Cajun Texas Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Mushrooms boiled in butter
1 stick of unsalted butter
1 teaspoon garlic powder
16 ounces Sliced mushrooms
1 package brown Gravy mix
1/4 cup minced red onion
2 teaspoons Cajun Seasoning
2 tablespoons Worchestershire sauce
1 1/3 lb ground beef (85% lean)
olive oil for the grill
4 slices of Deli Provolone cheese
4 white wheat buns
creole mustard



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mushrooms, melt the butter in a small sauce pan, then mix in the garlic powder. Add in the sliced mushrooms, cover pan and reduce heat. Cook until the mushrooms are soft, then turn off the heat. To make the patties, place the brown gravy, minced onion, and cajun seasoning in a large mixing bowl. Add in worchestershire sauce and stir until the dry ingredients are absorbed. Add in the ground beef and knead the mixture into the beef. Separate the beef mixture into four equal parts. Hand make each patty to approximately 1/2 inch thick. Brush the grill racks with olive oil to prevent sticking. Place patties directly over a high flame for one minute to sear in the juices, then turn the patties and sear the other side for one minute. Reduce the grill heat to low, cover the grill, and cook for four minutes, then turn the patties, cover, and cook for an additional three minutes. At this point, cover the patties with the cooked mushrooms and place a slice of provolone cheese on each. Place the buns face down on the grill to toast them. Close the grill cover and cook for one minute to melt the cheese and toast the buns. To assemble the burgers, spread the creole mustard thinly on the top bun. Spread a thin layer of mayonaise on the bottom bun and place two tomato slices so the entire bun is covered. Next place the patty chees side up on the bottom bun, add the top, and enjoy. Makes four burgers.