Louisiana Creole butter burgers
By
Irisa Raina 9
@Irisa
1
I’ve been working on this recipe for a while now, tweaking it here and there but something was lacking. Then it hit me, you bloom dry spices before adding them to recipes so I tried making them this way with the addition of butter “ butter makes everything taste better” ha ha ha.
And that did it, you can make these into patties and freeze them too!
I had planned to put the burgers on baby today, but Mother Nature had other ideas.
And I always judge a new recipe by what my husband says, and he said and I quote “restaurant quality”…..so I hope if you try this burger you’ll enjoy it too!
And that did it, you can make these into patties and freeze them too!
I had planned to put the burgers on baby today, but Mother Nature had other ideas.
And I always judge a new recipe by what my husband says, and he said and I quote “restaurant quality”…..so I hope if you try this burger you’ll enjoy it too!
Ingredients
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·1 pound of ground round { i like 85/15 }
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·½ pound ground pork { fresh ground }
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·5 tablespoon salted butter { melted } trust me on this one
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·2 tablespoon creole seasoning
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·1 small jalapeño { minced fine } seeds and veins removed if you like less heat
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·1 teaspoon turbinado sugar
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·1 tablespoon coarse kosher salt
How to Make Louisiana Creole butter burgers
- Keep the round and pork cold till you are ready to mix the patties.
- In a small sauce pan melt the butter; add the Creole seasonings, Turbinado sugar, salt and jalapeño pepper and sauté on a really low heat till the peppers are soft. I sautéed this mixture for about 12 minutes, stirring occasionally. Oh I wish you could smell this butter….OMG! Oh and don’t forget to scrape any of the seasonings that might have sank to the bottom of the pan when putting it in a container.
- Let this mixture cool completely { I put it in the fridge till it solidifies } then pull both meats out of the refrigerator and mix them thoroughly { I pull the butter mixture out about 30 to 60 minutes before I need it depending on how warm your kitchen is, } you don’t want it melted but in a room temperature state, then mix in the seasoned butter.
- Mix this completely and divide the meat into 6 equal patties. How many patties you’ll end up with depends on how big or small you make them.
- Put the patties back into the refrigerator for at least one hour to firm up the butter seasonings’.
- Get your griddle hot and cook them 2 &1/2 to 3 minutes per side { depending on how you like your burgers cooked } don’t overcook them because the beef is lean and could become dry, and top them with the usual suspects….sharp or extra sharp cheese, beautifully red ripe tomatoes, thick slices of sweet onions, crisp lettuce, etc!
- AND DON’T FORGET TO TOAST THEM BUNS….it’s those little touch’s that can make a dish pop!
