|Cajun Pork and Shrimp Burgers made with onion, bell pepper and celery, the Trinity of Cajun vegetables, Cajun seasonings and a blend of raw ground shrimp and pork.|
Cajun Pork and Shrimp BurgersPork rules in the south, that's for certain. Part of that comes from the fact that back in the day, just about everybody raised their own hogs, and believe you me, every part of that pig was utilized in some form. These days we pretty much get our pig from the grocery store like most the rest of y'all, but pork still rules down in this part of The South.
The combination of some form of pork with shrimp is not at all unusual in this part of The South either, because, of course we love our shrimp too! Chorizo is especially good in this burger, providing that nice extra spicy kick. Make sure though that you're using the Mexican chorizo and not the Spanish or Portugese chorizo. Mexican chorizo sausage is a raw sausage that is stuffed into a casing. Spanish chorizo and Portugese chorizo are cured sausages - more like the smoked sausages we are all familiar with. For these burgers you'll want the Mexican variety.
Recipe: Cajun Pork and Shrimp Burgers©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
- 1 tablespoon of olive oil
- 1/4 cup of finely minced celery
- 1/4 cup of finely minced bell pepper
- 1/8 cup of finely minced green onion
- 1 pound of raw shrimp, peeled and deveined
- 1 pound of raw Mexican Chorizo sausage, Italian sausage, Bratwurst, or other raw ground pork
- 1/2 tablespoon big flake Creole seasoning (like Zatarain’s), or your favorite Cajun/Creole seasoning, or to taste, optional
- 1 teaspoon Old Bay seasoning
- Condiments as desired
Heat olive oil in a large skillet over medium heat. Saute the celery, bell pepper and green onion until soft, about 3 minutes. Set aside to let cool. Meanwhile, clean and devein shrimp, rinse, pat dry, and set aside to drain. Remove casing from sausage and crumble into a large bowl; set aside. Grind the shrimp in a food processor, or chop with a knife to desired consistency. Add the shrimp to the sausage; add the Creole and Old Bay seasonings. Mix well and shape into 4 or 6 equal sized patties.
Preheat grill on high for 10 minutes. Reduce heat to medium low and cook burgers over direct heat for 15 minutes, turning every 5 minutes, or until they reach an internal temperature of about 165 degrees. Serve on toasted buns and dress with desired condiments.
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