Spicy Cajun Burgers
Loaded with Cajun flavor and topped with a remoulade sauce, these Spicy Cajun Burgers are sure to be a hit at your next backyard picnic!
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Every summer, my wife’s family gets together in northern Maryland for “crab weekend.” It’s essentially a huge summer picnic with all of the extended family, and there are usually well over 25-30 people there for the day. But the crabs are the real highlight of the trip. Well, they are the real highlight for everyone but me. I don’t dislike crabs, but I also don’t go crazy over them either. If you want to see a real fireworks display, then just tell my wife’s family that there aren’t any crabs left. The store lost the crab order last year, and you would’ve thought the world was about to come to an end.
So while the rest of the family is fighting over crabs, I usually man the grill. It’s hard to beat some delicious hotdogs and hamburgers when it comes to summer picnics! But this year was different. In addition to all of the crabs, we managed to pick up some crawfish as well. I haven’t had crawfish in years!
I became addicted to crawfish boils when I lived in south Louisiana. Crawfish boils meant instant parties. But it’s been years since I lived down there, and crawfish boils aren’t too popular in upstate New York. Imagine that. (By not popular, I mean that crawfish are pretty much non-existent this far north.) So the fact that we were able to get some crawfish for our summer picnic was pretty much the greatest surprise ever!
Spicy Cajun Burgers
Even though I can’t get crawfish way up here in New York, that doesn’t stop me from eating all sorts of delicious Cajun food. As you guys know, I love to grill. Summer time means grilling time in our house. I recently got a new grill, and I decided the best way to break that bad boy in was with some delicious Cajun-inspired burgers. It’s summertime. Burgers are a requirement! But these aren’t just burgers. They’re burgers amped up with all sorts of Cajun awesomeness.
But the real crown jewel of these Spicy Cajun Burgers is the remoulade sauce on top. Remoulade is a common ingredient in Cajun and Creole cuisine. While it’s usually used on fried catfish (or crawfish) po’ boys, I decided to use it on these burgers. Woah. These burgers were amazing. Let’s just say they were the perfect way to break in the new grill!
So what is this new grill that I keep mentioning? Well, it’s none other than a Char-Broil Commercial Series Grills. Char-Broil has been revolutionizing the grilling world ever since they launched their first charcoal grill back in 1948, and this new gas grill certainly lives up to the Char-Broil name. If you want to check one out for yourself, then swing by your local Lowe’s store.
This grill features the patented TRU-Infrared cooking system (Learn more about Char-Broil’s infrared technology) which delivers heat evenly across the entire cooking surface. What does that mean? It means this grill uses 30% less fuel than a traditional grill. It also means no more hot and cold spots on your grill. I’ve definitely experienced this before. I was grilling several ears of corn at a friend’s house one night. One half of one ear must have been over a hot spot of the grill. Let’s just say that corn was “extra-seasoned” by the time it came off the grill. (Just for the record, burnt corn isn’t very tasty at all.)
The TRU-Infrared™ cooking system also allows you to cook at higher temperatures without any flare-ups. This in turn leads to juicy food and restaurant-quality results…all on your own back porch! (I mean look at the sear marks on those burgers!) And thanks to the innovative design, you can add wood chips directly on top of and in between the cooking grates. I don’t know about you, but I’m a huge fan of using wood chips when I’m grilling. They’re an easy way to bring tons of flavor to whatever you are grilling!
In addition to the TRU-Infrared cooking system, this Char-Broil Commercial Series™ Grill also includes a number of other perks to make back porch grilling easier. There’s a sideburner which is awesome for preparing a complete meal outdoors. Last weekend, we put a pot of water on the sideburner and boiled some potatoes right there to go alongside our meal. There’s also a gauge on the propane line that lets you know how much propane is left in your tank. If you’ve ever been half-way through grilling only to run out of propane, then you know how valuable a gauge like this is! (Trust me, I’ve been there. Nothing like running out to the store to get more propane while your half-cooked food hangs out on the grill.)
Did you make these Spicy Cajun Burgers at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)! Happy grilling!
Looking for more delicious burger ideas? Check out these other favorites, too:
Grilled Philly Burgers
Hatch Green Chile Burgers
Southern Burger with Fried Pickles
Grilled Aloha Burger
Spicy Cajun Burgers
Loaded with Cajun flavor and topped with a remoulade sauce, these Spicy Cajun Burgers are sure to be a hit at your next backyard picnic!
