Chef Bobby Marcote of the Tuckaway Tavern and Butchery
Chef Bobby Marcote of the new Tuckaway Tavern and Butchery in Raymond shares his recipe for a great spicy burger just in time for grilling season. Serve with your own potato salad or pick it up to go from the Tuckaway Butchery.
20 ounces fresh-ground 85/15 Angus beef
12 sprigs fresh cilantro (chopped fine)
8 tablespoons crumbled bleu cheese
Salt and pepper to taste
1 1/2 cups Cajun seasoning blend* (toasted)
Favorite burger bun, lettuce, tomato slices, slices of red onion, bleu cheese or ranch dressing
*If you don't have a Cajun mix handy you can make your own. Just store in an airtight container.
1/2 cup sweet paprika
4 tablespoons salt (optional)
4 tablespoons garlic flakes
4 tablespoons onion flakes
4 tablespoons cayenne
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon dried thyme leaves
1 teaspoon ground bay leaf
Mix together ground beef, fresh cilantro, crumbled bleu cheese and salt and pepper in a bowl. Put aside.
In medium sauté pan, toast Cajun spices on medium heat until nice dark color (almost black). Let cool.
Mold burgers gently into patties and press in Cajun spices on each side until covered.
Grill to desired temperature and place on bun with lettuce, tomato, onion and dressing of choice.