Here’s How to Make the Bobby Flay Louisiana Burger
We all know Louisiana food is some of the best you will ever find. Our seafood, cajun and creole dishes are know around the world. But did you know there is a Louisiana burger? I didn't know about this until I stumbled upon a very special recipe. This burger is the creation of Celebrity Chef Bobby Flay.
It's a big juicy burger with a good Louisiana kick. We all know Bobby Flay is a master of the burgers. He is pretty much unbeatable when it comes to a burger cookoff. You don't want to try to beat him at a burger cooking competition.
So you might want to put this burger in your recipe list to wow your family and guests if you are in charge of cooking this spring. But note this is not an easy "toss it on the grill" recipe. You will need to gather lots of ingredients and put in the work to make a super juicy and spicy burger.
What Do You Need for the Secret Sauce?
Of course you should know the secret to this delectable burger is the signature sauce along with the spice blend. This recipe starts off with getting the sauce ready. It's mayo based, but includes mustard, hot sauce, diced cornichons (tiny pickles), green onion, salt, and pepper.
What's in the Spice Mix?
Another big Bobby Flay secret is the delicious spice blend which includes smoky paprika, thyme, garlic, onion powders, spicy cayenne pepper, salt, and pepper.
Here Are the Ingredients:
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 teaspoon hot sauce, or more if desired
5 cornichons, diced
1 green onion, white and pale green part, finely chopped
1 tablespoon finely chopped flat-leaf parsley
Salt and freshly ground black pepper
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 1/2 pounds ground chuck
2 tablespoons canola oil, plus more for brushing
8 paper thin slices pepper jack cheese
4 buns, split
8 slices thinly sliced tasso ham
1 red onion, peeled and cut into 1/4-inch thick slices
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.
Stir together the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl. Mold the meat into patties. Brush with oil, season both sides with salt. 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. Preheat grill to high.
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.
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.