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Servings: 4 burgers
Calories: 697kcal
Ingredients
For the Cajun seasoning
- 2 tsp paprika
- 2 tsp salt
- 1½ tsp black pepper
- 1½ tsp garlic powder
- 1 tsp onion powder
- ¾ tsp dried thyme
- ¾ tsp dried oregano
- 1 tsp cayenne pepper
For the Remoulade Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 Tbsp Dijon mustard
- 1 Tbsp ketchup
- 1 tsp lemon juice
- 1 tsp hot sauce
- ½ tsp Cajun seasoning
- 2 Tbsp Italian parsley chopped
- 2 Tbsp green onions chopped
- ½ cup celery diced
For the Burgers
- 1 red bell pepper sliced
- ½ white onion sliced
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1 tsp pepper
- 1 pound ground beef
- 1 egg
- ¼ cup green onions both white and green parts, diced
- ½ tsp garlic minced
- 2 tsp Cajun seasoning see recipe above
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 1/4 cup bread crumbs or crumbled saltine crackers
- 4 hamburger buns
- 4 slices pepperjack cheese optional
Instructions
For the Cajun Seasoning
- Mix all ingredients together in a small bowl until well combined. Store any leftovers in an airtight container.
For the Remoulade Sauce
- Place all ingredients in a food processor or mini-chopper. Blend until smooth.
For the Burgers
- Create a pouch using aluminum foil. Place the sliced peppers and onions in pouch and drizzle with oil. Sprinkle with salt and pepper; seal pouch and set aside.
- In a medium bowl, combine the ground beef, egg, green onions, garlic, Cajun seasoning, hot sauce, Worcestershire sauce, and bread crumbs. Mix until well combined.
- Shape mixture into 4 patties. (Tip: Make the patties slightly thinner in the center. This will give the burger a better shape once cooked.)
- Place foil pouch with onions and peppers on grill over medium-high heat. Grill for 5-6 minutes. (Note: Adding the pouch a few minutes before the burgers gives the peppers and onions just enough extra time to be done about the same time as the burgers.)
- Add the burgers over medium-high heat. Grill burgers until cooked, flipping once halfway through.
- Place the buns on the grill for 1-2 minutes (optional).
- Assemble the burgers with pepperjack cheese (optional), onions, peppers and Remoulade Sauce.
Yes, I have been to a crawfish boil – a coworker and friend of mine is from Louisiana and he and his wife host one every year – and Dude, the crawfish and potatoes are fantastic! Though when it comes down to the last couple of servings, things start looking a lot like your wife’s family get-togethers do when all the crabs are gone! And … speaking of fantastic – that Cajun Seasoning mix sounds pretty fantastic too!
Oh – and love the new addition to your deck!
The potatoes (and corn and sausage) are perhaps my favorite part of a crawfish boil! I mean, I love the crawfish…but all the other fixins are equally as good! (And don’t even get in front of Laura when it goes to mushrooms from crawfish boils…haha!) Thanks, Shashi!
I had crawfish once and loved them but I don’t even know where to buy them around here.
Guess we’ll need to have a crawfish boil at some point man.
Just like you, I’m not a huge fan of crabs. I sort of like ’em but I would trade a burger for a crab. Even more so when the burger is Spicy Cajun Burger (the seasoning is dope!)
#WolfpackCrawfishBoil
Yes, we totally need to make that happen! I’m sure there is somewhere in the city that has crawfish…the city has everything! I’ll gladly sit in the corner with my burger and crawfish and let everyone else fight it out over the crabs. Nice to see that I’ll have company…we’ll call it the Wolfpack Corner!
Hi David! You know how I feel about Cajun/Creole food! And remoulade, just give me a spoon! I especially like it as a dipping sauce for Cajun shrimp and Creole oysters! When we lived in MI one of the local dive bars had a crawfish boil each year with beer at half price – I’m not sure which the locals came for (probably the beer)! Even where I live in the hills of TN I can get crawfish in the frozen seafood section at Walmart.
