You will need:
Each Burger Consists of;
8 oz Ground Beef
1-2 oz Andouille Sausage
2-3 ounces Gorgonzola Cheese
2 slices Thick Cut Cherry Wood Bacon (precook before assembling the burger)
Floribbean Rub and Seasoning, Chef of the Future Brand
Cajun Beer Battered Onion Rings (recipe follows)
Floribbean Mayonnaise (recipe follows)
Pretzel Bun 5 inch Diameter as the patty will shrink (for the ultimate pretzel bun,
see if a bakery can supply them or better still, a local soft pretzel company,
like the Philly Pretzel Factory (franchise)
Prepare the burger patty by precooking the Andouille Sausage and let cool.
Take the 8 ounces of ground beef and make 2 thin patties about 6 inches in diameter. Place the sausage in the center on one patty and place the other patty on top. Seal the edges together and reshape into a 6 inch thick patty. Season the patty well, both sides with Chef of the Future Brand Floribbean Seasoning Rub. (An Espresso coffee, Cocoa, Chipotle’ Pepper based rub) Set aside.
Prep the Onion Rings, Bacon and Floribbean Mayo, Cheese, lettuce and tomato
Grill the patty to your desired doneness and about when halfway done; place the cheese on top to melt. Liberally coat the bun bottom and top with the Floribbean Mayo.
Place the cooked burger on the bun and start building the burger, first with the bacon, then add the tomato, lettuce and onion rings.
Place the Floribbean mayo coated bun top on the stack. The Burger can be secured together with a bamboo skewer until ready to eat.
Serves one Very Hungry Tailgater! Cheers!
Floribbean Cajun Surprise Pretzel Burger
Not only does this burger have a surprise in the center of the patty, the layers of flavor are unsurpassed!
I came up with this Burger for the September/October issue of Tailgater Monthly Magazine. (Link) The Drool factor of this burger is 10+++.
Chef Robert Simon
Chef of the Future ® © 2017
compare to McCormick, Grill Mates, Old Bay, Zatarain's, Zatarain, Weber Seasonings, Slap Ya Mama, Tony Chachere, any BBQ Dry Rub