Blackened Bayou Burger

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Meat thermometer
• •Wide spatula
• •Small mixing bowls

Instructions

1. 1

   Build the blackening spice

   Combine the paprika, garlic powder, onion powder, thyme, oregano, black pepper, white pepper, and cayenne in a small bowl. Whisk until uniform. This is your flavor foundation. Smell it. It should wake you up, make your nose tingle with anticipation. At Lagniappe, we go through pounds of this blend every week. Mix more than you need and store the extra in a jar. You'll find yourself reaching for it constantly.

   The cayenne here is a starting point. If you want more heat, build it up gradually. You can always add fire, but you can't take it away.
2. 2

   Make the remoulade

   Whisk together the mayonnaise, Creole mustard, horseradish, hot sauce, minced capers, garlic, paprika, and cayenne in a bowl. Taste it. The mustard should sing, the horseradish should have presence, and the heat should build slowly at the back of your throat. Adjust the hot sauce if it needs more punch. Let this sit in the refrigerator while you work on the patties. The flavors marry and mellow as they rest.

3. 3

   Form the patties

   Divide the ground beef into four equal portions, about six ounces each. Handle the meat gently. Overworking it makes tough, dense burgers. Form each portion into a patty slightly larger than your buns, about three-quarters of an inch thick. Press a shallow dimple into the center of each patty with your thumb. This prevents the burger from puffing into a dome as it cooks.

   Cold meat holds together better. If your patties are falling apart, refrigerate them for fifteen minutes before cooking.
4. 4

   Season the beef

   Season both sides of each patty with kosher salt, pressing gently so it adheres. Then coat generously with the blackening spice, about a tablespoon per patty, covering every surface. The spice should form a visible crust. Don't be timid here. The blackening needs enough spice to create that signature char and bloom of flavor. This is where the magic starts.

5. 5

   Heat your cast iron

   Set your cast iron skillet over high heat. I mean screaming high. Let it heat for at least five minutes until the pan is smoking lightly. A drop of water should vaporize instantly on contact. This intense heat is non-negotiable. The blackening technique only works when the spices hit a surface hot enough to bloom and char without burning the meat underneath. Open your windows. Turn on the vent. This will make smoke. That's how you know it's working.

6. 6

   Blacken the patties

   Brush both sides of each seasoned patty with melted butter. The butter is essential: it conducts heat, helps the spices bloom, and creates that signature blackened crust. Carefully lay the patties in the screaming-hot skillet. You'll hear an aggressive sizzle and see smoke immediately. Cook without moving for three to four minutes. The crust will turn dark mahogany, almost black in spots. Flip once and cook another three minutes for medium, or adjust to your preference.

   Only cook two patties at a time if your skillet is twelve inches or smaller. Crowding drops the temperature and steams instead of blackens.
7. 7

   Add the cheese

   In the final minute of cooking, lay a slice of pepper jack over each patty. The residual heat will soften the cheese, letting it drape over the blackened crust in glossy ribbons. Transfer patties to a plate and let them rest for two minutes while you toast the buns. Resting allows the juices to redistribute so they stay in the burger, not on your plate.

8. 8

   Toast the buns

   Split the brioche buns and brush the cut sides with remaining melted butter. Toast them cut-side down in the same cast iron skillet for about thirty seconds until golden and slightly crisp. The buns will pick up residual spice and butter from the pan. That's not an accident. That's flavor you paid for.

9. 9

   Build and serve

   Spread a generous layer of remoulade on both cut sides of each bun. Set a butter lettuce leaf on the bottom, followed by a tomato slice if using. Place the blackened patty on top, then pile on the pickled peppers. Crown with the top bun. Serve immediately while everything is still warm and the cheese is soft. This is a two-handed burger. Napkins are not optional.

Chef Tips

• •The 80/20 beef ratio is important. Leaner meat dries out under the intense heat of blackening. You need that fat to keep the burger juicy while the exterior chars.
• •Make the remoulade a day ahead if you can. The flavors develop and mellow overnight. At the restaurant, ours sits for at least twelve hours before service.
• •If you don't have Creole mustard, use a grainy Dijon. Don't substitute yellow mustard. The flavor profile is completely different.
• •Your cast iron should be well-seasoned for this. The spices will create smoke and stick to a poorly maintained pan. If your skillet needs work, this isn't the dish to break it in.
• •Pickled sport peppers or banana peppers both work beautifully. I prefer sport peppers for their heat, but go with what you can find.

Advance Preparation

• •Remoulade can be made up to 5 days ahead and stored refrigerated. The flavor improves with time.
• •Blackening spice blend keeps for 3 months in an airtight container. Make a double batch.
• •Patties can be formed and seasoned up to 4 hours ahead. Keep refrigerated until ready to cook.

Frequently Asked Questions

Nutrition Information

1 serving (about 330g)