Mardi Gras Blast Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 1/2lbs of ground Sirloin
2lbs of ground Ribeye
1lb of ground Chuck
(Dry seasonings)
1tbs of garlic powder
2tbs of Canadian steak seasoning
1tbs of Creole Seasoning
1tsp of salt
1tsp of pepper
(Liquid Seasonings)
1/4 cup of Teriyaki sauce
1/4 cup of steak sauce
1/4 cup of worstershire sauce
1/2 vadalia onions [minced]
1/4 red onion [minced]
2 carrots [minced]
1/4 green bell pepper [minced]
1/4 red bell pepper [minced]



Combine the meats and dry ingredients (seasonings) in a large bowl. Mix the meats with the dry ingredients until all of the meat is seasoned, then set the bowl aside in the refrigerator for ten minutes. Mix the liquid seasonings together in a separate smaller bowl. Stir well until they are one complete mixture. Remove the meat from the refrigerator and mix with the minced vegetables. Make sure the minced vegetables are distributed evenly among all of the meat. Pour 3/4 of the liquid mixture into the meat/vegetable mixture and mix thoroughly. Form patties about one inch thick. The serving size is about 24 patties. Indent the center of each pattie into a bowl-like shape about the size of a thumbprint. Fill each indentation with the remainder of the liquid seasoning mixture. Cook on a charcoal grill that is heated at 450 degrees (by thermometer). Cook the patties for 25 minutes for well done, 20 minutes for medium well done, or 15 minutes for rare. Serve on French rolls or sesame seed buns with Creole Mayonnaise and your favorite garnish(es).