Recipe: Louisiana Bayou Burger

Don’t let the various meats used in this recipe scare you off. It’s a suggestion I recommend following, but, if you just have one or two types of ground meat it’ll do the trick too.

I use the variety of meats to make a juicy flavorful patty. If you are on a tight budget try it with just ground beef and 1-2 pork sausages taken out of casing and mashed into the beef.

I’ve shared the spices I use below, feel free to mix and match your spices based on what you’ve got available in your cupboard.

Bayou Burger recipe
Makes 10 large burger patties

150 gr chicken sausage (I used apple chicken)
150 gr pork sausage (I used Italian hot)
500 gr ground turkey
350 gr ground sirloin
12 cup TVP
1 finely diced green onion sprig
1tsp garlic powder
1tsp chili powder
1tsp basil
1tsp parsley

12  tsp thyme

1 tsp hot pepper sauce
2 tsp  sweet hickory BBQ seasoning
3 tsp chipotle mango seasoning
2 tsp blazin’ pepper bourbon seasoning
1 egg
2 Tbsp chicken & ribs sauce (I use Diana sauce but any brand will do)
1 tsp worcestershire sauce
1 tsp balsamic vinegar (I used fig)
2-4 Tbsp oat bran or oats in a jar (used to thicken patties and ensure they don’t shrink)

1. Combine meats well in a large bowl.
2. Add remaining ingredients and mix well.
3. Shape into patties.
4. Cook well and serve hot.

Remoulade Recipe
I sifted through many online recipes for remoulade and couldn’t find any that were the same, so I made my own up. I was inspired by Emeril and this New Orleans recipe from All Recipes.

Combine all ingredients below in a bowl and refrigerate until use. Can be kept refrigerated for 1 week.

12 cup mayo
1 tsp lemon juice
2 tsp hot sauce
2 tsp relish
2 tsp honey dijon mustard
1 tsp worcestershire sauce
1 tsp chili garlic sauce (Sriracha brand)
2 tsp ketchup
11tsp horseradish
12 tsp parsley


Be sure to use a meat thermometer when cooking with ground meats to ensure they are heated to the appropriate temperatures to avoid foodborne illness. Click here for more information on proper cooking temperatures for meats.

Serve with melted cheese on the patty with remoulade and avocado on the bun. Best served with a salad.

Extra patties can be wrapped in plastic wrap and frozen raw, thaw them appropriately and cook at a later date.

can be served open faced or closed


One Comment Add yours

  1. minersmix says:

    Oh, heck yeah!


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