Cajun Burger With Spicy Southwest Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/2 cup mayonnaise
• 1 teaspoon cajun seasoning (luzianne cajun seasoning)
• 1 tablespoon barbecue sauce (sweet baby rays)
• 1/2 tablespoon butter
• 1/2 cup yellow onion, diced
• 1/2 garlic clove, minced
• 1 serrano pepper, most of the seeds removed and minced
• 1 1/2 lbs hamburger (70/30)
• 1 tablespoon cajun seasoning
• 1/4 cup worcestershire sauce

Recipe

• 1 cajun mayo:.
• 2 prepare the cajun mayo by combining the mayo, cajun seasoning, and bbq sauce and stir. taste and adjust (like your grandma always told you), then set aside.
• 3 pre-heat grill on high.
• 4 burgers:.
• 5 heat a small pan over medium high heat.
• 6 add the pat of butter to the pan and melt.
• 7 add the onions and sauté 2-3 minutes stir often.
• 8 add the peppers and continue to sauté 1-2 minutes.
• 9 add the garlic and sauté until fragrant.
• 10 remove the onion, pepper, garlic mixture from heat allow to cool (stick it in the freezer if your stomach is growling!).
• 11 put the onion mixture into a large non-reactive bowl.
• 12 tear the hamburger into small pieces and place in the same bowl.
• 13 add the worcestershire sauce.
• 14 sprinkle 1/2 of the tbsp of cajun seasoning over the meat and mix gently but thoroughly with your hands. (no pockets of seasoning please!).
• 15 sprinkle the remaining cajun seasoning and remix careful to not over work the meat.
• 16 form into patties slightly larger than your buns.
• 17 grilling:.
• 18 place the burgers on the grill and listen to it sear the meat.
• 19 reduce the heat to medium / medium high and continue cooking with the lid closed until the burgers are done to your liking flipping once.
• 20 add the cheese shortly after the flip to get a really good melt (important for thick slices of cheese).
• 21 remember meat tastes better if not over cooked and the temperature will rise another 3-5 degrees after pulling the burgers from the grill. cooking by temperature is the only way to get consistent results. i like to pull my burgers at 145-150 degrees.