Cajun Sliders

New Orleans is one of my favorite cities in the world. Just think of the music, the Cajun cuisine, Mardi Gras,  Pat O'Brien's famous hurricane, Beignets, and the infamous Bourbon Street. 

Since it's cold outside and a great time of year to bundle up indoors and watch movies, Josh and I decided to watch the documentary Jazz by Ken Burns. I've seen it before at my dad's recommendation, and it's incredible. 

Going along with the theme, I decided to pair our New A'wlins evening with Cajun sliders and hurricanes. 

Cajun Sliders

1 pound lean ground beef
3 Tbsp dry bread crumbs
1 egg
3 green onions, chopped
1 Tbsp Cajun seasoning (Tony Chachere)
1 Tbsp Dijon mustard
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 onion, diced
1 Tbsp olive oil
Grated cheddar cheese
Mini Brioche Buns
Remoulade Sauce (recipe below)

Make the remoulade sauce in advance and refrigerate. 

Preheat the grill or grill pan. In a medium bowl, mix the ground beef, bread crumbs, egg, green onions, 1 tablespoon Cajun seasoning, and mustard. Form 8 small patties.

Saute the onions and bell peppers in olive oil until soft and set aside.

Lightly oil the grill, and cook patties 3-4 minutes per side or until well done. Place a little cheese on each burger and allow to melt.Place burger on bun and top with bell pepper and onion mixture, and a spoonful of remoulade sauce. Serve warm.


Remoulade Sauce
from Simply Recipes

1 1/4 cups mayo
1/4 cup mustard (preferable creole)
1 Tbsp paprika
1 tsp Cajun or Creole seasoning
2 tsp prepared horseradish
1 tsp pickle juice
1 tsp Tabasco sauce 
1 large garlic clove, minced and smashed

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.