With both the Super Bowl and Mardi Gras around the corner, how about putting some cajun spice into your life? As you know, I love to come up with different combinations of flavours for burgers and this recipe is an absolute keeper. Remember I shared my home-made recipe for Cajun Seasoning in my last post? Well, this burger uses that spice mix both in the beef patties and in the mayo. I added some cooked onions and green peppers instead of the usual raw salad bits and I used home-made brioche buns because I love home-made bread. If you like cajun flavours, you will absolutely love these burgers and you should add them to your Super Bowl spread! Serve them with hot fries and enjoy! Also, make sure to check out my Super Bowl board on Pinterest for more delicious ideas!
Cajun Burgers - put some cajun spice into your life!
- ½ cup Mayo
- 1 tsp cajun seasoning
- 50 ml – 3 tbsp milk warm
- 7 gms – 1 tbsp active dry yeast
- 2 ½ tbsp sugar
- 2 eggs 1 for the dough and 1 for brushing the buns’ tops
- 420 gms – 3 cups flour
- 1 ½ tsp salt
- 35 gms – 2 ½ tbsp butter softened
- 240 ml – 1 cup of water lukewarm
- sesame seeds optional
- ½ tbsp butter
- ½ cup onion sliced
- 1 garlic clove chopped
- 1 green pepper sliced
- Salt to taste
- 500 gms – 1.1 lbs beef mince
- ¾ tbsp cajun seasoning
- 1 tsp Worcestershire sauce
- Salt to taste
- Beef Patties
- Cajun Mayo
- Pepperjack or your choice of cheese sliced
- Butter to cook patties
Mix together the water, milk, yeast and sugar. Keep aside until it becomes frothy.
In the meantime, beat one of the eggs.
In the bowl of an electric mixer fitted with the paddle attachment, put flour, salt and butter and mix for 2 minutes.
Now add the yeast mixture and the beaten egg and knead until you get an elastic and smooth dough. It will take about 10 minutes. The dough will be a bit sticky, but the more flour you add, the tougher the buns will get.
Shape the dough into a ball, spray it with some oil and return it to the mixer bowl.
Cover the bowl with cling wrap and let the dough rise until it doubles in volume (at least one hour).
Divide the dough into equal parts and gently roll them 8 balls. Put them on a tray lined with baking paper. Remember to keep them 5 to 7 cm (2 to 3 inches) apart as they will rise some more. Cover them loosely with some cling wrap lightly coated in oil and let the buns rise in a warm place for at least one hour. Beat the remaining egg with one tablespoon of water and use it to brush the top of buns. Sprinkle them with sesame seeds.
Bake the buns in a preheated oven at 200°C – 400°F (with the rack in the center of the oven) for about 15 minutes, or until the tops are golden brown. Turn the tray around halfway through baking to ensure they cook evenly.
When ready, transfer them to a wire rack to cool completely.
Put the butter, garlic and onions in a frying pan and cook until translucent.
Add the sliced green pepper and keep cooking until soft.
Put the mince, Cajun seasoning, Worcestershire sauce and salt in a bowl. Mix all the ingredients very well using your hands.
Cut open the buns and lightly toast them. Keep them aside.
Sauté the beef patties in a pan with butter and cook them until done the way you like. Then add the cheese slices. Remove the burgers, cover them loosely with some aluminium foil to keep them warm.
To assemble your burgers, spread some Cajun Mayo on both halves of the toasted buns. Put the burger with the cheese on one half of the bun. Top with the cooked vegetables.
Serve immediately with some chips/fries.
The above ingredients for the buns will make 8 buns. You can easily freeze the extra buns by putting them into a Ziploc bag and have them ready for more burgers!
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