Bobby Flay’s Louisiana Burger

Burgers in the summer are just the best.  The more sauce and toppings you can stack on, the better.  And Bobby Flay makes some great burgers.  The remoulade on this burger is delicious.  I really liked blackening the patties in a skillet with the spice rub.  It added a ton of flavor and kept the beef juicy.  This recipe is definitely a keeper!
Louisana burger

for the spicy remoulade, you will need:
½ cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons whole grain mustard
1 teaspoon hot sauce
1 dill pickle, diced
2 green onions, finely chopped
handful fresh parsley, finely chopped
salt & pepper

In a small bowl, whisk together the mayonnaise, mustards, hot sauce, pickle, green onion and parsley in a small bowl.  Season with salt and pepper, cover and refrigerate for at least an hour.  Sauce can be made a day ahead.

for the burgers, you will need:
1 tablespoon smoked paprika
2 teaspoons black pepper
2 teaspoons kosher salt
1 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1½ pounds ground beef
2 tablespoons canola oil
4 slices smoked Gouda cheese
1 red onion, cut into ¼-inch thick slices
1 tomato, cut into thick slices
lettuce for serving
4 hamburger buns, toasted

Make the spice rub by combining the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl and set aside.  Divide the beef into four equal portions and form into burger patties.  Season both sides of the burgers well with the spice rub and set on a plate.  Make a deep depression in the center of each burger with your thumb.

Heat the oil in a cast iron skillet over high heat until it begins to shimmer.  Cook the burgers until they are charred and the spices have formed a crust, about 2 minutes.  Turn the burgers over, lower the heat to medium and continue to cook until slightly charred, about 4 minutes more for medium-rare.  Move the burgers to a plate, top each with a slice of cheese and tent with foil.

Add the onion to the pan and cook over medium-high heat until slightly softened, about 2 minutes per side.  Meanwhile toast the buns.

Slather the bun bottoms with the spicy remoulade, then a layer of cooked onions, then the burger.  Top with lettuce and tomato.  If you are so inclined, add another layer of remoulade to the bun tops before digging in.  I did, and it was a fabulous decision!

makes: 4 burgers
time: 15 minutes prep + 10 minutes cooking + remoulade chilling time
adapted from: Bobby Flay’s Burgers, Fries & Shakes

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