For A Southern Twist On Your Next Cheeseburger, Try It The Louisiana Way - Tasting Table

"To make the patty, you'll want to incorporate the standard burger seasonings - salt and pepper - but also blackened seasoning: a Cajun-inspired blend of black pepper, cayenne pepper, garlic powder, onion powder, paprika, salt, and dried herbs."

"Once the burger is off the fire, top it with a zesty remoulade sauce made with hot sauce, mustard, cornichons, green onion, and parsley. The sauce is the perfect cooling contrast to the blackened seasoning, and the burger patty is right at home with the complex spices."

"Since these poultry meats tend to have less umami and heaviness than a beef patty, you can really taste the flavor of the blackened seasoning against the remoulade. You can also go really Southern and opt for a fish patty; a blackened salmon burger with remoulade on top would be a fantastic pairing."

Louisiana-style burgers represent a creative culinary approach to the classic cheeseburger by incorporating Cajun and Creole flavors. The patty uses standard burger seasonings combined with blackened seasoning, a blend containing black pepper, cayenne pepper, garlic powder, onion powder, paprika, salt, and dried herbs. When grilling, the seasoning requires careful cooking to prevent burning and unpleasant aromas. The burger is topped with zesty remoulade sauce made from hot sauce, mustard, cornichons, green onion, and parsley, which provides a cooling contrast to the spiced patty. The recipe offers flexibility through protein substitutions like turkey, chicken, or blackened salmon, and remoulade customization using Worcestershire sauce or adjusted heat levels.

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