Cajun Hamburger Steak Recipes

Steps:

• Combine all seasoning blend ingredients in a small bowl or resealable plastic bag; mix well. , In a bowl, combine the first eight burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness. , Serve on buns; top with sauteed onions if desired. Store remaining seasoning blend in an airtight container.

Steps:

• Sauté onions and bell pepper until wilted.
• Add green onions and saute a few more minutes.
• Add this to the meat mixture along with other seasonings and mix well.
• Form the steaks, and broil on each side until brown.
• Move the pan to the oven and add about 1/2 cup of water to the pan and cover with foil.
• Continue to cook at 350 degrees for about 15 minutes then use a meat thermometer to check internal temperature; it should be: no less than 160°F (medium) and 170°F (well done).
• Add more water if needed and brush a little water over the steaks.
• Continue to cook until desired temperature is achieved.
• Lower fire to 250°F, check and add water if needed and cook for another 5 minutes.
• Remove from oven, brush with water, and/or sauce and leave covered for about 10 minutes.
• On the side sauté some onions, bell pepper and mushrooms.
• Add seasoning and a little instant roux to make a sauce.
• You can also make a roasted pepper sauce.
• Pour sauce and some veggies on top of the steak, or just put them on the side.

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Steps:

• Remove sausage from the casing & combine both meats in a bowl. Add the remaining ingredients & mix well. Let the mixture rest in the refrigerator for at least 1 hr for seasonings to "work".
• Form hamburger patties as usual & make them about 3/4" larger than the bun. The burgers will shrink, so doing this will give you a "bun-fitting" hamburger patty.
• Cook hamburgers on high heat on ea side for about 1 minute. Then finish them on a med low heat till done (An internal temp of 160F is recommended by the USDA).
• When done, spray them on both sides w/a water mist & sprinkle a little salt on them. Serve immediately.
• If not serving immediately, put the patties in a pan w/only enough water to cover the bottom. Keep them covered so they don't dry out. Doing all of this will give you a slightly moister hamburger patty.