Original Creole Seasoning 
Chicken Meatball Sub w/ Trinity Marinara
Turn dinner into a Creole-inspired favorite with this Chicken Meatball Sub by @ChefBradleyBayou. Juicy chicken meatballs,…
Get RecipeFire up the grill and cook up some Louisiana flavor with this recipe by @GrillNation. Thinly sliced onions are smashed into juicy patties with crispy edges and savory flavor. Topped with creamy Creole sauce it’s a smashburger made for tailgates and backyard hangs!
Ingredients
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For the Burgers:
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2 lbs 80/20 ground beef
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2 large sweet onions, paper-thin sliced
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1 tablespoon Tony Chachere’s Original Creole Seasoning
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8 slices American Cheese
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4 brioche buns
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For the Cajun Burger Sauce:
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1/2 cup mayonnaise
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2 tablespoons ketchup
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1 tablespoon yellow mustard
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1 tablespoon honey
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1 tablespoon sweet relish
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1 teaspoon hot sauce
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2 teaspoons Tony Chachere’s Original Creole Seasoning
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Directions
- In a small bowl, combine mayonnaise, ketchup, mustard, honey, sweet relish, hot sauce, and Tony’s Creole Seasoning. Mix well and refrigerate until ready to use.
- Divide the ground beef into 8 loosely packed balls, about 4 ounces each. Do not compact the meat.
- Preheat your griddle to medium-high heat (425–450°F). Butter the buns and toast until golden brown. Remove and set aside.
- Place the beef balls on the hot griddle and immediately top each with a generous handful of sliced onions. Smash firmly with a burger press until thin and season lightly with Tony’s Original Creole Seasoning.
- Cook for 2–3 minutes until a deep crust forms. Flip, top with American cheese, and cook for another 1–2 minutes until melted.
- Place two cheesy patties together for each burger and remove from the griddle.
- Spread Cajun burger sauce on the top and bottom buns. Add the double onion smash burger patties and top with the toasted top bun.
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from our Cajun Country Cookbook
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
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