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

Sonali’s Grilled Stuffed Peppers with Tuna and Rice

Prep Time: 25 minutes

Cook Time: 30 minutes

Serving Size: 4

4 Bell Peppers (I have used Green, Red and Yellow)

1/2 cup Rice

1 lb. Tuna

1/4 cup of Corn kernels and Peas (or any veggies of your choice)

1/2 tablespoon Panch Phoron

1 teaspoon ground Pepper

1/2 cup Onion, chopped

1/2 cup Cilantro leaves, chopped

1 tablespoon Lemon juice

1/2 cup Cheddar Cheese, shredded

1 tablespoon Oil/ Butter

Salt, as required

 Pressure cook the rice, keep aside. Wash and cut the the tuna steak into 1" cubes. 

Wash the bell peppers thoroughly, pat dry. Cut the top off peppers 1 inch from the stem end, and remove seeds. 

Bring a large pot of water to a boil over high heat. Add a tsp. of salt to the boiling water , then add peppers and boil for about 2 to 3 minutes or until their flesh is slightly softened. Make sure to keep peppers completely submerged in water. Drain, set aside to cool.

Heat 1 tbsp of oil/butter in a non stick skillet, add panch phoron. When it starts to sputter, add the chopped onion and fry until translucent.

Add the corn kernels and peas and fry, covered for 2 to 3 minutes. Add the fish pieces, salt, and pepper and fry until the fish is fully cooked. Add rice, chopped cilantro and lemon juice. Mix well and let cook covered for 2 minutes on low flame until all the flavors blend together. Keep aside and let cool.

Fill peppers with this mixture, top with shredded cheese. Set oven to Broil. Place the bell peppers on an oven safe tray and Broil for 25 - 30 minutes. Take out of the oven and let cool.

This is generally served as a dish by itself, not with curries. You can have it according to your preference.

Submitted By: Sonali Pradham

New Jersey, USA