Cajun Burgers

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I am always looking for something to jazz up an ordinary dinner like grilled hamburgers. This recipe was simple, but definitely not ordinary. The key ingredient here is the special sauce. The kids and I recently had lunch at Cane's Chicken Fingers, and if you've ever eaten at Cane's, you know the sauce is key to the taste of those delicious chicken fingers. It has a little bit of a Cajun flair, and after doing a little research I found the reason is they originated in Louisiana.

I found many recipes for the sauce online, but most were missing something very important. I think without the Tony Chachere's creole seasoning it wouldn't be the same. My kids said mine was even better than Cane's. That's mighty sweet of them.

You can top this burger with anything you like -- lettuce, tomato, red onion, pickles, but make sure you don't skip the sauce.

Cajun Burgers
serves 6

2 pounds ground beef/round
1 teaspoon Worcestershire sauce
1 t. onion powder
1 to 2 t. Creole seasoning salt (depending on how spicy you like your burger)
1/2 t. ground pepper

6 slices sharp cheddar cheese
hamburger buns
sliced tomato
lettuce leaves
onion slices
hamburger pickles

"Cane's" Sauce
1/2 c. mayonnaise
1/4 c. ketchup
1/4 t. garlic powder
1/2 t. Worcestershire sauce
1/2 t. Tony Chachere seasoning
dash Tabasco
pinch black pepper

Mix sauce ingredients thoroughly. Taste and adjust seasoning if necessary. Chill until ready to serve.

Mix ground beef with seasonings and combine thoroughly with your hands. Form into six large patties. Grill until desired doneness. Turn off grill and top with a slice of cheese. Cover and let cheese melt. Remove from grill.
Place burger on a bun and top with special sauce, and onions, pickles, tomato and lettuce -- whatever you like. You could even throw some pickled peppers on there.



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