Bayou Burger from Grill of Victory
Hi friends, I am so happy you stopped by my page! I hope you came here after catching my episode of Grill of Victory. Wasn’t that fun? I wanted to make sure that I shared each of my recipes from that episode with you here on my website. So, let’s get started. My first round started with my Bayou Burger from Grill of Victory. I paired it with a side of Cajun Grilled Corn that I will share in the next post.
The Patty
One of the things that made my Bayou Burger so special was mixing fresh Andouille Sausage into the ground sirloin for the patty. Make sure to remove your sausage from the casing and mix your meats gently. When you form them into patties press a divot into the center of each patty. This will help them cook evenly and not be fat in the center after cooking.
If you have trouble finding fresh Andouille Sausage where you live don’t worry, I have a recipe on how to make it at home. All you need is ground pork. My Andouille Sausage recipe is so simple to make and is so delicious.
The Pickled Squash
Now for my acidic element on this burger I made a quick pickled yellow squash. This is actually an ode to some pickled squash and peppers my friend Mary gave me from her garden one summer. They had a delicious sweet/tart flavor that pairs so nicely with this burger.
If you have never pickled anything before, don’t let the process intimidate you. This recipe is super simple. You are going to just boil the brine with the pickling spices. Then pour the brine over your prepared squash, onions, and peppers. It is that simple.
The Bacon
Be careful with your bacon, especially if you are cooking it on the grill. On the show, mine got away from me and it burnt so I couldn’t serve it. I will tell you this…BACON MAKES THIS BURGER! The added salt and fat are MONEY! I like a simple hardwood smoked bacon for this burger. I would skip a peppered bacon or maple bacon.
The Cheese
I chose Havarti cheese for my Bayou Burger from Grill of Victory because it is so melty and delicious. Trust me when I tell you it is worth searching for. Don’t trust the imposters. And skip the cheese food. All of those things will lead to sadness and disappointment.
The Arugula
I couldn’t choose just any old lettuce for my burger. It needed to bring something to the party. And Arugula does just that. If you have never tried Arugula has this peppery flavor that brightens up the flavors in this burger.
Garlic/Lemon Aioli
Now if you have never made an Aioli, don’t let the process intimidate you. This recipe is very simple, even with all the ingredients. One tip, take the center out of the top of your blender or food processor when you are adding your oil. This will reduce the mess. Trust me when I tell you that this sauce is worth the effort. It is so delicious; you use it on the Bayou Burger and on the Cajun Grilled Corn.
Cajun Seasoning
Throughout my Grill of Victory episode, you see me mix my own Cajun Seasoning. This is a blend that I have developed over the years. After many trials, I found it to be my favorite. I have tried many commercial blends on the market but they contain mostly salt. Mixing your own will allow you to add as much spice as you want without adding too much salt. I share my recipe for Cajun Seasoning here on the website so that you can mix your own at home.
Bayou Burger from Grill of Victory
Ingredients
- 1 ½ lbs. ground sirloin
- 3 links uncooked andouille sausage
- Cajun seasoning
- 1/2 lb. Bacon
- Squash Pickle
- 2 yellow squash sliced thin on mandolin
- 1 small white onion sliced thin
- ½ red bell pepper cut into thin strips
- Water
- White vinegar
- Salt
- Sugar
- allspice berries
- whole coriander
- crumbled bay leaf
- 2 whole cloves
- Mustard seeds
- Garlic/ Lemon Aioli
- 2 cloves garlic chopped
- 2 room temperature eggs
- Dijon Mustard
- Lemon Juice
- Crystal Hot Sauce
- olive oil
- Salt & Black Pepper to taste
- Brioche buns
- Arugula
- Havarti Cheese
Instructions
- Remove andouille sausage from casing and mix with ground beef. Form into patties, pressing a divot into the center of each patty. Season both sides of patties with Cajun seasoning.
- Place a small heat-safe skillet and small heat-safe sauce pan on your grill over medium heat.
- Add your bacon to your small skillet. Keep an eye on it. The bacon will burn easily.
- Place on med-high grill to cook. Burgers will take 10-12 minutes to cook total, depending on the thickness of your patty and temperature of your grill.
- In your small saucepan, mix water, vinegar, and next 7 ingredients. Bring to a boil.
- Slice squash into thin rounds using mandolin. Thinly slice onion and red pepper. Place all three vegetables in glass bowl. Pour boiling vinegar mixture over. Cover with plastic wrap for 15 minutes.
- Start your Aioli in a food processor or blender. Mix garlic and next 4 ingredients until well blended and smooth. While machine is running (lid on) slowly drizzle in ½ cup olive oil until well incorporated. Season to taste with salt and black pepper.
- Flip your burgers after 5 minutes, they will easily move when they are ready to be flipped.
- When burgers are done cooking. Top with Havarti Cheese.
- Grill buns for 2-3 minutes.
- Assemble burgers in this order. Aioli, arugula, burger, cheese, squash pickles,
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