1337. Cajun Burger

Once you've mastered that the perfect burger is simply minimally-handled minced meat seasoned with salt thrown over a high flame, the customization options are endless. It all started with A Simple Burger. From there we went on to a Roquefort version, and another Chilli-Cheese one.
This Cajun burger is all about the sauce. In fact, the sauce is so universal, feel free to slather it over chicken or even roasted vegetables. You know that if it's got MCW's fries spice, it will be universally good anyway, right? The sauce makes more than enough to spare. Halve the remoulade recipe if you don't want extra as the meat quantity makes enough for four burgers.


Ingredients:

For the Cajun Remoulade:
1 ¼ cup mayonnaise
3 Tbsp. whole seed mustard
2 Tbsp. pickle relish dill
1 Tbsp. lemon juice
1 tsp. paprika
1 tsp. fries seasoning
2 tsp. prepared horseradish
1 clove garlic crushed
1 tsp. Worcestershire sauce
1 tsp. hot sauce such as Tabasco

For the burger:
500g minced beef
4 brioche buns
lettuce
onion

Method:

To make the remoulade: Combine all ingredients in a medium-sized bowl and whisk to combine.
Store remoulade sauce for 1-2 hours or overnight so the flavors can meld together for best taste.
To make the burger, prep everything and leave the meat last: grill the buns, chop the lettuce, slice the onion.
Without kneading or compressing the minced meat, simply push in the edges to form four circular-shaped patties. Season with salt. and pepper too if you want.
Heat a  pan over medium-high. Let the pan get really hot before putting in the patties.

Let the pan get really hot before putting in the patties. There should be a satisfying searing noise when you put the burger. Let cook for about 4 minutes; do not move around to give time for the char effect to happen. Turn over and let brown for a minute or two more. Let rest off-fire for about 5 minutes before compiling your burger.

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