Cajun grilled burgers

My first attempt at burgers this summer was disastrous. In an epic way. I had never grilled by myself before and I thought “how hard can burgers be?”

Imagine a hockey puck but thicker, made out of ground beef. The outside is completely charred. Oh, and the inside is still raw. Now picture it in a bun with a diameter 3x the size of the burger puck. It was pathetic.

Artistic representation

Now, as the summer progressed, so did my burger making abilities. They slowly became flatter, wider, and more delicious. Finally I found this recipe, and I surprised even myself with how delicious an easy burger could be.

*Bonus: It goes perfectly with the Cajun grilled veggies*

You will need:


  • 1 pound ground beef
  • a handful (~3-4 tablespoons) bread crumbs: I just keep adding until I get the right consistency
  • 1 egg
  • 1 tablespoon plus 1 teaspoon Cajun seasoning
  • 1 tablespoon prepared mustard
  • 1/4 cup barbeque sauce
  • 4 slices cheese (we picked munster)
  • optional: chopped green onions


Preheat your grill for medium high heat.

In a bowl combine beef, breadcrumbs, egg, mustard and a tablespoon of Cajun seasoning (and onions).

It’s really not a great feeling.

Form into four patties.


Lightly oil the grill so that the patties don’t stick, and cook until desired state of done-ness. I recommend medium rare or medium, though you can go a little longer with these burgers because they have a lot of flavors built into them and you don’t lose much by cooking them more.

While these are cooking, mix together the barbecue sauce and a teaspoon of Cajun seasoning.

Throw your cheese on top of the burgers and let it melt, then serve on a bun with a healthy dollop of the Cajun barbeque sauce!

We were all out of hamburger buns, so I grilled up some garlic Texas toast instead. Wow. It was delicious, but probably overpowered the BBQ sauce a little bit. I recommend a regular bun, or make it an open face burger with the toast if you’re feeling adventurous.

A perfect meal!



Filed under Entrée

3 Responses to Cajun grilled burgers

  1. Ken

    Serving it on texas toast was a brilliant idea

  2. Bee

    Taking a slice of bread and soaking it in milk then mushing it in also does wonders for juiciness! 🙂

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