Blue Burgers (HOT!)
Feeds 4
Back to the Recipes
Ingredients
- 1 lb Certified Angus Ground Beef
- Grill
- Andouille Sausage OR Smoked Thick Cut Bacon (Thickest you can find)
- Lettuce, tomatoes, etc. (your choice)
- Burger Buns
- Sliced Pepperjack Cheese
- Genuine Louisana Hot Sauce
- Liquid Smoke
- Mesquite Seasoning
- Cajun Seasoning
- Black Pepper
Directions
1) Apply seasonings to the raw ground beef. Add black pepper to preference, and apply a generous
helping of both Mesquite and Cajun seasoning. The Mesquite makes this recipe! Make a large depression
in the meat and pour 3 tbsps of Liquid Smoke into it. Kneed the ground until it's all thoroughly mixed.
2) Make the meat into four large pattys. Be sure they aren't so thick, however, that they won't cook well.
When done, put them on your grill, keeping sure the heat is on the medium scale.
3) Begin cooking your thick bacon. You'll want to cook at least 6 strips. We strongly recommend using a cast
iron skillet for this process. If you don't have one, get one! And when you're done cooking the bacon, it's a
quick hop and a skip to use that already-greased pan for some Cornbread to go
with your burgers!
OR
Begin cooking the andouille sausage in the same way you would the bacon.
4) Once the burgers are roughly 3/4 done (and flipped at least once) shake your Louisiana Hot Sauce to
taste on each burger. Sprinkle Mesquite liberally on each as well. Then add slices of pepper jack over the
now hot-sauced burger.
5) Once the pepper jack is sufficiently semi-melted, cut, fold break, etc. the bacon to add at least a couple
of strips on the top of each pepperjack slice. Dust lightly with cajun seasoning.
6) Place on buns and enjoy!
