Burgers are always great and they are one food which always does well on the barbeque. There are many recipes for homemade burgers but if you are in the mood for an international flair, this Cajun burger recipe might be exactly what you are looking for. The finished burgers are really juicy and flavorful, and you will be able to taste all the ingredients in there.
These are the perfect dinner to make if it is a hot summer’s day and you want to spend minimal time indoors. You can prepare these quickly and then just toss a salad and serve it with these lovely quarter pounders while everyone is sitting outdoors enjoying the beautiful weather. As for the overall flavor, it can be described as carefully balanced and really mouthwatering. Some burgers either have so much spice you cannot taste the beef, or so little you cannot really make out the different flavors, but this one offers the perfect balance between those 2 extremes.
Don’t put mustard in this one as your chosen condiment though, because that will mask some of the more subtle flavors. There is a touch of mustard in the patty mixture, but just enough to add a little kick to the taste. A slice of American cheese on top of the finished patty adds a lovely flavor which contrasts nicely with the slight spice taste of the burgers.
Making Them Perfectly Juicy
You will need ground beef to make these quarter pounders, although there is no reason not to use ground pork if that is what you prefer. Choose 80/20 ground beef, which means 80% lean and 20% fat, to ensure a nice juicy finish. If you really want to use extra-lean beef, you can, but there will be less succulence in the finished burgers. It is a trade-off though, between juiciness and how much fat you are eating, so again it is your choice which you want to go for.
Into the ground beef you need to mix mustard, Cajun seasoning and green onion for a nice kick – nothing too spicy, but just a nice aromatic flavor. Also you will need to add an egg to help combine the mixture and some breadcrumbs so it is not too ‘wet’ to stick together into patty shapes. These ingredients do not need to be over-mixed. Just combine them in a bowl using a wooden spoon or your hands, and then you can divide it into 2 halves, then divide each of those in half too, so you end up with 4 quarter pound patties which are ready to go on the hot barbeque.
How to Serve the Burgers
Side dishes include rice or potatoes salad, or you might like to serve some grilled jalapeños on the side or some cheese-stuffed poblanos. Either of those would go great with the burgers. As for assembling the finished burgers, we would recommend topping each patty with a slice of cheese and then adding some barbeque sauce, lettuce, tomato and onion, to add color and beauty to the finished burgers. If you prefer just the barbeque sauce and no cheese or salad ingredients that is of course your choice. A little mayo instead of the barbeque sauce is another idea.
- 1 lb ground beef
- 1 tablespoon prepared mustard
- 1 tablespoon Cajun seasoning
- 3 tablespoons dry breadcrumbs
- 3 finely diced green onions
- 1 lightly beaten egg
- 4 buns, to serve
- Cheese, sliced tomato, onion, lettuce and/or other toppings (optional)
- Prepare the barbeque for a high heat.
- Combine the ground beef with the mustard, Cajun seasoning, breadcrumbs, green onion, and egg.
- Shape this mixture into 4 patties.
- Oil the barbeque grate and cook the patties for 5 minutes.
- Flip them over and cook them for 5 minutes on the other side or until they are done to your liking.
- Serve on buns, with your favorite condiments and additions.
Cajun quarter pounders flavored with mustard, Cajun spices and green onion make the most wonderful meal. Cook these on the barbeque and then top each one with a slice of cheese and add some barbeque sauce and of course a bun. To round out the meat, how about some cheese-stuffed chilies or a nice tossed salad? These patties can be made in advance if you wish and you can double or triple the recipe if you are feeding a crowd, as long as you leave an inch or so in between them on the barbeque, as you can see on the picture.
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