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Cajun Hamburger
Aliceann's co-worker was incredulous when told that we had a "great recipe" for
hamburgers. "Nobody," he insisted, "nobody has a recipe for hamburger." We appreciate his
reasoning. Still. . . . This recipe, which supplements the basic pleasures of a grilled
hamburger with the heat of cumin and red pepper, the texture of the green peppers, and the
coolness of the tomatoes and sour cream, takes ground beef to another level.
| 1 green pepper, cored, seeded, and minced |
1/2 c. chopped scallions |
| 3 large garlic cloves, minced |
1/4 t. red pepper flakes |
| 2 t. ground cumin |
2 T. fresh oregano |
| 1 T. fresh thyme |
1 t. paprika |
| salt to taste |
2 lbs. lean ground beef |
| 6 hamburger buns, toasted |
sliced tomatoes |
| sour cream |
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- Combine green pepper, scallions, and garlic in a large mixing bowl. Add the
herbs and spices, mixing thoroughly. Fold in the beef with a minimum mixing.
- Shape the beef into 6 large patties, making the center of each about
1/2 inch thick and the outer edge about 3/4 inches thick.
- Grill the meat, and serve it on the toasted buns.
- The tomatoes and sour cream should be in serving dishes at the table to garnish the
burgers.
6 servings
Source: The Silver Palate Good Times Cookbook
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