Serve these bold Creole spiced burgers on lightly toasted buns with mixed seasonings, crisp lettuce, sliced onions, and ripe tomatoes for a true taste of Louisiana's vibrant flavors.
In a large bowl, mix the beef, barbecue sauce, chili sauce, sugar, onion, and breadcrumbs. Shape into small patties and grill on a lightly oiled barbecue or in a frying pan, turning once.
For extra flair, brush with chili paste before flipping to create a deliciously charred crust.
Ingredients: 2 tbsp garlic powder, 2 tsp ground ginger, 2 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 2 tsp salt, 3 crumbled bay leaves, 2 tsp cayenne pepper, 10 ml fresh lime juice, 1 medium minced onion, 225 ml dark rum, 150 g brown sugar.
Mix the garlic powder, ginger, allspice, cinnamon, nutmeg, salt, bay leaves, and cayenne; store in a sealed jar in the fridge. When grilling, combine with lime juice, onion, rum, and sugar. Marinate the meat for at least 2 hours in the fridge and baste frequently while cooking.
Ingredients: 225 ml vinegar, 90 ml lime juice, 2 finely chopped onions, 6 finely chopped radishes, 2 crushed garlic cloves, 2 tsp destemmed and finely chopped fresh chili, 4 tsp olive oil, salt and freshly ground black pepper to taste.
Combine all in a stainless steel container and serve. Store leftovers in a sealed glass jar.
