LOOZIANNA CAJUN "TURTLE-BURGERS"
A R Caswell
If you can't cook or can't make these yourself, ask someone who can and beg!
These are cute when served on a plate of dirty rice and surrounded by a bed of leafy greens or lettuce.
This is also a fun project to get kids into the kitchen. Prepping and eating!
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- 2 lb
- ground beef, ***do not use lean
- 1 lb
- thin sliced bacon, uncooked
- 2-6 tsp
- tony chachere's original creole seasoning
- 4 slice
- sharp cheddar cheese slices
- 2 pkg
- hot dogs/wieners
- 1 box
- wooden toothpicks
Season 2 pounds of ground beef with Tony Chachere's Creole Seasoning. You could also use the lower salt or salt free versions. The spice is what is needed.
About 1-3 teaspoons per pound, but adjust according to your family's taste and salt requirements or restrictions.
Use the wooden toothpicks to hold the head, legs, and tail in place.
Place flat on platter and chill in refrigerator for at least 30 minutes.
Use toothpicks to hold the strips of bacon if needed. The wood toothpicks should hold the head, legs, and tail in place.
*It's better if you place them on a rack, so that the excess grease drains off while the turtle-burgers bake.
It also makes the turtle shells crunchy.
I'm talkin' bout good, yeah!!!