Original Creole Seasoning 
Grilled Seafood Boil Skewers with Garlic King Crab Butter
These grilled seafood skewers by @Grillnation bring all the flavor of a backyard boil—with garlic king…
Get RecipeThis is the perfect classic backyard cheeseburger but with a Creole twist. @firehousegrub creates a juicy, cheesy and flavor-filled burger topped with a creamy aioli that will be a hit at your next cookout.
Ingredients
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Brioche Buns
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3 Pounds 80/20 Ground Beef
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Lettuce
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Tomato
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Onion
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Cheddar Cheese
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Tony’s Original Creole Seasoning, to Taste
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Worcestershire Sauce, to Taste
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1 Cup Mayonnaise
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2 Tablespoons Fresh Garlic, Minced
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1 Tablespoon Olive Oil
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1/2 Lemon
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2 Tablespoons Butter
- Clear
Directions
Making the Burgers:
- Heat grill to medium-high heat.
- While grill preheats, form burger into patties. When forming, make a divot in the middle. This will help your burgers stay flat while cooking.
- Season patties liberally with Tony’s Original Creole Seasoning. Drizzle Worcestershire over patties.
- Place patties on grill and cook for 2-3 minutes.
- Turn burger patties 90 degrees and cook for an additional 2-3 minutes. This will give you the nice checkerboard grill marks on your patty.
- Flip patties and cook for 2-3 more minutes.
- Turn patties 90 degrees and top with cheese.
- Reduce heat to medium-low and cook for 2-3 minutes or until cheese is melted.
- Serve on a toasted brioche bun with your favorite toppings and Tony’s Creole Aioli.
Making Tony’s Creole Aioli:
- Melt butter in skillet over medium heat.
- Add minced garlic to skillet and cook until slightly browned.
- Turn off heat. Using a spatula, press down on garlic until it becomes a paste like consistency.
- In a bowl, mix together garlic paste, mayonnaise, olive oil, lemon juice from 1/2 lemon, and 2 teaspoons of Tony’s Original Creole Seasoning. Stir to combine.
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from our Cajun Country Cookbook
Lobster Rolls
These buttery lobster rolls by @firehousegrub are piled high and served with crisp, tangy coleslaw. A…
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