Cajun Cast-A Way Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Pineapple/Jicama ColeSlaw:
1 cup Mayonaise
2 tablespoons yellow mustard
juice of 1 lime
2 garlic cloves (chopped)
1 tablespoon fresh ginger (chopped)
1/2 cup fresh pineapple (diced)
2 tablespoons maple syrup
3 tablespoons olive oil
1/2 cup carrots (peeled and grated)
1/2 cup red cabbage (shredded)
2 cups Jicama (peeled and grated)
1 1/2 pounds ground chuck
1/2 pound ground pork
4 teaspoons creole seasoning
4 tablespoons powered jerk seasoning
1/3 cup worchestershire sauce
1/2 cup sweet onion (chopped)
1 garlic clove (chopped)
1 tablespoon Zatarain's liquid crab boil
1/4 cup fresh pineapple (diced)
olive oil, for brushing the grill rack
6 jalapeno & cheddar cheese hamburger buns



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the Pineapple/Jicama cole slaw combine the mayonaise, mustard, lime juice, garlic, ginger, pineapple and maple syrup and olive oil in a blender and process until well blended. Put carrots, cabbage and jicama in a large bowl and toss lightly. Then pour blended mixture over carrot, cabbage and jicama mixture and toss well. Refrigerate until serving. To make patties combine beef and pork in large bowl. In a second bowl combine  creole seasoning, jerk seasoning, worcestershire sauce, onion,garlic, liquid crab boil and pineapple mix well. Pour this mixture over beef and pork combination and mix well. Handeling meat as lightly as possible to avoid compacting meat. Form meat mixture into 6 equal portions then form portions into patties to fit buns. Brush the grill rack with olive oil. Place patties on the rack, cover, and grill until bottoms are browned, about 4 to 5 minutes. Then tun patties over and continue grilling until done to preference, about 5 to 6 minutes longer for medium. During the last few minutes of cooking the patties, place the buns, cut side down, on the grill rack and grill until lightly toasted. To assemble the burgers, remove buns fron grill and on each bun bottom place a generous amount of pineapple/jicama coleslaw (about 1/4 cup) followed by a burger patty. Then top the burger patty with another generous amount of the pineapple/jicama coleslaw. Add the bun tops and serve. Makes 6 burgers. Edgar F. Houston, Texas