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Zesty Cajun Burgers Recipe

Zesty Cajun Burgers Recipe

Experimentation is what makes cooking fun and exciting. I'm especially proud of the original recipe for these burgers.—Ron Treadaway, Acworth, Georgia
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings

Ingredients

  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 6 green onions, thinly sliced
  • 6 garlic cloves, minced
  • 1 egg
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dry bread crumbs
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon cream cheese, softened
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon hot pepper sauce
  • 2 pounds ground beef
  • 8 hamburger buns, split

Directions

  • 1. In a large bowl, combine the first 16 ingredients. Crumble beef over mixture and mix well. Shape into eight patties.
  • 2. Grill over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns. Yield: 8 servings.

Nutritional Facts

1 serving (1 each) equals 389 calories, 18 g fat (7 g saturated fat), 104 mg cholesterol, 597 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein.

Reviews for Zesty Cajun Burgers

Sort By :
MY REVIEW
Reviewed Jul. 28, 2012

"Loved this burger! Very flavorful!"

MY REVIEW
Reviewed Sep. 16, 2011

"We skipped the peppers because my family doesn't really like peppers, but we made the rest of the recipe "as is" and my whole family loved them, even my 9 year old daughter's friend who was sleeping over that night!"

MY REVIEW
Reviewed Oct. 29, 2010

"Didn't care for this recipe. My husband said it was okay, but too many peppers and onions, couldn't really taste the beef. I think it would make a better meatloaf than burger."

MY REVIEW
Reviewed Sep. 2, 2010

"It's easy to cut the recipe in half. Just use half of all ingredients except the egg..or you could use 1/8 cup of egg substitute."

MY REVIEW
Reviewed Aug. 20, 2010

"How would you cut this recipe in half?"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.