Anti Inflammatory Cajun Beef Burgers with Peppery Spice

Total time27 min

Prep time15 min

Cook time12 min

Anti Inflammatory Cajun Beef Burgers with Peppery Spice

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Ingredients

4 servings

For the burgers

1 ½ lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 tsp smoked paprika
1 tsp freshly ground black pepper
½ tsp cayenne pepper
½ tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
1 tsp kosher salt
1 tbsp neutral oil (such as canola oil or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the remoulade

⅓ cup mayonnaise
1 tbsp dijon mustard
1 tbsp hot sauce
1 tsp lemon juice
¼ tsp smoked paprika

For serving

4 burger buns, split
Chef's tip
Whole-grain buns are denser, so the texture will be heartier.
4 leaves green leaf lettuce
1 large tomato, sliced into 4 rounds
4 slices cheddar cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a small bowl, combine the smoked paprika, black pepper, cayenne, oregano, thyme, garlic powder, onion powder, and kosher salt. Stir until evenly mixed.
2
In a large mixing bowl, add the ground beef and sprinkle the spice blend evenly over the top. Using your hands, mix just until the spices are incorporated — do not overwork the meat. Divide into 4 equal portions (about 6 oz each) and shape into patties roughly 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb.

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