Bobby Flay’s Cajun Burger

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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