Recipes

Bobby Flay’s Cajun Burger

 

February 21st, 2012

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NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 4 Rémoulade Sauce

  • 1/2 cup mayonnaise
  • 1 heaping tablespoon Dijon mustard
  • 1 heaping tablespoon whole-grain mustard
  • 1/2 teaspoon Frank’s RedHot sauce
  • 5 cornichons, finely diced
  • 2 scallions, white and pale-green parts only, finely chopped
  • Parsley
  • Kosher salt and freshly ground black pepper

Blackened Burger

  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds ground chuck
  • 3 tablespoons canola oil
  • 4 slices (1/4-inch-thick) pepper Jack cheese
  • 4 slices (1/4-inch-thick) tasso ham
  • 4 buns, split and lightly toasted
  • Frank’s RedHot sauce

DIRECTIONS:

To make the rémoulade sauce:

  • Whisk together the mayonnaise, both mustards, hot sauce, cornichons, scallions, and parsley in a small bowl.
  • Season with salt and pepper.  Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

To make the burgers:

  • Stir together the paprika, thyme, garlic powder, onion powder, cayenne, 2 teaspoons of kosher salt, and 2 teaspoons of black pepper in a small bowl.
  • Form the meat into 4 patties.  Season both sides of each patty with salt and pepper.
  • Season one side of each patty with the spice mixture, making sure to rub the spices into the meat.
  • In a cast-iron skillet or griddle pan, heat 2 tablespoons of oil over high heat until smoking.
  • Place the burgers in the pan and cook until slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices.)
  • Turn the burgers over, reduce the heat to medium, and cook to the desired doneness, about 5 minutes longer for medium-rare.  During the last minute of cooking, add 1 slice of cheese to the top of each patty.
  • Cover the pan or tent it with foil and cook until the cheese is completely melted.  While the burgers are cooking, in a large skillet, heat the remaining 1 tablespoon of oil over medium-high heat until it begins to shimmer.
  • Add the ham and cook until crisp on both sides, about 20 seconds per side.  Remove it to a plate lined with paper towels.
  • Spread some of the rémoulade sauce on the top and bottom of each bun.  Transfer the burgers to the bottom buns, and top them with a slice of ham and a drizzle of hot sauce.
  • Place the bun tops on top and serve immediately.
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