A few years back (in my pre-Primal/Paleo life), while passing through New Orleans traveling from Texas to Georgia, I stopped and grabbed what was at the time one of the most outrageously good burgers I’ve ever eaten in my life.
It was a crafty mixture of fresh ground chuck (20% fat for the best flavor), andouille sausage diced very small, with a splash of hot sauce and finely chopped toasted pecans thrown in for good measure. Tangy blue cheese was melted over the top, and among typical burger fixin’s were also the Southern staple pickled okra and slow-caramelized onions, with a spicy Cajun-inspired mayo to boot.
We’re long past the days of tasteless, chewy, toxic burger buns getting in the way of some serious burger enjoyment (bunless all the way!), and now and then we’ll mix these together and grill up a batch for bunless burger party Cajun style.
At bare minimum pick up some fresh ground chuck for these, and consider grinding (or having your butcher grind) up a mixture of 40% chuck, 40% brisket, and 20% short rib for the best burger you’ve ever imagined.
Burgers
3 lb ground chuck (20% fat), or a mix of chuck, brisket, and short rib
1 lb andouille sausage, cut into very small (< 1/4”) pieces
1/2 cup (generous) finely chopped, toasted pecans
1-2 tbsp hot sauce, Crystal preferred for authenticity
2 tsp good salt
1-2 tsp fresh ground black pepperCajun Slather (Mayo)
1 cup homemade avocado oil mayonnaise
1 tbsp fresh lemon juice
2-3 tsp. of your favorite Cajun/Creole seasoning mix (caution, they’re salty)
Optional: 1-2 tsp of Crystal hot sauce, or SrirachaEssential Fixin’s
Crumbled blue cheese
Pickled okra pods, 16 or so, split lengthwise
Caramelized onions
Firm sliced tomatoes
Lettuce
Anything else your heart desires
Gently mix the burger ingredients together by hand, and then, using a very soft hand, shape into 8 8-ounce patties. Chill on a baking sheet in the fridge for an hour at least.
Stir up the cajun slather (mayo) and let rest in the fridge.
Fire the grill, and grill these bad boys over a medium hot fire for roughly 4-5 minutes, then turn, throw on the cheese, and grill another 3 or so.
Build your bunless burger masterpiece and go to it; try these with the pickled okra too – the crisp burst of vinegary goodness is a great fit.
Enjoy.
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