Louisiana Burger

Name: Louisiana Burger
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: American
Ingredients: 2 teaspoons freshly ground black pepper; 2 Tbsps canola oil, plus more for brushing; 1 teaspoons cayenne pepper; 5 cornichons, diced; 1 Tbsp Dijon mustard; 1 teaspoon dried thyme; 1 Tbsp finely chopped flat-leaf parsley; 1 teaspoons garlic powder; 1 green onion, white and pale green part, finely chopped; 680 grams ground chuck; 8 slices thinly sliced tasso ham; 1 teaspoon hot sauce, or more if desired; 2 teaspoons kosher salt; 118 milliliters prepared mayonnaise; 1 teaspoons onion powder; 8 slices paper thin slices pepper jack cheese; 1 red onion, peeled and cut into 1/4-inch thick slices; 4 servings Salt and freshly ground black pepper; 4 buns, split; 1 Tbsp sweet paprika; 1 Tbsp whole-grain mustard

Louisiana Burger is a main course that serves 4. One serving contains 1179 calories, 58g of protein, and 87g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, salt and pepper, onion powder, and a few other things to make it today. Several people really liked this American dish. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. Louisiana Burger, Burger Club: Award-Winning Logan County Burger Patty Melt, and Burger Club: Award-Winning Logan County Burger Patty Melt are very similar to this recipe.

Instructions

Watch how to make this recipe.

Whisk together the mayonnaise, mustards, hot sauce, cornichons, green onion and parsley in a small bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour.

Ingredients you will need

Salt And Pepper

Green Onions

Gherkins

Mayonnaise

Hot Sauce

Parsley

Equipment you will use

Whisk

Bowl

Stir together the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl.

Ingredients you will need

Garlic Powder

Onion Powder

Ground Cayenne Pepper

Paprika

Pepper

Thyme

Salt

Equipment you will use

Bowl

Mold the meat into patties.

Ingredients you will need

Meat

Brush with oil, season both sides with salt.

Ingredients you will need

Salt

Cooking Oil

Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, then drizzle with oil before grilling.

Ingredients you will need

Spices

Meat

Cooking Oil

Dry Seasoning Rub

Preheat grill to high.

Equipment you will use

Grill

Heat the 2 tablespoons of oil in a cast iron skillet on top of the grates of the grill until it begins to shimmer. If using cast iron pan, place the burger in the pan and cook until slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices.) Turn the burger over, lower the heat to medium and continue cooking to desired doneness. If using a grill, grill the burgers on the grates of the grill for about same amount of time. Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until cheese is melted.

Ingredients you will need

Cheese

Spices

Crust

Cooking Oil

Equipment you will use

Frying Pan

Grill

Put the burgers on the buns, top with the ham, some of the onions and some of the mayonnaise sauce and potato chips. Use a skewer to hold the burger together.

Ingredients you will need

Potato Chips

Mayonnaise

Onion

Sauce

Roll

Ham

Equipment you will use

Skewers

Equipment

Recommended wine: Merlot, Malbec, Zinfandel

Burger works really well with Merlot, Malbec, and Zinfandel. Merlot will be perfectly adequate for a classic burger with standard toppings. Bolder toppings call for bolder wines, such as a malbec or peppery zinfandel. You could try Cotarella Sodale Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.

Cotarella Sodale Merlot

Deep purple in color, Sodale is redolant with inky black fruit, sweet spice, and mineral- all of which are woven together tighlty with a degree of finesse that calls its revered cousin, Montiano, to mind. On the palate the wine is juicy yet structured with abundant tannin that is polished and supple in texture. A balanced finish of medium length begs another sip and makes Sodale an indespensable everyday drinker.Pair Sodale with your mid-week supper, or a more carefully coordinated affair. A stuffed portobello mushroom, a slow-cooked Bolognese sauce, or a seared shell steak with frites and a red wine reduction would all pair beautifully with Sodale.