Cajun Burger
A Cajun burger gets its heat from two places, a seasoning crust on the patty and a spiced mayonnaise on the bun. The spread takes a minute to stir together and can sit in the refrigerator while you shape the meat. Turning the patties often on the grill cooks them evenly and builds a well-seasoned surface. Pepper jack cheese adds a little more heat, so the whole burger stays peppery.
Instructions
Stir the mayonnaise together with 1 Tbsp of cajun seasoning in a small bowl. Cover it and keep it in the refrigerator until the burgers are ready.
Divide the ground beef into 4 equal portions and shape each into a patty about ½ inch (1.25 cm) thick. Sprinkle cajun seasoning generously over both sides of each patty.
Preheat the grill. Cook the burgers, turning them often, until they reach the doneness you want. A cooked-through burger reads 165°F on a thermometer.
Spread the seasoned mayonnaise on the cut sides of the buns. Place a burger in each bun and serve right away.
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