Louisianaswampburger Recipes

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LOUISIANA SWAMP BURGER



Louisiana Swamp Burger image

This authentic recipe is from my hometown of Houma, LA (about 70 miles south of New Orleans). This is great for just about any occasion. Don't let the name fool ya, this burger is to die for.

Provided by Molly79

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean ground beef (I use chuck)
2 teaspoons onion powder
1 teaspoon minced garlic
1 whole egg
1 teaspoon seasoning salt (I use seasonall)
1 onion
1 cup fresh sliced mushrooms
2 slices cheddar cheese
2 slices monterey jack cheese
1 packet brown gravy mix (McCormick works well)

Steps:

  • In a medium sized mixing bowl, put the first 5 ingredients, Mix Well.
  • Shape meat into burgers, grill.
  • Sautee' onions and mushrooms until soft.
  • prepare brown gravy mix as directed on package.
  • Serve hot on a hamburger bun.
  • Place onions/mushrooms on top of burgers, then cheeses, then pour on desired amount of gravy.
  • Add condiments as desired.
  • This is also great with lettuce/ tomatoes/ pickles.

LOUISIANA BURGERS 2



Louisiana Burgers 2 image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 22

1/2 cup prepared mayonnaise
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 parts), finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1 tablespoon sweet paprika
2 teaspoons kosher salt, plus more for sprinkling
2 teaspoons freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 pounds ground chuck, 80/20 mix
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
Potato chips

Steps:

  • For the mayonnaise: To a bowl, add the mayonnaise, mustards, hot sauce, cornichons, green onions, parsley and some salt and pepper. Stir to combine. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
  • For the burgers: Stir together the paprika, salt, pepper, thyme, cayenne, garlic powder and onion powder in a small bowl.
  • Mold the meat into patties. Brush with oil and sprinkle both sides with salt. Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, and then drizzle with oil before grilling.
  • Preheat a griddle pan to medium heat.
  • Add the canola to the pan just prior to cooking. Place the burgers on 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). Flip the burger over, lower the heat to medium and continue cooking to desired doneness. Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until the cheese is melted.
  • Put the burgers on the buns, top with the ham, some of the onions, some of the mayonnaise sauce and some potato chips. Use a skewer to hold the burger together.

LAMB BURGERS



Lamb Burgers image

Provided by Tia Mowry

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons finely chopped onion
2 large cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon spicy brown mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 egg, lightly beaten
1 pound ground lamb
4 tablespoons crumbled blue cheese
1 tablespoon butter
1 tablespoon canola oil
4 brioche hamburger buns, halved
4 leaves lettuce
1 medium red onion, sliced
1 large beefsteak tomato, sliced 1/4- to 1/2-inch thick

Steps:

  • In a medium bowl, mix together the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, pepper and egg. Add the lamb and mix well with your hands.
  • Shape the lamb mixture into 4 patties. Press 1 tablespoon of the blue cheese into the center of each patty; roll into balls and then flatten into 3-by-1-inch patties. Transfer to a plate and refrigerate, uncovered, for at least 30 minutes and up to 2 hours.
  • Heat a large cast-iron skillet over medium heat, then add the butter and canola oil. Place the cold patties in the skillet and cook until browned on both sides and cooked through, 4 to 6 minutes per side for medium-well.
  • Assemble the burgers: Place the burgers on the buns, and layer with lettuce, red onions and tomatoes.

LOUISIANA BURGER



Louisiana Burger image

This was created by Lafayette, LA resident, George Graham and was a finalist in the Sutter Home Build a Better Burger Contest. It was called Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze. However, I've posted all those recipes separately because they're all great on their own. See separately these recipes or for the best burger, brush this patty with Root beer glaze, spread the buns with Zydaco Sauce, and top with Mardi Gras Slaw!

Provided by Penny Stettinius

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground chuck, freshly ground
1 tablespoon Tabasco sauce
1/4 cup green onion, finely chopped
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
vegetable oil, for brushing on the grill rack
6 good-quality hamburger buns, split
1/2 cup melted butter

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • For the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the pepper sauce, green onions, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties.
  • Cover with plastic wrap and set aside until ready to grill.
  • Brush the grill rack with oil.
  • Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
  • Meanwhile, brush the melted butter on the top and bottom buns.
  • Position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
  • When the patties are cooked, remove from the grill and keep warm while resting.

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