Ragin’ Cajun Hurricane Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


For spread
1/2 cup purchased chipolte mayonnaise or 1/2 cup mayonnaise with 1 teaspoon chili powder
For grill
vegetable oil for rack
For Patties
2 pounds ground chuck
1 envelope onion soup mix
1 tablespoon Worcestershire sauce
3 tablespoons cajun seasoning (great for chicken)
1 tablespoon chili sauce
6 organic white  hamburger buns
1/2 cup butter
12 slices of asiago cheese 2 per hamburger
6 red leaf lettuce leaves
6 slices of red tomato from a garden preferably
6 slices of sweet white onion such as Vidalia



For spread if not using store bought chipolte mayonnaise mix mayonnaise with chili powder well to incorporate flavors then put in fridge to use later. Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. For Patties Combine the ground chuck with 1 envelope Lipton onion soup mix, 1 tablespoon worcestershire sauce, 3 tablespoons  cajun seasoning (great for chicken)and 1 tablespoon  chili sauce. Mix well handling the meat as little as possible to prevent compacting it. Divide the mixture into 6 equal portions and form patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook aproximately 4 minutes per side for medium rare or a few minutes longer to your preference if you like them more well done. Turn patties once during cooking and resist the urge to press down on patties while cooking because this will release the juices you want to stay inside the burger. While the burgers are cooking take hamburger buns and butter the insides. During the last few minutes of cooking place the buttered buns on the outside edges of the grill to toast lightly. Then place the cheese on the burgers and close lid for faster melting and toasting. When the buns are tosted remove from grill. Apply chipolte mayonnaise or other prepared mayonnaise on both sides of bun. Next remove hamburgers and place hamburger on bottom bun. Next place lettuce tomato and onion on top of hamburger. Top with tosted bun and serve while hot. Makes 6 bugers