|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 BurgersThese burgers, made of pork and shrimp are a great way to keep the grilling season in high gear, even though summer is winding down. If you're looking for a great burger bun that'll hold up to thick, juicy burgers like this Cajun Pork and Shrimp burger, I've certainly got one for you.
Nature's Pride recently introduced new additions to their 100% natural line of buns and rolls and I had the opportunity, through the Foodbuzz Tastemaker program, to try them out. I received samples of Premium Harvest Hamburger Buns and Rolls in three varieties: Country White Bakery Buns, Country White Deli Rolls and 100% Whole Wheat Bakery Buns. These are impressive buns y'all, thick and chewy and substantial, gourmet, bakery style buns - nothing wimpy here.
Since these buns and rolls are all natural - meaning 100% natural ingredients, no artificial preservatives, colors, flavors, trans fats or high fructose corn syrup - they also arrived with a short shelf life, but I didn't find that a problem at all, though I did reserve the deli rolls for later use and froze those. Mother Nature wasn't cooperating much with grilling though, so I used the entire package of the Country White Bakery Buns for a full batch of what I call refrigerator skillet burgers - a thin, pan fried burger, sandwiched in a bun, with some caramelized onions and sprinkled with cheese, then wrapped and refrigerated for microwaving when the "hungries" hit.
The hamburger buns really are impressive. Nice, large bakery quality buns, and very tasty to boot. These are not your typical, supermarket burger buns and we really enjoyed them. If you frequent here on any regular basis though, you probably have noticed that I seem to typically prefer big, chunky, thick burgers over the slimmer ones.
You may recall that Pimento Cheese Turkey Burger from the POM vs. Coach's Oats recipe challenge, which, thanks to y'all, we won! I used the 100% Whole Wheat buns for that burger and it was a perfect fit for it. I'm here to tell you that even with that big ole dousing of pimento cheese and coleslaw these buns held up.
As much as this southern gal loves her white bread and rolls though, and I certainly do, I have to say that the whole wheat buns were my favorite. I loved the texture of these buns, and they were thick and hardy with a great wheat taste. Have to say, I'm pretty impressed with these Nature's Pride Premium Harvest Buns.
After the turkey burgers, the remaining rolls went into the freezer and were later extracted to use for the gorgeous Cajun Pork and Shrimp Burgers you see pictured above. Not a single thing was lost in the freezing process either. These buns were just as fresh out of the freezer as the day I received them! To keep up with the newest products and pick up a few recipe tweets, you can follow Nature's Pride on Twitter.
Now on to the burger! Pork 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.
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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 of Zatarain's Big & Zesty Original, Garlic & Herb Creole seasoning, or your favorite Cajun/Creole seasoning, or to taste
- 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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Disclosure: Nature's Pride and Foodbuzz provided me with free product. The recipe and opinions are all mine.
Posted by Mary on August 3, 2010Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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