May is National Burger Month and I was invited to participate in the Girl Carnivore’s Annual #BurgerMonth. I started following www.girlcarnivore.com a
few years ago hoping to discover new ways to help me grow as a chef and BBQ pit master. What I found was not only great recipes, ideas and increased knowledge but I also found a new friend in Kita Roberts. Kita has been an influencer and supporter of my dream and passion that I call food. Thank you, Kita for creating this event so that many food people like myself can have an additional outlet to display our creations.
#BurgerMonth was created so that bloggers, chefs, home cooks or anyone with a passion for a good ole burger could share their creation with others. Thanks to a variety of sponsors there are giveaways of some really cool stuff. Check out the list of sponsors and what they are giving away at the bottom of the page.
I grew up in Southeast Texas about 30 miles from Louisiana. I was able to experience Cajun food and culture during my early culinary growth. Cajun cuisine is what could be called a rustic cuisine using locally available ingredients and a focus on simple preparation. Seafood and wild game like alligator, crawfish and turtle are used. Onions, peppers and celery, known as The Cajun Trinity, are used as well.
Two of my favorite Cajun creations are boudin and andouille. Cajun Boudin (or Boudain) is made with rice, usually pork or crawfish, and spices stuffed into pork casing. Andouille is a pork sausage that has been “double smoked”. Smoked pork, usually shoulder or “butt”, is combined with onions, peppers, garlic, wine and seasonings and stuffed into pork casing. Once it is stuffed it is smoked again using pecan wood.
I wanted my contribution to #BurgerMonth18 to be something that was not your typical burger. I wanted to give a classic bacon cheeseburger a Cajun twist. I decided to make a Boudin & Andouille Burger.
The process for making this burger is easy even for a beginner cook. I guess the hardest part for me was finding the main ingredient, Boudin. While if you live in southeast Texas or southwest Louisiana boudin is available at every market and even available at most convenience stores. I live in South Carolina now so a trip down to the local grocery store is not going to result in me taking home the delicious substance for my creation. Luckily, I have a local seafood market that carries it.
We hope that you find this burger as enjoyable as we did and thank you so much for trying it and being a part of #BurgerMonth18.
- 1 lb Cajun Boudin
- 3 ea Eggs well beaten
- 2 cups ground crispy rice cereal
- 2 tbs Cajun Seasoning
- 1 cup all purpose flour
- ¼ cup Canola/Vegetable oil
- ¼ lb Cabot® Pepper Jack cheese sliced
- ½ lb Andouille
- ¼ cup HORNS BBQ Smoky Remoulade sauce (recipe below)
- 5 oz Baby spinach
- 1 ea Beefsteak tomato
- 1 ea Red onion
- 4 ea Brioche Buns
- Turn oven on to warm
- Place the boudin from the casing and put in a mixing bowl
- Mix in eggs and rice cereal
- Form into 4 patties
- Mix Cajun seasoning and flour
- Pour oil into skillet set to medium high heat
- Slice the Andouille on the bias and grill
- Pan fry the patties until golden brown
- Place the sliced cheese on top of the cooked patties and place in the warm oven
- Lightly butter the brioche bun and grill or toast
- Saute the onions and baby spinach
- Slice the tomatoes
- Assemble the burgers with in the following order
- Bottom bun
- remoulade sauce
- cheese covered boudin patty
- Sliced grilled Andouille
- remoulade sauce
- top bun
We will need to take the boudin out of the casing and put it in a bowl. It will be very crumbly, so we need to have a binder. I used egg and are you ready for this? Crushed rice krispies. Why not? After mixing thoroughly we form into patties and drench in a seasoned flour. There is no need to season the patties because of all the wonderful flavor that is already there. Next cover the bottom of your skillet with vegetable oil and pan fry your patties until a there are a golden brown color.
We topped the patties with Pepper Jack from Cabot Cheese https://www.cabotcheese.coop/
and placed them in the oven at 170 degrees. We sliced the Andouille on the bias and grilled them in our new grill pan from Anolon Cookware http://www.anolon.com
While the Andouille is grilling we make our HORNS BBQ Smoky Remoulade sauce (recipe on a seperate post). To help with the smokiness we use Smoky Ketchup from Red Duck http://www.redduckfoods.com/
Build the burger starting with a grilled Brioche bun. Add a spoonful of smoky remoulade sauce then grilled baby spinach, tomato and grille red onion. Take the boudin patty out of the oven and place on top of the veggies and put 2 or 3 slices of the andouille on that. Top with more remoulade. Top bun and enjoy.
Thanks go out to the sponsors of #BurgerMonth18. Please check them out and be sure to enter to win the fabulous giveaways.