Louisiana Burgers 2

Total Time:
55 min
Prep:
40 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Spicy "Remoulade" Mayonnaise:
  • 1/2 cup prepared mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon hot sauce, or more if desired
  • 5 cornichons, diced
  • 1 green onion (white and pale green parts), finely chopped
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • Burgers:
  • 1 tablespoon sweet paprika
  • 2 teaspoons kosher salt, plus more for sprinkling
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 pounds ground chuck, 80/20 mix
  • 2 tablespoons canola oil, plus more for brushing
  • 8 paper thin slices pepper jack cheese
  • 4 buns, split
  • 8 slices thinly sliced tasso ham
  • 1 red onion, peeled and cut into 1/4-inch-thick slices
  • Potato chips
Directions
  • For the mayonnaise: To a bowl, add the mayonnaise, mustards, hot sauce, cornichons, green onions, parsley salt and pepper. Stir to combine. Taste and adjust seasoning if needed.Cover and refrigerate until ready to serve.

  • For the burgers:Stir together the paprika, salt, pepper, thyme, cayenne, garlic powder onion powder in a small bowl.

  • Mold the meat into patties. Brush with oil sprinkle both sides with salt. Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, and then drizzle with oil before grilling.

  • Preheat a griddle pan to medium.

  • Add the canola to the pan just prior to cooking. Place the burgers on the pan and cook until slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices). Flip the burger over, lower the heat to medium and continue cooking to desired doneness.Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until the cheese is melted.

  • Put the burgers on the buns, top with the ham, some of the onions, some of the mayonnaise sauce and some potato chips. Use a skewer to hold the burger together.


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    This recipe is featured in:

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