Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeJuicy, cheesy, and full of jalapeño and Creole heat! These tasty Jalapeño Cheddar Smashburgers by Firehouse Grub are perfect for your next backyard BBQ.
Ingredients
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2 Pounds 80/20 Beef
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2 Jalapeños
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1 White Onion
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Cheddar Cheese, Sliced or Shredded
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Brioche Buns
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Butter
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- Heat flat top or skillet over medium-high heat.
- Melt some butter on flat top or skillet and toast buns so they are ready to go once burgers are done.
- Thinly slice one jalapeño and sauté with butter.
- While jalapeño cooks, deseed and thinly dice the other jalapeño. Add jalapeño and cheese to meat and mix in. Form into balls. Don’t overwork the meat.
- Once jalapeño is cooked, remove and set to side for topping later. Thinly slice onion into strips.
- Melt a little dab of butter in flat top or skillet. Place meat balls into flat top or skillet. Sprinkle the onion strips on top. Using a spatula or grill press, smash the patties and hold for a few seconds to get a nice crust on the bottom side. Season liberally with Tony’s Original Creole Seasoning. Continue to cook for 2-3 minutes.
- Flip patties and top with cheddar cheese. Continue to cook until cheese is melted. Top burgers with jalapeño slices. Place on brioche buns and enjoy!
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from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
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