Creole Chicken and Mushroom Burger

Submitted by Gisele Duschanek-Myers


About the cook: I have a passion for cooking

About the dish: Creole flavors playing off the idea of cajun butter steak



National Origin: Creole

Serves: 4

Estimated Time: 1 to 2 Hours

Ingredients:

Corn Succotash
Ingredients

2 cups fresh yellow corn 3-4 ears

1 Tablespoon unsalted butter

1/2 cup diced shallot

1/4 cup chopped green bell pepper

1/2 Tablespoon Cajun/Creole seasoning

1/2 teaspoon Kosher salt

1/4 cup heavy cream

Instructions

Shuck corn by removing the husks and silky tassels. Cut kernels from cob. Run knife up and down cob to remove any residual corn milk

Melt butter in large skillet over medium heat. Add shallot; sauté 5 minutes, or until shallot begins to turn translucent. Add bell pepper; continue sautéing for 3 minutes.

Add Cajun/Creole seasoning and salt; stir to combine.

Add corn and cook, stirring occasionally over medium heat until corn is tender, 10 to 12 minutes.

Add cream; cook an additional 2 to 3 minutes.

Correct seasonings.

Yield: 4 servings.

Remoulade
INGREDIENTS

1 cups mayonnaise

2 Tablespoons mustard (Creole mustard if possible)

1 tablespoon Cajun or Creole seasoning

2 teaspoons prepared horseradish

3-4 little gerkins pickles

1 teaspoon hot sauce (Louisiana style)

1 large clove garlic, minced and smashed

1 stalk celery, finely chopped

4-6 green olives, finely chopped

1 green onion, finely chopped

Combine all ingredients and refrigerate for at least an hour so flavors combine


Cajun Seasoning
Ingredients

1 tablespoon salt
1 Tablespoon garlic powder
1 1/2 Tablespoons paprika
1/2 Tablespoon black pepper
2 teaspoons onion powder
2 teaspoons cayenne, can adjust for more heat
1 Tablespoon thyme
1 Tablespoon oregano
1/2 Tablespoon ground bay leaf

Combine all dried spices, taste, adjust heat or salt if needed

Herb Cream Cheese
Ingredients

1 pkg cream cheese, softened
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon terragon
Start with 1/2 Tablespoon each of salt and pepper, retaste and adjust after letting it sit about 30 minutes

Just combine all ingredients. Let sit to release flavor throughout the cream cheese, adjust seasonings if needed.


Cajun Chicken and Mushroom Burger
Ingredients

1 lb ground chicken
1 pt white button mushrooms- minced finely
1 1/tablespoons minced garlic
6 Tbsp, roughly, clarifed butter or ghee
2 Tbsp worchestire sauce
About 4 Tbsp Creole Seasoning
Tomato and shredded lettuce to top

In a skillet add half the butter and let melt on medium low heat. Add mushrooms and cook down. Once they darken in color and loose most of their moisture add worchestire sauce and garlic. They are done when they have shrunk in size to about 1/3 the original amount, they are dark (a blackened color) and the is no excess moisture left in pan. Remove and cool.

Take ground chicken, mix in mushrooms JUST UNTIL COMBINED, DO NOT OVER WORK! Divide into 4 equal portions and put each portion into burger press and form patty. Place each patty on parchment paper and season both sides liberally. Put back in fridge for at least an hour to let them set up.

Take patties out of fridge and let sit 15mins approximately. Get a grill pan or cast iron skillet hot on medium high to high heat with remaining butter. Put patties in AND LEAVE THEM ALONE.. NO TOUCHING OR FLIPPING! Cook about 3-4 mins each side- turn only once to get carmelized color and seal in juice. DO NOT SMOOSH DOWN EITHER... resist the urge!

Let sit for 5 mins and start Creole Chicken and Mushroom Burger assembly!

