Sunday, March 1, 2015

Cajun Boudain Burgers

Grilled Cajun Boudain Burgers
Smothered with Smoked Applewood Cheddar

Cajun Boudain Burger
Served with Grilled Potatoes with Cajun Dressing


If you're in the concession and food truck business you are always looking to separate yourself from the competition.  You need a difference maker.  This Cajun Boudain Burger with Smoked 
Applewood Cheddar certainly does the trick.  

This meaty hamburger is stuffed with a spicy Boudain that's made right here in Southeast Texas. The Boudain (or Boudin) has a perfect seasoned rice dressing that goes wonderfully with the Cajun spices that make up the ground sirloin and pork burgers.  Grilled to medium then melting some flavorful Smoked Applewood Cheddar Cheese and ohhhh man....you have an eye opener!  

The grilled potato wedges with a Cajun dressing drizzled on top is the perfect accompaniment.  Whether you try this on your next festival or fair, or you throw it on your backyard grill, think of me when you get everyone's thumbs up! 


Cajun Boudain Burgers

1 lb ground sirloin
1 lb ground pork
1 Boudain link - seared on both sides in a skillet
1/4 cup Chili powder
1/4 Paprika
1/4 Wocerstershire Sauce
1 tbl spn Onion powder
1 tbl spn Garlic powder
1 tbl spn Cayenne Pepper
Dash of Tabasco or your favorite hot sauce

2 Cups grated Smoked Applewood Cheddar Cheese










Mix all ingredients very well and shape into rounds about 2/3 the size of a baseball.  Flatten into patties.  You want these to be a little thin.  Your going to use two patties for one burger

Slice the Boudain into about 1/2 in slices.  Place two slices on to one of the patties in the center.  Cover the patty with another patty and press and crimp the ends.  Pick the patty up and form into a nice round patty and work the edges well to get a nice seal.  You want it to look like one large, fat hamburger patty.

Set aside and repeat until you use all of the patties and the boudain.  You should get 4 to 6 complete Boudain Burger patties.


Grilled Cajun Boudain Burgers
You'll want to use the direct and indirect grilling method on a grill with a lid.  









Place the Boudain Burgers directly over the flame and let cook for about 2 or three minutes then carefully flip.  The flame and the hot part of the grill should sear the meat and fuse it together better.  Cook on the side for about 2 or 3 minutes.  

Move the burgers to the cold side of the grill and cover or close the lid and cook until they are medium rare to medium.  Or until they are cooked the way that you like them.

Before you pull them from the grill, add the grated Smoked Applewood Cheddar and let it melt.

Home Made BBQ Sauce (Optional)

In a skillet, bring everything below to a slow boil and let simmer for about 15 minutes.  Then pour over the Boudain Burgers (OMG).

1 cup Ketchup
1/2 cup Cajun Mustard
1 tbl spn Apple Cider Vinegar
1 tbl spn Honey
1 tbl spn Chili Powder
1 tbl spn Paprika
1 tbl spn Worcestershire
1 tsp Liquid Smoke - If you have it.
1 tsp Cayenne pepper










Grilled Potato Wedges with Cajun Dressing

5 or 6 Golden Potatoes cut into wedges Par-Boiled

Place the potato wedges on the grill grates over the hot coals.  Let cook for 2 or 3 minutes and flip.  If it flares up, move to a cooler part of the grill and close the lid.  Use a grill basket for smaller potatoes or if needed.
Remove from the grill once they are completely cooked and sprinkle with salt, pepper, and Paprika.
Top with some Smoked Applewood Cheddar and drizzle the Cajun Dressing Aioli over the top of the cheese.

Cajun Dressing - Cajun Aioli

1/4 Mayonnaise 
1 tbl spn Ketchup
1 tbl spn Worcestershire Sauce
1 tbl spn Cajun Mustard
1 tbl spn Chili Powder
1 tbl spn Garlic Powder
1 tsp Cayenne
Salt to taste (a dash)
1/2 cup Canola Oil

Mix everything but the Canola very well.  Taste to make sure you have enough salt.  
Wisk in the canola oil.  Transfer to a warm skillet and continue stirring until it is close to a simmer then remove from the heat.  We're just trying to get it between warm and hot.

Pour the hot Cajun Dressing / Cajun Aioli over the cheddar topped potatoes.