“GEAUX” GREEN CAJUN BURGERS
Geaux Green Mayo
1/2 cup mashed avocado
1/2 cup mayo
1/4 cup sour cream
1 tablespoon horseradish
2 Tablespoons chopped green onions
1 pod garlic finely chopped
1 tablespoon chopped parsley
1 teaspoon creole seasoning
1 pound ground sirloin
1 pound ground chuck
1 tablespoon worcestershire
1 1/2 cups finely chopped fresh spinach leaves
2 teaspoons creole seasoning
2 tablespoons chopped parsley
1/3 cup chopped red onion
1/3 cup chopped green onion
1 tablespoon chopped jalapeno peppers
1- 8 ounce package of feta cheese with basil and tomato (crumbled)
Vegetable oil for brushing on the grill rack
18 thin cucumber slices
6 romaine lettuce leaves
18 fresh spinach leaves
6 -1/4″ thick large tomato slices
6 thin slices of red onion
6 thin slices green bell pepper rings
6 soft kaiser rolls, split
Preheat a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high.
To make the mayo, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties combine the ground sirloin and chuck, worcestershire, spinach, creole seasoning, parsley, red onion, green onion, peppers, egg and cheese in a large bowl. Handling meat as little as possible, gently mix and divide the mixture into 6 equal portions and form into patties.
When the grill is ready, brush the rack with the vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place rolls, cut side down on the outer edges of the rack to toast lightly.
To assemble the burgers, spread a generous amount of the GEAUX GREEN Mayo over the cut sides of the rolls. On each bottom place a lettuce leaf, 3 spinach leaves, 3 cucumber slices, red onion ring slice, patty, tomato slice, green pepper ring and top with a teaspoon of the mayo mix. Add the top roll and serve.