How To make Cajun Pork Burgers

How To Make Homemade Cajun Burgers

Here is my recipe for homemade Cajun burgers ENJOY

Bruce Mitchell's Cajun Crab and Beef Bacon Cheese Burgers | Blackstone Griddle

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Bruce The Alligator Man Mitchell and Mrs. Janet have made countless burger down in the bayou, but this burger recipe is one of their favorites. In this episode, Bruce and Mrs. Janet will share one of their favorite Crab Burger Recipes. Be sure to use coupon code BruceMitchell for a 10% discount at BlackstoneProducts.com


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Spicy Cajun Pork Loin Sandwich

How I Turned a $10 Pork Loin into a $20 Cajun Pork Loin Sandwich

Pork Loin injected with a Cajun Butter, Seasoned with King Craw Seasoning and smoked on the pellet grill. Turned into a monster, big-boy pork loin sandwich with spicy garlic pickles and a creamy creole slaw.
 
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Cajun Pork Loin Sandwich Recipe

WHAT MALCOM USED IN THIS RECIPE:
- Curved Blade Trimming Knife
- Malcom’s King Craw Cajun Seasoning
- Injector -
- Killer Hogs Spicy Garlic Pickles 
- Zatarain's Creole Mustard
- Thermoworks DOT
- 12inch Slicing Knife
- BBQ Gloves -
 
Cajun Pork Loin Sandwich Recipe
- 1 5# pork loin roast
- 1/4 cup creole mustard
- 2 Tablespoon Malcom’s King Craw Cajun Seasoning
- 8oz Cajun Injection - *recipe below or use your favorite
- 8 Jumbo burger buns
- 1/2 cup Blue Plate Mayonnaise 
- Creamy Creole Mustard Slaw - *recipe below
- 1 jar Killer Hogs Spicy Garlic Pickles 

Directions:
1. Prepare pellet smoker for indirect cooking at 275°F using pecan pellets for smoke flavor. Any grill can be used just maintain the same temperature throughout the cook.
2. Use a sharp knife to score the fat on the pork loin. Make slits at an angle spaced about 1/2” apart in one direction, rotate the pork loin and make additional cuts in the opposite direction.
3. Apply a light coat of creole mustard to the outside of the loin and season with King Craw cajun seasoning. Inject the pork loin to add moisture and flavor inside the meat
4. Place the pork loin on the pellet smoker fat side up and cook until internal temperature reaches 135°F. Remove from the pit and allow it to rest for 10-15 minutes covered loosely with aluminum foil. The internal temperature will carry over producing a perfectly cooked, juicy pork loin.
5. Slice the loin thin and pile high on a toasted jumbo burger bun slathered with Blue Plate mayonnaise, spicy garlic pickles, and topped with creamy creole slaw.

Cajun Butter Injection Recipe:
- 14oz can of Chicken Broth
- 1/4 cup melted Butter
- 2 Tablespoons Killer Hogs Hot Sauce
- 1 teaspoon Malcom’s King Craw Cajun Seasoning
Directions:Place ingredients into a bowl or mason jar and whisk to combine. Shake or stir well before injecting

Creamy Creole Slaw Recipe:
- 1/2 cup Blue Plate Mayo
- 1/4 cup creole mustard
- 3 Tablespoons sugar
- 1 Tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 bag of pre-shredded cabbage and carrots
- 1/2 sweet onion finely sliced

Directions:
1. Combine the mayo, creole mustard, sugar, red wine vinegar, salt, and black pepper in a mixing bowl.
2. Add the shredded cabbage and carrots along with the finely sliced onion to a large bowl.
3. Pour the creole dressing mixture over the vegetables and stir well.
4. Cover the bowl with plastic wrap and refrigerator for 1-2 hours before serving.
 
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Bruce Mitchell's Cajun Boudin Burgers | Blackstone Griddle

@BrucetheAlligatorMan's first attempt at making Boudin Burgers on the Blackstone was a smashing success. Watch the full episode here:

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Bayou Pork Burgers w/Ragin' Cajun Remoulade

Popeye Burger Recipe! (Pork Cheeseburger)

A killer burger suggestion from one of my subscribers in Italy. Crispy pork patty and a creamy bacon. spinach cheese sauce makes this burger!
Craycort Grate: