Anti Inflammatory Cajun Pork Burgers with Peppery Spice

Total time30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Cajun Pork Burgers with Peppery Spice

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Ingredients

4 servings

For the Cajun spice blend

1 tsp smoked paprika
McCormick Smoked Paprika - 0.9 Oz McCormick Gourmet Organic Smoked Paprika,1.62 oz Morton & Bassett Smoked Paprika Simply Organic Smoked Paprika Spice Islands® Smoked Paprika
See all
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
½ tsp kosher salt

For the patties

1 ½ lb ground pork (80/20)
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tbsp vegetable oil
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 fresh lemon juice
¼ tsp smoked paprika

For serving

4 brioche or potato burger buns
Chef's tip
Whole-grain buns are denser, so the texture will be heartier.
4 leaves green leaf lettuce
4 slices ripe tomato
dill pickle slices, for serving (optional)

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 pork and sprinkle the entire spice blend over it. Using your hands, mix just until the spices are evenly distributed — do not overwork the meat. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb.

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