- 9 to 12 pounds [4 to 5.5 kg] ground beef, shaped into 24 [6 to 8-ounce / 170 to 227-g each] patties
- 1 1/2 cups [375 mL] cajun seasoning blend
- 24 slices Monterey Jack cheese
- 24 sesame seed buns
Creole Mayonnaise
- 2 3/4 cups [690 mL] mayonnaise
- 2/3 cup [160 mL] creole mustard
Garnishings
- 48 tomato slices
- 48 thin slices red onion
- 1/2 cup [125 mL] mayonnaise-style salad dressing
Broccoli Slaw
- 20 cups [5 L] finely grated broccoli
- 3 cups [750 mL] grated carrots
- 12 cups [3 L] cabbage slaw mayonnaise salad dressing
- 6 tablespoons [90 mL] prepared horseradish
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- Into a bowl, well mix together mayonaise and Creole mustard of Creole mayonnaise.
- Cover and refrigerate.
- Into a clean bowl, delicately mix together tomato slices and red onion slices with mayonnaise-style salad dressing until well-coated.
- Cover and leave to marinate, refrigerated.
- For the broccoli slaw, into a glas bowl, mix together finely grated broccoli, grated carrots, cabbage slaw mayonnaise salad dressing and prepared horseradish until really well blended.
- Cover and refrigerated salad until ready to serve.
- For each serving, season 1 ground beef patty with 1 1/2 teaspoons [7.5 mL] cajun seasoning blend.
- Broil or grill beef patties to a 157°F [70°C] internal temperature.
- Top each patty with 1 slice Monterey Jack cheese; melt cheese under salamander.
- Spread 1 tablespoon [15 mL] Creole mayonnaise over each cut side of sesame seed buns.
- Top bottom half of buns with 2 slices tomatoes and 2 sliced marinated red onin slices.
- Top each with a beef patty, then with top sesame seed bun halves.
- Serve burgers onto individual plates, along with broccoli slaw.
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