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Cajun Tomato Chutney & Cheddar Burger

The Cajun Tomato Chutney & Cheddar Burger reflects the "melting pot" heritage that is America. South Louisiana is no exception, being one of the oldest settlements in America, and having had several countries- France, Spain and US controlling and influencing the area. Also, South Louisiana holds descendants from Africa, China, Italy, Greece, Germany and Ireland to name a few.

This burger incorporates spices common to many cuisines; some for heat, others, for adding layers of flavor.

In addition, South Louisiana is known for its Creole Tomato, vine ripe, "meaty" in texture and delivered fresh to market throughout the summer. In South Louisiana, we celebrate the Creole Tomato with local festivals, namely the French Quarter festival in June, signaling the start of summer.

The burger, a traditional outdoor summer fun food, together with fresh tomatoes is the quintessential family food to be enjoyed in the backyard, hawking back to childhood experiences while forging future memories in family and friends.



1/4 cup olive oil

3 tablspoons chopped fresh cilantro

2 tablespoon chopped fresh basil

1 teaspoon of Indian Spice Blend (Arora Creations Brand made for punjabi chick peas). It is comprised of: Roasted Cumin-ground, Amchur Powder (Mango), Roasted Coriander-ground, Sea Salt, Ground Mustard Seed, Black Pepper, Cinnamon, Cardamom, and Cloves in that oder.

1/4 teaspoon Crushed Red Pepper Flakes

Burger & Vegetables- makes 6:

2 1/4 pounds of ground beef (15% fat). I like to grind my own (Chuck Roast) with a Kitchen Aid Mixer.

3 Large Yellow Onions, cut crosswise into 3/8 to 1/4-inch thick rounds

3 Large Ripe Red Tomatoes (Creole) cored & cut crosswise in 3/8 to 1/4-inch thick rounds leaving a small "donut hole" center. The hole will help hold the onions on the burger.

6 Lettuce leaves (heart of romain)

6 Thick slices sharp cheddar cheese

1/4 cup of Mayonnaise

1 Tablespoon of salt

1 Long loaf French Bread


Do Ahead:

Combine Chutney ingredients; add thick slices of cored tomatoes and the thick slices of yellow onions. Coat, Cover & Chill 1 hour.

Form Burgers in six equal oval-shaped portions (1/3 pound ea). French bread is longer than wide. Cover & chill.

Prepare Barbecue (medium-high heat)

Spray Grill Rack with nonstick spray while cold

In Grill Pan (open-hole style), place sliced onion on heat. Cook until grill marks appear, 5 minutes. Turn over & cook until tender, 3-5 minutes. Reduce heat and move onions to cooler part of grill. Close grill cover & cook until onions are tender, about 10 minutes. Transfer to medium bowl & keep warm. Toss with remaining chutney sauce after placing tomatoes on grill.

Place Tomato slices direct onto nonstick grill. Cook until grill marks appear, 2-3 minutes. Turn Tomatoes over for another 2 minutes, but not to tender doneness.

Place Grilled Tomato Slices over reserved grilled onions. Lightly spoon, not stir, chutney over Tomato Slices. Keep warm.

Place (and salt) Burgers on Grill. Close cover. Cook 3 minutes for grill marks and juices rise to surface. Turn Burgers; cook another 3 minutes for medium-rare. Top with cheese. Close cover and cook until cheese melts. Transfer to warm platter and cover.

Slice French Bread lengthwise and then cut individual portions on a slight bias, roughly 6-inch length portions, or slightly lager than Burgers. Cook until Grill marks, about 3 minutes.

Place French Bread Bottoms on Plates: spread with mayonnaise. Set lettuce next on bread bottoms, followed by Meat, Tomatoes, onions, and bread tops.