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 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
Lobster Rolls
These buttery lobster rolls by @firehousegrub are piled high and served with crisp, tangy coleslaw. A…
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