Red Meat 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
- 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 tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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
- 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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