Nickel Allergy Friendly Cajun Pork Burgers with Peppery Spice
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Learn more →Ingredients
4 servings
For the Cajun spice blend
- 1 tsp smoked paprika
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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)
- 1 tbsp vegetable oil
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
- 4 leaves green leaf lettuce
Can be omittedgreen 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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