Creole Burger


Weekends were made for laid-back backyard suppers and platters of delicious food such as fried chicken or hamburgers. Kick up your usual weekend burgers by adding the bold flavors of Creole seasonings (we love Zatarain's) and a tangy sauce. We suggest using ground chuck for this recipe - the high fat content makes for the juiciest and tastiest burgers but be careful and watch for flare ups on the grill caused by excess, dripping fat. For the most tender burgers, avoid over-handling and overmixing the meat, which can cause it to be tough and tight. Make a flavorful spread using mayonnaise, parsley, hot sauce, lemon juice, and Creole mustard, a spicy mustard made from Dijon style mustard, Worcestershire sauce, and hot sauce. This spread, which is also tasty served with fried chicken or seafood, comes together quickly – you can blend it together while the hamburger patties are cooking. Brioche buns, or French hamburger buns, are sweeter and larger than regular hamburger buns and can be found at most grocery stores. If you can't find them, use your favorite hamburger bun.

Creole Burgers
Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
30 mins
Total Time:
30 mins
4 serves


  • 1 1/2 pounds ground chuck

  • 1/3 cup thinly sliced scallions (about 3 scallions)

  • 2 tablespoons Creole seasoning (such as Zatarain's)

  • 1/4 teaspoon cayenne pepper

  • 1/2 cup mayonnaise

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 teaspoon Creole mustard

  • 1 teaspoon hot sauce

  • 1 teaspoon fresh lemon juice (from 1 lemon)

  • 1 medium-size red onion, sliced into 1/4-inch rounds

  • 1 tablespoon olive oil

  • 4 brioche hamburger buns, lightly toasted

  • 1 large romaine lettuce heart, sliced (about 1 cup)


  1. Preheat a grill to medium (350°F to 400°F). Place ground chuck, scallions, Creole seasoning, and cayenne in a medium bowl. Using hands, gently combine. Shape mixture into 4 patties, and place on a plate. Clean bowl thoroughly. Stir together mayonnaise, parsley, mustard, hot sauce, and lemon juice in cleaned bowl; set aside.

  2. Place patties on oiled grates. Grill, covered, until no longer pink, about 5 minutes per side. Remove from grill; loosely cover patties with aluminum foil. Place onion slices on grates; brush with oil. Grill, covered, until slightly charred and tender, about 3 minutes per side.

  3. Spread 1 tablespoon of mayonnaise mixture on bottom half of each bun. Top each with romaine lettuce, 1 patty, and grilled onions. Cover with bun tops; serve.

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