Jason Cajun

Long overdue an a recipe.

This is my friend Jason:

He is one of those people that is just a great cook. And person:) He also likes to entertain people. Not that he will dance for money (I'm lying he will), but he likes people to come over and have a good time.

This particular day Jeff and I were sitting around thinking about dinner. Getting ready to start cooking something, when Jason called and said he had burgers. So off we went.

When we arrived these were in the oven.

13 burgers for 5 people (Danny and Alton were also there). I like those odds.

These were on the oven.

I went with sesame seed.

And Sweet & Spicy.

Great toppings. The tomato fit the bun and perfectly grilled onion was plentiful. Little mayo and mustard and I was ready to add burger.

Along with some fries and butter soaked corn and it's a complete meal.

The Jason Cajun was a very well executed burger. Look how nicely everything fits.

The Cajun spice worked well with the meat and toppings. The sweet onion still had some crunch and buttery flavor. The meat was perfect. Flavorful and juicy without being greasy.

So how is it made?

3lb Ground Beef 70% fat variety

1 cup bread crumbs

2Tbsp garlic powder

1/2 bottle Cajun seasoning

Form into 13ish patties and cook.

I imaging cooking method can vary and still be successful but the baking allowed all of them to cook at the same time and cook off the excess grease.

Overall very good meal. We all drank, ate, drank, and we were merry.

I look forward to blogging more of your burgers soon.

Veggie Version 2

This will be much better but short.


I felt it important to share that I am still learning how to prepare a great Veggie Burger. When I get on various Veggie Burger kicks I generally start slow and get more extravagant as the days go past. This was not one of my more experimental but still very good.

We all know what the naked veggie burger looks like by now, so no need to repeat that photo.

Here it is when I decided to take photos of it and blog it.

It's nearly finished cooking and that's cheddar cheese with my new favorite, Lawry's season salt. The addition of season salt did wonders for this veggie burger. Again I am still using Boca Grillers so they need all the help they can get but will only have a top rank of 7.5 or 8.

Next addition is chunky Gorgonzola dressing.

Both cheeses added taste but the Gorgonzola added a creamy quality with a bite.

This is the best use of the on sale $1 for 8 buns. The bread does not soak up any extra juices because there aren't any. When Jeff goes to the store next perhaps he will get us some Morning Star products to blog.

Fake Johnny B's V1

I thought the first recipe was a bit lacking in ambition.


Upon first tasting the Johnny Buccelli's Uncle Vito in Columbus, OH, I knew I was going to try and make one at home. You now can learn from my experience and perhaps your first version will be the only one because you get it right.

The first thing I prepared was the grilled onion. I like Vidalia or any sweet onion. Grilled in sesame oil because that's what I had.

Next the meat. I am not the biggest fan of Italian sausage in the first place. So I approached it with a bit of fear that it would be overwhelming. Do not repeat this mistake. I elected for a 2-1 beef to sausage ratio and I used regular mild instead of spicy sausage.

One pound of beef in tray, one pound of beef in bowl and one pound of sausage in tray.

After combining I added very little seasoning of salt and pepper. I shaped the first one about a 1/2 inch thick and a bit bigger than the bun. Note I did not go and buy new buns. So these were going to go on my normal $1 on sale buns.

I heated the pan and set it to fry. My cousin Gary (who is a Chef, not just some guy) says hot pan and cold meat so the meat does not stick.



While that was cooking I added the mushrooms to the onions.

I noticed the burger was cooking a bit fast so I used my heat diffuser for the other side. That's it peeking out from under the pan.

When it was done I cut some tomato and chose an "Ultimate" blue cheese dressing to complete my burger.

I must admit, it photographs well.

This was a pretty good first attempt. This burger is messy because of the onions and mushrooms. It is also drippy because of the burger and the blue cheese dressing. If I had paid for it I would be criticizing the bun all day. But in this case I knew I was making it too thick for the small bun.

Aside from the physical issues it tasted great for a beef burger with a hint of sausage. But it feel short for a burger that is a blend of tastes. For my next one I think a 1-1 beef to spicy sausage will be better. With a bigger and better bun also I think the toppings will not fall off, and the juiciness will be better absorbed.

The next day I fried two for lunch. My tip would be to only cook them 2/3 the way. This will compensate for having to microwave them later. This method worked out pretty well. Sorry no photos. But they are drippy and we were hungry.

If you give it a try you'll need:

1-2lb ground beef

1lb ground Italian sausage (try spicy)

onion to grill

sliced mushroom to grill with onion

a decent bun

Blue cheese dressing

tomato is optional

Good luck!

By the way. As I was cooking I was also cleaning the kitchen, and broke a glass...with my hand in it. Look at the way it broke in a "D" pattern. That was fun trying to wiggle my hand out.

Veggie Version 1

Sometimes you need a break.



After so many burgers this month I needed a break. Calorie wise and financially. Many have wondered how a carnivore such as myself could ever consume a veggie burger. Well they are healthier than beef and can be consumed on a daily basis with little guilt or gut. So I bring you a very basic Veggie Burger recipe after this next paragraph of commentary.



The cooking of a veggie burger will depend on your reason for eating it. If you want fast and healthy, then microwave it. If you want more taste and have time, then fry it. If you really want taste and aren't a vegetarian, then fry it in bacon grease. Quite good. Don't judge until you've tried it. The next most important thing is cheese. Again if you are trying to be healthy, add some nonfat, low fat plastic cheese-like substance. I prefer a good cheese. Last is bun. Veggie burgers need either whole wheat or an on sale white one. They are not very big so a $1 pack of buns will not crumble. Also for this recipe I have selected the Boca Burger Grillers. More on how to choose a veggie burger later. So onto my Veggie Burger V1.

First of all veggie burgers are not very attractive. Perfectly round brown and not really seasoned.

I fried this one in sesame oil and then toasted the bun while it was finishing cooking. I chose Havarti as my cheese for tonight night.

Toasted bun hardly worth the effort but is a nice touch.

Again no matter how inexpensive the bun, it will hold up to a veggie burger. Even with catsup & mayo on the bottom bun.

Bun, Havarti, veggie burger, catsup, mayo, bun.

The texture of the veggie burger will take some getting used to. It does not fight you when you bite it. It will just give in and mush...which is why frying is a preferred cooking method. As far as taste, the Griller will taste like whatever seasoning is used. This one was good and satisfying for a quick dinner.

If you have never had a veggie burger, you should try one. I would not pay for one in a restaurant for my first one. Rather start by finding a friend that eats them and he next time they offer, say OK I'll try it. Just make sure it's fried and has lots of (real) cheese.