Sutter Home Burger Contest
Here's a burger I made for Sutter Home's Build a Better Burger contest. It's a Cajun-inspired burger I call the Rougarou. Link to pics at the bottom.
Ingredients: • 6 burger patties • 6 kaiser buns • 6 slices smoked gouda • 2 smoked andouille sausages • 3 tbs. butter • Fried shrimp • Caramelized onions & peppers • Fresh arugula
Directions: Burger Patties- • 2 lbs. ground chuck, locally sourced & grass fed • 2 tsp. sea salt • 2 tsp. fresh cracked black pepper • 1 tsp. onion powder • 1 tsp. garlic power • 1 egg • ¼ cup panko bread crumbs 1. Place the ground beef into a bowl. Add seasoning and bread crumbs. Make a well in the center, add the egg, and mix well. 2. Separate the meat into 6 equal parts. Use a medium-sized ramekin to shape the patties. Place the patties on a baking sheet, cover with plastic wrap, and let chill in the fridge.
3. Grill the patties over medium-high heat on the grill until desired cook. Medium cook is suggested.
Cajun BBQ Sauce- • 2 cups ketchup • 1 cup water • ½ cup apple cider vinegar • 5 tbs. brown sugar • 1 tsp. garlic powder • 1 tsp. onion powder • 1 tsp. smoked paprika • 1 tsp. cayenne pepper • 1 tsp. dried basil • 2 tsp. hot sauce 1. Place all the ingredients in a medium saucepan. Heat on medium heat until boiling. 2. Return heat to low, simmering for an hour, stirring frequently.
3. When cooled, place the BBQ sauce in a container. Place in a fridge to use to at a later time.
Fried Shrimp- • 20 shrimp • 1 cup flour • 1 cup panko bread crumbs • 2 eggs • Vegetable Oil for frying 1. Wash and peel the shrimp. Pat dry with a paper towel. Place the flour in one pan, the bread crumbs in another, and beat the eggs in a bowl. 2. Prepare the shrimp by rolling in the flour, then the egg wash, and then the breadcrumbs. 3. Heat about ½ inch of oil in a skillet to 350 degrees. 4. Fry the shrimp 2-3 minutes on each side and place on a paper towel on top of a plate.
Caramelized Onions & Peppers- • 1 large white onion • 2 sweet bell peppers • 1 tsp. sea salt • 1 tbs. brown sugar • 1 tsp. olive oil 1. Slice the onion and bell peppers, removing the seeds. 2. Heat olive oil in pan on medium-high heat. 3. Cook the onions and peppers uncovered for 10 minutes. 4. Add salt and sugar, stirring well. Reduce the heat to medium-low and cook for another 30 minutes. Cover and stir every few minutes to make sure the onions and peppers don’t stick to the pan.
Rougarou Burger- 1. Make the patties and heat the grill to a medium-high heat. Make sure the grill is cleaned before cooking. 2. Make the caramelized onion on a separate burner. You can also make the fried shrimp and keep them warm in the oven beforehand. 3. Place the patties on the grill, cooking 5-10 minutes on each side until desired heat is achieved. When your patties are almost done, place the smoked gouda on them. 4. While the burgers are cooking, place the andouille on a rack above the heat, cooking indirectly and turning to make sure all sides are cooked. Cut the andouille into small slices. 5. Baste both the inside and outside of the Kaiser buns. Toast them on the grill, cooking for roughly a minute on both sides. 6. Assemble the burger. Place the patty on the bun, followed by fried shrimp, andouille, and caramelized onions and peppers. Spread the Cajun BBQ sauce on the bottom of the top bun and garnish with a few pieces of fresh arugula. Serve with Cajun-seasoned fries.
Submitted July 31, 2017 at 10:08AM by bigsteve634