Floribbean Cajun Surprise Pretzel Burger
Guest Chef Robert Simon
Floribbean Cajun Surprise Pretzel Burger, I came up with this Burger for the September/October issue of Tailgater Monthly Magazine.
The Drool factor of this burger is 10+++.
Not only does this burger have a surprise in the center of the patty, the layers of flavor are unsurpassed!
Floribbean Cajun Surprise Pretzel Burger
Guest Chef Robert Simon
Ingredients: Floribbean Cajun Surprise Pretzel Burger
- 8 oz Ground Beef
- 1-2 oz Andouille Sausage
- 2-3 ounces Gorgonzola Cheese
- 2 slices Thick Cut Cherry Wood Bacon (precook before assembling the burger)
- Floribbean Rub and Seasoning, Chef of the Future Brand
- Tomato
- Lettuce
- Cajun Beer Battered Onion Rings (recipe follows)
- Floribbean Mayonnaise
- Pretzel Bun 5 inch Diameter as the patty will shrink (for the ultimate pretzel bun,see if a bakery can supply them or better still, a local soft pretzel company,like the Philly Pretzel Factory (franchise)
Floribbean Cajun Surprise Pretzel Burger
Guest Chef Robert Simon
Procedure: Floribbean Cajun Surprise Pretzel Burger
Prepare the burger patty by precooking the Andouille Sausage and let cool.
Take the 8 ounces of ground beef and make 2 thin patties about 6 inches in diameter.
Place the sausage in the center on one patty and place the other patty on top.
Seal the edges together and reshape into a 6 inch thick patty.
Season the patty well, both sides with Chef of the Future Brand Floribbean Seasoning Rub.
(An Espresso coffee, Cocoa, Chipotle’ Pepper based rub) Set aside.
Prep the Onion Rings, Bacon and Floribbean Mayo, Cheese, lettuce and tomato
Grill the patty to your desired doneness and about when halfway done; place the cheese on top to melt.
Liberally coat the bun bottom and top with the Floribbean Mayo.
Link For Onion Rings: https://www.chef-ofthefuture.com/cajun-beer-battered-onion-rings.html
Link For Floribbean Mayo: https://www.chef-ofthefuture.com/floribbean-mayonnaise.html
Floribbean Cajun Surprise Pretzel Burger
Guest Chef Robert Simon
I am Robert Simon, Creator of the Chef of the Future Brand of BBQ Rubs and Seasonings.
After many years of Cooking, both in the kitchen and outdoors on grills and smokers, I’ve become very dissatisfied with the quality, flavor imbalance and overly salty blends that are available on the store shelves. It is a great pleasure to bring to you my own Low Salt Artisan blended BBQ Rubs and Seasonings. Try our Blends, you will be glad you did. There are more coming, so stop back when you can.
Cheers,
Robert Simon
RJM Products Company
www.Chef-ofthefuture.com
Info@Chef-ofthefuture.com
- 8 oz Ground Beef
- 1-2 oz Andouille Sausage
- 2-3 ounces Gorgonzola Cheese
- 2 slices Thick Cut Cherry Wood Bacon (precook before assembling the burger)
- Floribbean Rub and Seasoning, Chef of the Future Brand
- Tomato
- Lettuce
- Cajun Beer Battered Onion Rings (recipe follows)
- Floribbean Mayonnaise
- Pretzel Bun 5 inch Diameter as the patty will shrink (for the ultimate pretzel bun,see if a bakery can supply them or better still, a local soft pretzel company,like the Philly Pretzel Factory (franchise)
- Prepare the burger patty by precooking the Andouille Sausage and let cool.
- Take the 8 ounces of ground beef and make 2 thin patties about 6 inches in diameter.
- Place the sausage in the center on one patty and place the other patty on top.
- Seal the edges together and reshape into a 6 inch thick patty.
- Season the patty well, both sides with Chef of the Future Brand Floribbean Seasoning Rub.
- (An Espresso coffee, Cocoa, Chipotle’ Pepper based rub) Set aside.
- Prep the Onion Rings, Bacon and Floribbean Mayo, Cheese, lettuce and tomato
- Grill the patty to your desired doneness and about when halfway done; place the cheese on top to melt.
- Liberally coat the bun bottom and top with the Floribbean Mayo.
