Last updated on October 10th, 2018 at 06:44 pm
This Cajun Burger is packed full of Cajun-Creole goodness! A spiced beef patty is topped with gooey cheddar cheese, sauteed onions, bell peppers and Andouille sausage.
This Ultimate Cajun Burger is packed with delicious ingredients. A true explosion of mouthwatering flavors!!
I absolutely love burgers! As much as I love a regular cheeseburger, I’m always searching for unusual and unique concoctions. I actually have dreams about burger combinations ~ how crazy is that?
Since I love Cajun flavors, I thought it would be great to create a burger that includes some Cajun staples like Andouille sausage, peppers and onions. I wanted to go all out and add some spicy cheese and even a Cajun type mayonnaise. The truth is after seasoning the beef patty and adding the sauteed sausage, peppers and onions nothing else was needed! The flavors were bold and perfectly balance (I love when that happens – less work for the cook!)
Bite size pieces of red onion, bell peppers (I used red, green and yellow), garlic cloves, andouille sausage and some seasonings are the start of a great Cajun saute. Seriously, I couldn’t stop eating it! Forget the burger I thought ~ this is a meal on itself!
The good news is you will have plenty of the Cajun sausage and vegetable saute to go around! Yes!!!
The Ultimate Cajun Burger
I’m always excited when a recipe idea turns into a masterpiece! I can honestly say this Ultimate Cajun burger is one of my new favorite burgers. My whole family enjoyed it and gave it the seal of approval! Yes, nothing goes into the blog without everyone in the house agreeing on it. Trust me they are so opinionated! We go into heated discussions about food, ingredients and preparations ~ somehow they all think they are experts! Of course, when it comes to the actual cooking and dish washing – I am all alone!
If you love burgers and want to know all my tips for making and cooking the perfect juicy burger, check out this post and recipe for Brie, Crispy Pancetta and Gingered-Bourbon Poached Pear Burger. Talk about an out-of-the box gourmet burger!
- When buying ground beef, select one that has at least 20% fat. It will be labeled 80/20. Fat equals flavor and moisture and will produce juicy burgers. Extra lean meats produce dense and dry burgers.
- When forming the patties, handle the meat minimally and don’t compress the meat.
- For this recipe, I formed the patties and then dusted the seasoning on top of the burgers on both sides.
- The recipe calls for 1 tablespoon of Cajun seasoning to season four (6-ounces) meat patties. Taste your Cajun seasoning for salt content and adjust the seasoning to your liking.
- Season the patties when you are ready to cook them!
- Andouille is a smoked sausage made from pork, garlic, pepper, onions and wine. Originating in France, it is mostly associated with Louisiana’s Cajun cuisine. It is readily available in most supermarkets.
This Ultimate Cajun Burger is packed full of Cajun-Creole goodness! A moist Cajun spiced beef patty is topped with gooey cheddar cheese, sautéed onions, bell peppers and Andouille sausage. A true explosion of flavors!
- 2 tablespoons olive oil divided, plus more for cooking the burgers
- 14 to 16 ounces andouille sausage sliced
- 1 large onion chopped into bite size pieces
- 1 small green bell pepper chopped, into bite size pieces
- 1 small red bell pepper chopped, into bite size pieces
- 1 small yellow or orange red bell pepper chopped, into bite size pieces
- 3 garlic cloves, finely chopped
- 1 1/2 teaspoon Cajun seasoning
- 1 1/2 teaspoon Creole seasoning
- 2 teaspoons red wine vinegar
- 2 teaspoons soy sauce
- Salt to taste (about 1 teaspoon)
- 1 1/2 pounds ground beef (I used ground chuck 80% lean-20% fat)
- 1 tablespoon Cajun seasoning
- 4 burger buns
- 4 slices Cheddar Cheese
- Lettuce leaves (I used Butter lettuce)
- Condiments to your taste (I used mayonnaise, mustard and ketchup)
In large skillet or cast iron skillet, heat 1 tablespoon of olive oil over medium high heat. Add the andouille sausage and saute for about 6-7 minutes or until the edges start getting golden brown. Remove from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil into the skillet. Add the chopped onions and peppers and saute stirring frequently for about 8-10 minutes or until the vegetables are tender. Do not rush this process. You want your vegetables to develop flavor and a little bit of color.
Add the garlic cloves, Cajun and Creole seasonings and cook stirring frequently for about 2-3 minutes. Add the vinegar and soy sauce and cook for an additional 3-4 minutes. Season with salt to taste Return the andouille sausage to the skillet and mix to combine. Cover and reserve.
Divide the ground meat into 4 even portions (6-ounces each). Do not overwork the meat.
With your fingers make a shallow indentation on the center of each patty, this will prevent the burger from bulging while cooking.
Build a charcoal fire until the coals glow bright orange and ash over or heat a gas grill to high. Brush the burgers with oil. Place the burgers on the grill and cook for about 3-4 minutes or until golden brown and lightly charred on the first side. With a spatula flip over the burgers and cook for another 4 minutes for medium rare. Cook longer for well done.
Top the burgers with cheese on the last minute of cooking and cover the grill to melt the cheese.
Heat a grill pan over high heat. Cook the burgers as directed above. Top the burgers with cheese on the last minute of cooking and cover the grill pan with aluminum foil to melt the cheese.
Heat about 1 tablespoon of oil over high heat. Place the burgers on the grill and cook for about 3-4 minutes or until golden brown and lightly charred on the first side. With a spatula flip over the burgers and cook for another 4 minutes for medium rare. Cook longer for well done.
Top the burgers with cheese on the last minute of cooking. Tent some aluminum foil over the top to melt the cheese.
Lightly toast the burger buns. Place lettuce on the bottom of the bun. Top with the burger and cheese. Top with the Cajun Saute. Serve!