Authentic Cajun Hamburgers

Prep Time
Cook Time
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"My source for this recipe is cookinglouisianadotcom & I loved the intro! -- "Here in South Louisiana, we always take the usual & make it unusually good. Homemade hamburgers are subject to this treatment! So we're gonna twist this one up some & see if we can make our taste buds smile the Cajun way!" (Time does not include refrigeration time) Enjoy!"

Original recipe yields 8 servings


  • Serving Size: 1 (217.5 g)
  • Calories 496.1
  • Total Fat - 33 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 194.8 mg
  • Sodium - 483.8 mg
  • Total Carbohydrate - 4.3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.8 g
  • Protein - 42.5 g
  • Calcium - 34 mg
  • Iron - 5 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.2 mg

Step 1

Combine both meats in a bowl. Add the remaining ingredients & mix well. Let the mixture rest in the refrigerator for at least 1 hr for seasonings to "work".

Step 2

Form 8 hamburger patties & make them about 3/4" larger than the bun. The burgers will shrink, so doing this will give you a "bun-fitting" hamburger patty. Intended weight is meant to be roughly 1/3 pound.

Step 3

Cook hamburgers on high heat on each side for about 1 minute. Then finish them on a med-low heat until done (An internal temp of 160F is recommended by the USDA).

Step 4

When done, spray them on both sides w/a water mist & sprinkle a little salt on them. Serve immediately.

Step 5

NOTE #1: If not serving immediately, put the patties in a pan w/only enough water to cover the bottom. Keep them covered so they don't dry out.

Step 6

NOTE #2: The cooking method was a little unclear to me. Stove-top seemed the most logical from the directions, but outdoor grilling seems like a good option too.

Tips & Variations

  • No special items are required



Really good burgers! I used some Jimmy Dean hot sausage, A1 steak sauce, and some hickory barbecue sauce to ours for a wonderful flavor and they were a real hit. Thanks for sharing this keeper recipe, Twissis. Made for For Your Consideration tag.

review by:
(15 Mar 2015)