Cajun recipes
Cajun burgers with candied jalapeños
Browned, seasoned beef patties meet creamy mayo-Dijon sauce and glossy candied jalapeños in 4 grill-or-skillet burgers.
Acadian Kitchens
Cajun burgers with candied jalapeños
- Makes
- 4 burgers
- Cooking method
- Grill or skillet
- Cook to
- 160°F in every patty
Grill or skillet, then finish at the table
Choose a grill or skillet for the patties, then set out the jalapeños so everyone can choose the heat. Mix the sauce before cooking and keep it chilled until you’re ready to build the burgers.
Ingredients
- 1 pound ground beef
- 1 teaspoon Ragin' Cajun y'ALL Purpose Seasoning
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 4 burger buns
- 4 slices cheddar or pepper jack cheese, optional
- 1/3 cup drained Ragin' Cajun Candied Jalapeño Slices
- Lettuce, sliced tomato, or thinly sliced red onion, optional
- Neutral cooking oil for the skillet, if needed
Brown the patties, then build
- Mix the sauce. Combine the mayonnaise and Dijon, then refrigerate until serving.
- Shape and season. Divide the beef into four portions and form approximately 3/4-inch patties with a center indentation. Season both sides with y'ALL Purpose.
- Heat the cooking surface. Bring a clean grill or heavy skillet to medium-high heat. Use neutral oil in the skillet only if needed.
- Wait for the crust. Cook the first side until the underside is browned, has formed a crust, and releases cleanly from the grill or skillet. Turn the patties.
- Finish to 160°F. After turning, continue cooking and begin checking the center temperature. When the patties are nearly at 160°F, add the cheese if using and let it soften as the patties finish. Continue cooking until the center of every patty reaches 160°F. For a thin patty, insert the thermometer from the side so the sensing area reaches the center. Toast buns if desired.
- Build the burgers. Layer the sauce, cooked patty, candied jalapeño slices, and optional vegetables on each bun. Serve promptly.
Add a cookout side
Serve the burgers with Cajun corn on the cob for a buttery vegetable side or Cajun fries with dipping sauce for a crisp companion. Use the Cajun grilling and tailgating guide to add chili or plan the full spread.
Chill and reheat cooked patties
Refrigerate cooked patties within 2 hours, or within 1 hour when the air temperature is above 90°F. Use within 3 to 4 days and reheat to 165°F.
Prep ahead and choose the heat
What can I prepare before the tailgate?
Earlier the same day, shape and season the patties, mix the sauce, and prepare the drained jalapeños and optional vegetable toppings. Pack the raw patties in a secure, leakproof container in an ice-packed cooler at 40°F or below. Keep them separate from the sauce, vegetables, buns, and other ready-to-eat foods. Keep the sauce and toppings chilled at 40°F or below until serving.
How can I make the burgers milder?
Use fewer candied jalapeño slices, add the optional vegetables or cheese, and set extra slices on the table for people who want more heat.
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