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.


2 pounds ground chuck
1 envelope onion soup mix
1 tablespoon wocestershire sauce
5 tablespoons cajun seasoning (great for chicken)
1 tablespoon chili sauce
6 organic white hamburger buns or Kaiser rolls if you can't find organic white.
Butter 1/2 cup for spreading on rolls
1 12oz. container garlic and herb cream cheese
6 slices of Asiago cheese
6 slices of romaine lettuce
6 slices of tomato (aproximately 2 tomatoes)
6 slices of Vidalia onion or any other sweet onion available (1 large or 2small)



Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. For spread mix garlic and herb cream cheese with other 1 tablespoon of cajun seasoning. Set aside For patties combine ground chuck with 1 envelope lipton onion soup mix, 1 tablespoon  worstshire sauce, 3 Tablespoons cajun seasoning (great for chicken)and 1 Tablespoon chili sauce in a large bowl. Do not overmix to prevent compacting of meat. Divide into 6 patties of equal portions. When the grill is hot brush the grill rack with olive oil. Place patties on grill cover and cook turning once 4 minutes per side for medium rare or done to your preference. Do not press down on bugers while cooking this will release the juices. While burgers are cooking mix 12 0unce container of garlic and herb cream cheese with 2 Tablespoons of cajun seasoning.Use a mini food processor if you have one or mix by hand with spoon. Set aside During last minutes of grilling take buns and apply softened butter to each side and place on grill to toast. Place cheese on burgers to melt. When cheese is melted and buns are tosted take off grill and assemble toppings starting with spreading cream cheese on buns both sides. Place hamburger on bun Place lettuce next then tomato then onion slice. Top with roll. Serve while still hot. Hope you enjoy. Makes 6 burgers 1/3 pound each