Zydeco in the Pueblo Burgers (a.k.a. “Cajun Holy Trinity” with Jicama & Watermelon RInd Serrano Slaw and Habanero-Radish Mayo)

Pairs well with:


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

Perfect for a sweltering soiree anywhere.These spicy, full-flavored burgers exemplify my southeastern Louisiana heritage that I carried with me to the chile-laden Arizona desert where there is also a zero tolerance for bland cuisine!


Jicama and Watermelon Rind Serrano Slaw

2 dozen fresh mint leaves (approx 1 tablespoon tightly packed)
3 large serrano chiles, deseeded and rough chopped
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon Colavita Extra Virgin Olive Oil
1 pound Jicama, peeled and cut into matchsticks
1/2 cup sweet pickled watermelon rind, rinsed and finely sliced

Habanero-Radish Mayo

1 tablespoon fresh lime juice
2 large radishes, rough chopped
2 large cloves fresh garlic
1/2 large habanero chile, deseeded (recommend handling with gloves)
1 cup good-quality mayonnaise


1 tablespoon Colavita Extra Virgin Olive Oil
1/4 cup sweet onion, finely chopped
1/4 cup green onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
Note: The above vegetable mixture when sautéed together is known as the “Cajun Holy Trinity”.
2 pounds ground chuck
2 teaspoons salt
1/4 cup milk
2 teaspoons finely ground black pepper

2-3 tablespoons vegetable oil, for brushing on the grill rack
6 good-quality French hamburger rolls, split
1 head radicchio treviso lettuce, washed and trimmed


Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium-high.

To make the slaw, pulse the mint leaves, serranos, lime juice, honey, and olive oil in a mini food processor until well blended. Combine the jicama and watermelon rind in a large bowl. Toss with the dressing to coat. Cover and set aside.

To make the Habanero-Radish Mayo, pulse the lime juice, radishes, garlic, and habanero in the mini food processor a few times, and then add the mayonnaise and pulse until blended. Transfer to small bowl, cover and refrigerate.

To prepare the vegetable mixture for the patties, heat a heavy nonstick fire-proof medium skillet on the grill. Add olive oil, sweet onions, green onions, celery, red and green bell peppers to the skillet and saute, stirring often for 5 to 7 minutes until translucent; remove from heat. To make the patties transfer the sauteed vegetable “Cajun Holy Trinity” into a large bowl and gently combine with ground chuck, salt, and milk, handling as little as possible. Form into 6 bun-shaped patties and sprinkle each side of patty with equal portions of the black pepper. Loosely cover with plastic wrap and set aside.

When the grill is ready, brush grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5-7 minutes on each side for medium. Place the buns, cut side down on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread a generous amount of the Habanero-Radish Mayo over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by enough radicchio treviso leaves to cover the patty and top with equal portions of the Jicama and Watermelon Rind Serrano Slaw. Add the bun tops and serve. Enjoy!