Cajun Carnival Burgers with a Jezebel Glaze and Creole Aioli
Ingredients
Jezebel Glaze
1/2 Cup well crushed fresh pineapple, pulsed in food processor until nearly smooth
1/4 Cup prepared apple jelly
1 Tablespoon prepared horseradish
1 teaspoon Grey Poupon Mustard Country Dijon
Creole Aioli
1 Cup mayonnaise
2 Tablespoons Grey Poupon Mustard Country Dijon
1 Tablespoon hot sauce
1/2 teaspoon Cajun Seasoning
2 1/2 lbs Angus ground beef
1/2 Cup Kettle Brand Lightly Salted Potato Chips (ground in food processor)
2 teaspoons Cajun Seasoning
3/4 teaspoon salt
Vegetable oil for grill rack
6 slices Monterey Jack Cheese
6 large onion slices 1/4 inch thick
6 large green bell pepper slices 1/4 inch thick
3 Tablespoons Colavita Extra Virgin Olive Oil
12 pre-cooked slices of bacon
6 Large sandwich rolls, seeded and split
6 butter lettuce leaves
Instructions
1. Preheat gas grill to medium high heat. 2. Place crushed pineapple, apple jelly, horseradish and Grey Poupon Mustard into a medium bowl; mix well and set aside. 3. Place mayonnaise, Grey Poupon Mustard, Tabasco and Cajun seasoning in a medium bowl; mix well, cover and refrigerate until ready to use. 4. Place ground beef, Kettle Brand ground chips, Cajun seasoning and salt into a large bowl. With hands or large spoon gently mix well, handling the meat as little as possible to prevent compacting meat. Form into 6 equal size patties. 5. When grill is ready, brush grill rack and medium heat proof skillet with vegetable oil. Brush both sides of patties with glaze, place on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties, brush both sides with remaining glaze and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, top patties with a slice of cheese until melted; remove and keep warm. Brush both sides of onions and bell peppers with Colavita Extra Virgin Olive Oil. Place on the grill and grill until tender. Place bacon slices in medium lightly greased skillet and place on grill; cook until crisp. Place rolls, cut side down, on outer edges of grill to lightly toast. 6. Spread both sides of warm rolls with Creole aioli. Layer bottom rolls with a lettuce leaf, a burger, divided grilled onion rings, a bell pepper ring and 2 pieces of crisp bacon. Top with remaining rolls, serve and Enjoy! 6 burgers