I made some fun stuff for @tonychacheres Creole spice! This spice has been a staple in my kitchen forever and it goes well on literally EVERY DAMN THING. Look for a new recipe and video here every month from May to July.
I love a good smoked burger so I combined some Texas smoke to a Tony Chachere spiced burger and made something very special. I topped it off with my homemade remoulade and proved that all you need is some Tony Chachere’s Original Creole Seasoning and a single condiment to create backyard magic.
Makes 4 quarter pound burgers
1 lb - high quality ground chuck, divided into 4 equal parts
4 - classic, seeded burger buns
butter
Tony Chachere’s Original Creole Seasoning
MOTZ’S REMOULADE
1/2 cup - mayonnaise
1 - clove garlic, chopped fine
1/2 tsp - lemon juice
1/2 tsp - pickle juice
1 tsp - diced dill pickle
2 tsp - sweet paprika
2 tsp - horseradish
2 tbs - creole mustard
1/2 tsp - Worcestershire sauce
1 tsp - Tony Chachere’s Louisiana Pepper Sauce
1.5 tsp - Tony Chachere’s NO SALT Creole Seasoning
Get your smoker up to 225 degrees.
Form beef into thick patties. For excellent consistency use a food ring or round dough cutter to make perfect patties. Season both sides of each patty with Tony Chachere’s Original Creole Seasoning and place in the smoker. Time your burgers to 50 minutes.
Combine all of the ingredients for the remoulade in a bowl, whisk and refridgerate while the burgers are smoking. The more time the sauce spends in the fridge the better it gets. This allows the dry spices to ‘bloom’ in the sauce.
Just before the burgers are finished butter and toast your burger buns in a skillet. Transfer the finished patties to the toasted buns and top with a generous amount of remoulade.
Hand-smash balls of beef using 2 squares of parchment paper. Place on flattop or in cast iron skillet at 400F and sprinkle with Tony Chachere’s Orig Creole. Place buns, butter side down, on flattop near burgers (if using a cast iron pan toast the buns first and set aside). Cook the burgers until liquid forms on top of patties (could be as fast as 2 mins), flip and place a slice of cheese on each patty.