30-Minute Burger Marinade 
More Spice Seasoning 
Smoked Chicken Jambalaya
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Get RecipeFire up the grill for this Po Boyger recipe by @ChefBradleyBayou. It brings together a summer favorite with a Louisiana-inspired twist. A juicy, cheesy burger patty gets topped with cool Louisiana coleslaw for the perfect bite. It’s bold, easy, and made for days by the water or backyard grilling.
Ingredients
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1/3 cup plus 2 tablespoons Tony Chachere’s 30-Minute Burger Marinade
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1 tablespoon Tony Chachere’s More Spice Seasoning
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1 pound ground beef
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1/2 cup mayonnaise
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1 1/2 tablespoon yellow mustard
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1/2 head of iceberg lettuce
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1 heirloom or slicer tomato
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2 to 3 tablespoons whole capers
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2 to 3 buns of choice
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2 to 3 slices of pepper jack cheese
- Clear
Directions
- In a mixing bowl, combine ⅓ C Tony’s Burger Marinade with 1 lb ground beef. Cover and allow to refrigerate for 30 minutes.
- While burgers are marinating, thinly slice iceberg lettuce into long strips for a “coleslaw” feel. Set aside and in a separate bowl mix mayonnaise, mustard, and Tony’s More Spice Seasoning. Using a small amount of the sauce (a tablespoon or two) mix into the lettuce to make a slaw with your desired dressing consistency. Slice tomatoes to desired thickness for burger topping.
- Form 2-3 hamburger patties with marinated beef, and cook hamburgers to desired temperature, using the extra tablespoons of burger marinade to baste the burgers before and after flipping. Melt cheese over top of burgers as they finish cooking, covered with a pan lid or with the grill lid shut, to help with the melting.
- Toast your bun if preferred and layer bottom bun, a dollop of the mayonnaise/mustard sauce, lettuce “slaw”, tomato slice, hamburger patty, tablespoon of capers, another dollop of sauce, top bun, and ENJOY!
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