**buns: butter each inner surface of each bun, warm a skillet on medium heat and toast buns.

My preferred stack:
Bun
Remoulade
Shredded lettuce
Corn Succotash
Burger
Tomato
Herb Cream cheese about 2 Tbsp
Bun

Preparation:

Corn Succotash
Ingredients

2 cups fresh yellow corn 3-4 ears

1 Tablespoon unsalted butter

1/2 cup diced shallot

1/4 cup chopped green bell pepper

1/2 Tablespoon Cajun/Creole seasoning

1/2 teaspoon Kosher salt

1/4 cup heavy cream

Instructions

Shuck corn by removing the husks and silky tassels. Cut kernels from cob. Run knife up and down cob to remove any residual corn milk

Melt butter in large skillet over medium heat. Add shallot; sauté 5 minutes, or until shallot begins to turn translucent. Add bell pepper; continue sautéing for 3 minutes.

Add Cajun/Creole seasoning and salt; stir to combine.

Add corn and cook, stirring occasionally over medium heat until corn is tender, 10 to 12 minutes.

Add cream; cook an additional 2 to 3 minutes.

Correct seasonings.

Yield: 4 servings.

Remoulade
INGREDIENTS

1 cups mayonnaise

2 Tablespoons mustard (Creole mustard if possible)

1 tablespoon Cajun or Creole seasoning

2 teaspoons prepared horseradish

3-4 little gerkins pickles

1 teaspoon hot sauce (Louisiana style)

1 large clove garlic, minced and smashed

1 stalk celery, finely chopped

4-6 green olives, finely chopped

1 green onion, finely chopped

Combine all ingredients and refrigerate for at least an hour so flavors combine

Cajun Seasoning
Ingredients

1 tablespoon salt
1 Tablespoon garlic powder
1 1/2 Tablespoons paprika
1/2 Tablespoon black pepper
2 teaspoons onion powder
2 teaspoons cayenne, can adjust for more heat
1 Tablespoon thyme
1 Tablespoon oregano
1/2 Tablespoon ground bay leaf

Combine all dried spices, taste, adjust heat or salt if needed

Herb Cream Cheese
Ingredients

1 pkg cream cheese, softened
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon terragon
Start with 1/2 Tablespoon each of salt and pepper, retaste and adjust after letting it sit about 30 minutes

Just combine all ingredients. Let sit to release flavor throughout the cream cheese, adjust seasonings if needed.

Cajun Chicken and Mushroom Burger
Ingredients

1 lb ground chicken
1 pt white button mushrooms- minced finely
1 1/tablespoons minced garlic
6 Tbsp, roughly, clarifed butter or ghee
2 Tbsp worchestire sauce
About 4 Tbsp Creole Seasoning
Tomato and shredded lettuce to top

In a skillet add half the butter and let melt on medium low heat. Add mushrooms and cook down. Once they darken in color and loose most of their moisture add worchestire sauce and garlic. They are done when they have shrunk in size to about 1/3 the original amount, they are dark (a blackened color) and the is no excess moisture left in pan. Remove and cool.

Take ground chicken, mix in mushrooms JUST UNTIL COMBINED, DO NOT OVER WORK! Divide into 4 equal portions and put each portion into burger press and form patty. Place each patty on parchment paper and season both sides liberally. Put back in fridge for at least an hour to let them set up.

Take patties out of fridge and let sit 15mins approximately. Get a grill pan or cast iron skillet hot on medium high to high heat with remaining butter. Put patties in AND LEAVE THEM ALONE.. NO TOUCHING OR FLIPPING! Cook about 3-4 mins each side- turn only once to get carmelized color and seal in juice. DO NOT SMOOSH DOWN EITHER… resist the urge!

Let sit for 5 mins and start Creole Chicken and Mushroom Burger assembly!

**buns: butter each inner surface of each bun, warm a skillet on medium heat and toast buns.

My preferred stack:
Bun
Remoulade
Shredded lettuce
Corn Succotash
Burger
Tomato
Herb Cream cheese about 2 Tbsp
Bun

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