves (inside of the bread down) on the grill and toast for 3-4 minutes. Remove both the burger patty and bread from the grill. Place the burger on the bottom half of the bread. Dress the burger with cheese, lettuce, tomatoes, mayonnaise and mustard. Top with the top half of the bread; press down firmly, but gently. Cut into wedges to serve.

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