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Cajun Fire and Spice Burgers

Imagine a Subtle Beef and Venison Levee Buster of Taste topped with tomato and Louisiana's own spicy Mayonnaise. The addition of venison to the beef is a tribute to all of Louisiana's fine hunters as Louisiana is truly a "Sportsman's Paradise." The boudin blanc sausage (pork and rice) that originates from frugality (the rice was meant to stretch the pork)is added to show my appreciation for the indomitable spirit of the Louisiana people especially in the wake of Hurricanes Katrina and Rita. Indeed, this simply prepared burger confirms that like all things Louisiana, less is definitely more where good ingredients override the need for complicated culinary procedures. Enjoy.


Olive oil spray for grill rack
1 shallot (diced)
½ medium-sized yellow onion (diced)
1 TBS olive oil
18 ounces ground beef chuck
6 ounces ground venison
2/3 link boudin blanc sausage (meat squeezed out from casing and casing discarded)
1 tsp garlic powder
1 tsp black pepper
1 tsp Creole Seasoning
1 tsp Steak Seasoning
2 TBS Grey Poupon Deli Mustard with Horseradish
1 large egg , lightly beaten
5 Seeded Spelt Crackers (ground into bread crumbs in coffee grinder)
6 1 ounce slices of Pepper Jack Cheese
6 white flour hamburger buns 
6 ¼ inch slices ripe tomato
Spicy Mayo to top


Note: The burgers in this recipe were cooked over a hardwood lump charcoal fire in a Green Egg Barbeque pit at 400 degrees with the cover closed. The cover was opened when the burgers needed flipping. Alternately these burgers were also cooked over Kingsford brand charcoal briquettes. The briquettes were allowed to create a medium hot fire, meaning that the coal was red with gray edges. The same method of closing the barbeque pit was utilized. After grill rack is sprayed with olive oil and fire is prepared, sauté chopped onion and shallot with olive oil in a barbeque-safe non-stick pan until caramelized. Remove pan from heat and let vegetables cool. Place the beef, venison, boudin blanc, garlic powder, black pepper, Creole Seasoning, steak seasoning, mustard into a bowl. When cooled, add the shallot and onion mixture, the egg and cracker bread crumbs and gently combine. Form the seasoned ground beef/venison meat mixture into 6 burgers approximately ¾ of an inch thick. Grill the burgers over medium charcoal fire; 8 minutes on each side, with grill cover closed. Flip over again, moving each burger into the center of the grill. Top each burger with a slice of the pepper jack cheese. Place open buns around the outer edges of the grill, closing the grill cover for a few moments to allow the cheese to melt and the buns to toast. Place each cooked burger on a bottom portion of the grilled bun and top each with a slice of tomato, a dollop of the Spicy Mayo and the top portion of the grilled bun. Serve immediately.


Although the Cajun Fire and Spice burgers are delicious with the condiments recommended above, I also suggest that partakers dress their burgers to suit their individual taste with any select condiment or combination of the de rigueur catsup, mustard and mayonnaise.