Recipe Author: Sean Coonce | Pastured Kitchen
Summertime is grilling time and burgers are a summertime staple. Don’t be afraid to change up your recipe from time to time. Burgers are so flexible, you can add a seasoned rub or blend your seasonings into the ground meat before forming patties. Try these cajun burgers to mix things up.
In this recipe, Sean Coonce of Pastured Kitchen, uses a cajun rub he’s developed which gives the burgers a nice crust. This also helps keep the juiciness and flavor hidden away inside the burger.
Grass-fed ground beef has amazing flavor. Grass-fed meats are also leaner and require less time on heat. Watch your burgers and check internal temperatures to get the desired doneness. Take your burgers off the heat before they’re completely done. Remember, they’ll continue to cook after taking them off the grill or skillet.
Minimum recommended safe internal temperature for burgers is 160 deg F. See the temperatures below for cooking burgers.
Rare = 120 – 125 deg F
Med Rare = 130 – 135 deg F
Medium = 140 – 145 deg F
Med Well = 150 – 155 deg F
Well Done = 160 – 165 deg F
Photo Credit: Cajun Burgers with Carmelized Onions by Sean Coonce | Pastured Kitchen
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
- 1 lb ground beef
- 1 lg yellow onion cut into half moon rings
- 8 cups fresh spinach
- 4 tbsp tallow, divided
- salt and pepper to taste
- 1 tbsp sea salt
- 1 tbsp sweet paprika
- 2 tsp garlic powder
- 1 tsp chipotle powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 2 tsp coarse ground pepper
- 1 tsp thyme
- 1 tsp oregano
Instructions For Cajun Burgers with Carmelized Onions
- Melt 2 tbs tallow in a medium skillet over medium low heat.
- Add sliced onion and season with salt and pepper. Allow onion to slowly carmelize, stirring occasionally, about 30 minutes.
- While onions are carmelizing, pre heat grill on high.
- While grill is preheating, form ground beef into patties, season both sides with salt and set aside.
- Thoroughly combine cajun seasonings in a bowl and season both sides of burgers generously.
- Grill burgers on high for approximately 5 minutes per side. Remove from grill and let rest another 5 minutes.
- While burgers are resting, remove onions from pan and set aside.
- Return pan to stove and melt remaining tallow over medium heat.
- Add spinach, season with salt and saute until wilted, about two minutes.
- Serve spinach as a bed for the burger with carmelized onions on top and enjoy.
Meet The Chef
Sean Coonce has battled epilepsy since childhood. While on a Paleo diet, Sean has reduced dependence on medications for managing symptoms. He’s been able to thrive using food as medicine. For more recipes and cooking tips, visit Sean’s website, Pastured Kitchen.