Tailgating Cook of the Month: Kassie Luster, Central Alabama EC Cajun Pork Burgers with Remoulade Sauce Remoulade Sauce:
1 cup tartar sauce 1 teaspoon Cajun seasoning 1 tablespoon capers, chopped
1 teaspoon prepared horseradish 3 dashes hot sauce
Combine all ingredients in a small bowl. Refrigerate covered for one hour.
Burgers: 11/2 pounds ground pork 1 tablespoon Cajun seasoning 2 scallions, green part only, thinly-sliced
1 teaspoon hot sauce 1/2 teaspoon salt 1/2 teaspoon pepper Hamburger buns lettuce, tomato, onions for garnish
In a large bowl, combine ground pork, Cajun seasoning, scallions, hot sauce, salt and pepper to taste. Wet hands to prevent sticking and shape into 4 patties, forming them slightly larger than the size of the buns. Cover with plastic wrap and set aside in fridge if not cooking immediately. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place burgers on hot oiled grill and cook for 5-6 minutes per side or until desired doneness. Serve hot on toasted buns with lettuce, tomato, onions and a dollop of remoulade sauce.
These Cajun Pork Burgers were really easy and fun to make. I have never made my own remoulade sauce before so this was a great recipe for me to try. When I mixed all the ingredients together, I looked at the sauce and wondered why it wasn’t “pink” like the sauce I normally see on my fried green tomatoes. I put the bowl in the fridge, covered it, and an hour later it was pink! I was excited to try it, to say the least. It was very good and gave the Cajun Pork Burger a kick of flavor. Next time I make these, I will make the patties a bit thinner so they will cook faster.
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32 october 2012
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Published on Sep 27, 2012