Sunday, July 19, 2015

Cajun Burgers

Although I've talked about them a number of times, I realize I've never posted the recipe for the cajun burgers I had for dinner tonight. The kick they provid isn't going to burn the inside of your mouth, but will wake you up. You should note that the longer the burgers rest after they are mixed and formed, the stronger the taste will become.

Cajun Burgers

2 pounds ground chuck
1 green pepper, minced
1/3 cup green onion, minced (I just use a yellow onion)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon garlic salt (if you only have garlic powder, use about 2 1/2 tablespoons and make the rest up with salt)
1/2 teaspoon paprika
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon red pepper flakes

Mix it all up, then form into 6 patties, being careful not to compact them too much. Put on a platter, cover with plastic wrap and refrigerate several hours of overnight.

Cook whatever way makes you happy (too hot to grill out tonight, so pan fried in the cast iron skillet).

These freeze very, very well. I can pull a couple out and they will thaw in an hour or so, while I'm figuring out what to have with them.


melissa said...

I'm sort of a baby about spicy food, but your recipes are always 'no-fail' so would risk it. :) Gary loves red pepper, etc. so he'd love 'em. Will try, and like you, it is too hot to grill. Iron skillet it is.

Diane said...

They aren't so spicy you taste them for hours after, if you know what I mean. The only thing to be careful of is mincing the peppers and onion small enough - too big, and the chunks fall out of the burger. I made enough to bring one for lunch today :)