I totally agree with you, Dorothy…I could use this remoulade sauce for just about anything! Veggie dip? Sure! Straight up? You know it! I’ll have to check at Walmart to see if they have crawfish. I’m definitely a fan of the non-frozen kind, but you gotta make adjustments when you don’t live in Louisiana! Sign me up for some crawfish and half-priced beer for this afternoon! 🙂
…You don’t throw fireworks when you eat crabs? Who are you? Mate, crabs are the greatest things ever- Although rarely eaten back home because they cost the price of a small child (or ten).
I forgive you because you like crayfish and you also brought up poboys….and remoulade, I could bathe in that happily. Now please ask your wife that I’ll sub in for you at the next crab gathering!
Yeah, crabs are insanely expensive…even in Maryland where they are known for their crabs. But Laura got her summer fill of crabs while I got my crawfish. (Crawfish were about 1/10 price of crabs…yet another reason they win!) You can sub in for my wife at the next crab boil…although you might have to fight her for a 15-round battle to win. I’ll just sit in the corner with Mike eating burgers and crawfish…haha!
I absolutely love New Orleans style cajun cooking and definitely miss it up here in NY. Thanks so much for this recipe, all the spices and homemade remoulade look great. Also really appreciating the Mardi Gras beads in the background of your pictures — such a great touch!
Yeah, it’s hard to find good Cajun cooking this far from Louisiana, Felicia…but that’s why we just have to get into the kitchen and do it ourselves! (I also have 8 bags of Mardi Gras beads in my basement…my wife keeps wanting me to get rid of them. But that’ll never happen. Haha!)
Such a cool grill system! Believe me or not, but we still haven’t got any. Probably next year. Next, it may sound unplausible, but I’m not a huge fan of burgers. I can have one occasionally, but it’s difficult to inspire me. However, I would definitely give a try this bad guy! I love the flavors going on here. Thyme, oregano, paprika, mustard…. Mmm, I’m first in the line. Count me on, David!
Oh man, speaking of burger inspiration, my wife and I were in Vermont at the beginning of the week, and we found a burger truck that had the craziest, wildest burgers on the menu. Even a non-burger fan like you would have been in heaven. (They might have had one with lavender on it…just sayin’.)
Man, this is making me want a grill SO much!! I didn’t think twice about leaving it behind when I moved across the country, but now it’s summer I am missing it!
But until I buy another one, I can just drool over your burgers. This looks SO good!
Oh geez, you have GOT to go out and pick up a grill soon, Cathleen. I agree that it’s a difficult thing to move across the country…but that’s a good excuse to stop by and get a brand new one now. I can’t imagine a summer without a grill…you have some seriously good willpower! 🙂
I wish I had a grill! Love the cajun flavors here!
Go get yourself a brand new grill, Medha! We’ve still got a few months of summer left…you can totally justify it! 🙂
David, you make us very hungry with your tantalizing burger! Love your new grill with all the great functions just like Porsche among the grills 🙂
Hahaha…I love that description, Judit! The Porsche of grills is absolutely right. And a good Cajun burger is the perfect way to break in one of these bad boys! 🙂
Okay, I am not sure what I am more obsessed with, that grill or that burger sauce. I am seriously drooling over that sauce. Saturday night is burger night in our house, so I think these might need to be made. Tweeting and Pinning 🙂
Thanks, Dannii! I had so much fun making these burgers, too. I’m guessing it’s pretty hard to find good Cajun food over there in the UK…so why not make it instead? 🙂
I’ve yet to have a crawfish boil myself, but I do look forward to it one day. Might I say I see no snow in your backyard, there is green everywhere and that beauty of a BBQ grill is awesome! These Cajun burgers are a fantastic memory for breaking in the new grill, too.
LOVE the Remoulade Sauce to top it all off. Well done Dave, have a great grilling weekend!
Crawfish boils are a bunch of fun, Kevin! I have a good spice mix for the boil if you ever need it. It’s kinda hard to find the premixed crawfish boil packets up here in New York…and I’m guessing it’s about the same in California. You are right…there is no snow in my backyard right now! It just finished melting last week…haha. I kid. I think it was 2 weeks ago. 🙂
This whole burger creation looks so amazing! The sauce looks creamy and divine. The Cajun seasoning looks incredibly flavorful and delicious. The burgers look very moist. Great recipe, David! Thanks for sharing! 😀
Thank you so much, Kennedy! I’m pretty sure that sauce would be excellent in so many other ways, too…I’m thinking as a french fry dipping sauce or with fried chicken tenders! 🙂