Cajun Burger With Spicy Southwest Sauce - cooking recipe

Ingredients

Cajun Mayo
1/2 cup mayonnaise
1 teaspoon cajun seasoning (Luzianne Cajun Seasoning)
1 tablespoon barbecue sauce (Sweet Baby Rays)
Cajun Burger
1/2 tablespoon butter
1/2 cup yellow onion, diced
1/2 garlic clove, minced
1 serrano pepper, most of the seeds removed and minced
1 1/2 lbs hamburger (70/30)
1 tablespoon cajun seasoning
1/4 cup Worcestershire sauce

Preparation

Cajun Mayo:
Prepare the Cajun mayo by combining the mayo, Cajun seasoning, and BBQ sauce and stir. Taste and adjust (like your grandma always told you), then set aside.
Pre-Heat Grill on High.
Burgers:
Heat a small pan over medium high heat.
Add the pat of butter to the pan and melt.
Add the onions and saute 2-3 minutes stir often.
Add the peppers and continue to saute 1-2 minutes.
Add the garlic and saute until fragrant.
Remove the onion, pepper, garlic mixture from heat allow to cool (Stick it in the freezer if your stomach is growling!).
Put the onion mixture into a large non-reactive bowl.
Tear the hamburger into small pieces and place in the same bowl.
Add the Worcestershire sauce.
Sprinkle 1/2 of the tbsp of Cajun seasoning over the meat and mix gently but thoroughly with your hands. (No pockets of seasoning please!).
Sprinkle the remaining Cajun seasoning and remix careful to not over work the meat.
Form into patties slightly larger than your buns.
Grilling:
Place the burgers on the grill and listen to it sear the meat.
Reduce the heat to medium / medium high and continue cooking with the lid closed until the burgers are done to your liking flipping once.
Add the cheese shortly after the flip to get a really good melt (Important for thick slices of cheese).
Remember meat tastes better if not over cooked and the temperature will rise another 3-5 degrees after pulling the burgers from the grill. Cooking by temperature is the only way to get consistent results. I like to pull my burgers at 145-150 degrees.