Cajun-Portuguese Burgers

ParamedicCooks.com Original Recipe

What happens when a Portuguese girl starts a Recipe Website and the Cajun Community embraces it? Cajuguese food, of course! 

Here’s a recipe created by Tony Guidry with the Portuguese-Cajun fusion in mind. When I tried it, I found a way to sneak in one of my favorite Portuguese ingredients. My daughter said they were BEST burgers she has ever eaten, EVER! 

Prep Time: 15 minutes

Cook Time: 8-15 minutes

Serving Size: 4 

1 lb. Ground Beef / Pork mixed ½ & ½  

1 large Egg raw

1 ounce (2 tablespoons) Tiger Sauce

1 ounce (2 tablespoons)Worcestershire Sauce

½ ounce (1 tablespoon) Tabasco Green Pepper (Jalapeno) Sauce *I used Antonio’s Hot Chopped Pepper instead*

½ ounce (1 tablespoon) Morton’s Season-All

1 package Sazón Goya (approx. 1 ½ oz.)

4 ounces (1/2 cup) Italian Bread Crumbs

8 strips of Bacon

4 slices PepperJack Cheese

1 jar Tostitos Medium Chunky Salsa

1 small pack of Hamburger Buns

In a medium sized bowl mix up ground meat with egg, Tiger, Worcestershire and Tabasco. Sprinkle in Season-All, Sazón and bread crumbs a little at a time until it’s all mixed in.

Separate into 4 large boullets, then flatten into patties. Place in plate on wax paper and cover with wax paper (loosely), then freeze for 1 hr. 

Cut Bacon strips in half and brown in 12-15 inch. skillet until medium crisp, then remove and set aside.

Keeping bacon drippings in skillet, brown patties (2 at a time) on each side 3-5 min. and continue flipping @ 3-5 minutes until cooked to your desired level (med. Rare, well-done, etc.)

Place 4 halves of bacon and slice of cheese on each patty and let sit for 20-30 sec. Top with 1 heaping spoonful of salsa. *I used THIS that I had made a few days prior. BEST SALSA EVER!*

Place on Bun dressed “every which way but loose” (aka “with whatever floats your boat.”)  

"More exciting than Jean Lafitte vs. Captain Jack Sparrow!"

Submitted By: Tony Guidry EMT-Paramedic

Louisiana, USA