Bayou Samburgers

gluten free

Authoradmin
DifficultyIntermediate

"Using only the best quality, fresh ground chuck (I get a chuck roast and grind it with a medium plate)" Bayou Sam's Cajun Grill ©1997

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Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
 40 oz fresh ground chuckmedium ground, divided into 4 patties
 4 cloves roasted garlicdiced fine
 2 dashes garlic pepper
 1 dash limon salt
 Bayou Sam's Triple Blastlightly coated
 4 1/3" slices, Texas 1015 Onion
 4 slices, american cheese
 4 slices, smoked edam cheese
 1 green leaf lettuce
 4 Kings Hawaiian Hamburger Rollstoasted
 3 Roma tomatoessliced
 8 Claussen Dill Stacker Sliceschilled
 Zatarain's Creole Mustard
 Duke's Mayonnaise
 H-E-B kethup
1

Roast garlic in oven until golden brown (about 30 minutes @ 300 in a small clay roaster), let cool, dice very fine.

2

Pre-heat grill for two zones, high and medium heat.

3

Using only the best quality, fresh ground chuck (I get a chuck roast and grind it with a medium plate). Make 4 loose 10oz balls, next incorporate a clove of the finely diced roasted garlic and form into UN-uniform patties 1/2-3/4" thick.

4

Sprinkle or coat to taste with Limon Salt, garlic pepper and Bayou Sam's Triple Blast! Place back in fridge for 30-45 minutes.

5

Coat onion slices lightly with olive oil and place on medium to high heat grill. After you've seared each side well, place beef patties on grill and place onion on top of patty. Keep on patty until just before topping patty with either or both cheeses. Discard or save onion, you're choice. Don't cook patties over medium well.

6

If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, coat both sides of the Hawaiian Rolls and toast on a flat griddle or the grill.

7

Build your burger with your favorite condiments. These listed are some of mine.

8

Enjoy the summer while you can.
Even if you don't like spice, if you can't get Bayou Sam's Triple Blast, don't fire up the grill.™

Ingredients

 40 oz fresh ground chuckmedium ground, divided into 4 patties
 4 cloves roasted garlicdiced fine
 2 dashes garlic pepper
 1 dash limon salt
 Bayou Sam's Triple Blastlightly coated
 4 1/3" slices, Texas 1015 Onion
 4 slices, american cheese
 4 slices, smoked edam cheese
 1 green leaf lettuce
 4 Kings Hawaiian Hamburger Rollstoasted
 3 Roma tomatoessliced
 8 Claussen Dill Stacker Sliceschilled
 Zatarain's Creole Mustard
 Duke's Mayonnaise
 H-E-B kethup

Directions

1

Roast garlic in oven until golden brown (about 30 minutes @ 300 in a small clay roaster), let cool, dice very fine.

2

Pre-heat grill for two zones, high and medium heat.

3

Using only the best quality, fresh ground chuck (I get a chuck roast and grind it with a medium plate). Make 4 loose 10oz balls, next incorporate a clove of the finely diced roasted garlic and form into UN-uniform patties 1/2-3/4" thick.

4

Sprinkle or coat to taste with Limon Salt, garlic pepper and Bayou Sam's Triple Blast! Place back in fridge for 30-45 minutes.

5

Coat onion slices lightly with olive oil and place on medium to high heat grill. After you've seared each side well, place beef patties on grill and place onion on top of patty. Keep on patty until just before topping patty with either or both cheeses. Discard or save onion, you're choice. Don't cook patties over medium well.

6

If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, coat both sides of the Hawaiian Rolls and toast on a flat griddle or the grill.

7

Build your burger with your favorite condiments. These listed are some of mine.

8

Enjoy the summer while you can.
Even if you don't like spice, if you can't get Bayou Sam's Triple Blast, don't fire up the grill.™

Bayou Samburgers