Labor Day is right around the corner and it is the perfect excuse to fire up the grill! Today I’ve partnered with Stubb’s Sauces and Marinades to bring you a recipe for some spicy Cajun Pork Burgers that will certainly be a crowd pleaser! 

In Texas, food plays a vital role in our life and those Texas flavors, barbecue and Tex-Mex, and that Creole spice, show up regularly on our dinner menu and annually at holidays and various family functions. This means spring crawfish boils, smoked turkey and pecan pie with local Texas pecans at Thanksgiving, a smoked brisket and barbecue ribs or a large pot of seafood gumbo for Christmas, and of course spicy black-eyed pea soup and buttery cornbread for New Year’s.

This love of food, flavor and Texas pride is why I love supporting local restaurants and brands because they often have similar stories of how their upbringing in not only Texas but all over the south has helped shape and create their business and products. And those Texas roots y’all, are like none other! 

Today’s recipe for Cajun Pork Burgers is definitely not a classic Cajun recipe, but has Cajun flavors, including the holy trinity (in Cajun cooking that’s onions, celery and green bell peppers) and a good dose of heat from Cajun hot sauce and andouille sausage! I also threw in some Stubb’s Pork Spice Rub (a blend of dried chili peppers, paprika, mustard seed, garlic and onion) because just like me, Stubb’s Sauces and Marinades are rich in Texas history and culture; not to mention the perfect bend of Texas flavors!

Whether you’re a true blue Texan or Cajun at heart, I think these Cajun Pork Burgers would be amazing for those Labor Day get togethers! Throw some on the grill, enjoy some good company and Laissez les bon temps rouler (or let the good times roll!)!

Continue to Content

Cajun Pork Burgers

Yield: Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These spicy Cajun Pork Burgers with homemade Remoulade Sauce will certainly be a crowd pleaser!

Print

Ingredients

• Cajun Pork Burgers:
• ½ tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 rib celery, finely chopped
• 1 small green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 pound ground pork
• 1/2 pound andouille sausage, finely chopped*
• 2 tablespoon finely chopped fresh parsley
• 1 tablespoon Stubb's Pork Spice Rub
• 2-3 teaspoons hot sauce
• 1 egg, whisked
• 1/2 teaspoon each kosher salt and black pepper
• -
• Remoulade Sauce:
• 1 cup mayonnaise
• 3 tablespoons stone ground mustard
• 1 teaspoon paprika
• 2 teaspoons Stubb's Pork Spice Rub
• 2 teaspoons prepared horseradish
• 1 tablespoon capers, roughly chopped*
• 2 tablespoons chopped fresh parsley
• 2-3 teaspoons hot sauce
• 1/2 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon each kosher salt and black pepper
• -
• For serving:
• Prepared remoulade sauce
• Lettuce
• Sliced tomatoes
• Hamburger buns, toasted if desired

Instructions

1. For the Cajun Pork Burgers: Preheat oil in a large skillet over medium heat. Add onions and cook for 5-7 minutes. Add celery and bell peppers and cook for an additional 3-4 minutes. Stir in garlic and cook for and additional 30-60 seconds. Remove from heat and set aside to cool.
2. In a large bowl combine the cooled vegetables, ground pork, chopped andouille sausage, parsley, pork spice rub, hot sauce, and egg. Using your hands, gently mix the burger mixture until combined. Divide burger mixture into 4 equal portions. Being careful not to over work the meat, shape pork into ¾-inch thick patties. Using your thumb, press a small dimple into the center of the formed burger. Season prepared burger patties with salt and black pepper.
3. Meanwhile, preheat grill to high heat. Transfer burgers to preheated grill. Cook burgers for 4-5 minutes per side, or until cooked through.
4. Serve Cajun Pork Burgers on hamburger buns with lettuce, tomato and homemade Remoulade Sauce.
5. To make Remoulade Sauce: Place all Remoulade Sauce ingredients in a small food processor. Puree on high until sauce is smooth and creamy. Serve at once or store covered in the refrigerator for up to two weeks.

Notes

Chorizo sausage can be substituted for andouille sausage.
-
Dill pickle or sweet pickle relish maybe substituted for the capers in remoulade sauce.

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Other recipes you might enjoy:

Grilled Peach Sundaes with Sticky Sweet Caramel Sauce 
Spicy Bar-B-Q Bacon Wrapped Chicken Kabobs 
Grilled Steak with Corn and Green Chile Relish 
Steak and Potato Burgers 
Seasoned Shoestring Fries with Creamy Mesquite Fry Sauce 

Disclosure: I am in a working relationship with Stubb’s Sauces and Marinades. This Grilled Peach Sundaes with Sticky Sweet Caramel Sauce recipe was developed by me for Stubb’s and this blog post was written by me on behalf of Stubb’s. All thoughts and opinions are my own. Because of sponsors like Stubb’s I am able to continue to bring you all the content I feature here.