Blackened Bacon Cheeseburger w/ Remoulade

-We’ll first start with making the remoulade. In a small bowl, mix together mayo, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain
mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Transfer to an airtight container and let sit in
refrigerator for at least 1 hour prior to use.

-Next we make the blackening seasoning. In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne.

-Next, break off 1/3 pound of ground beef and gently shape into a patty. Repeat with remaining ground beef. Season every nook and cranny of the patties with blackening seasoning.

-Get grill fired up to 400 degrees. Grill the burgers 3-5 minutes on the first side until nicely browned. Flip and cook on the second side a few
minutes more, until desired doneness. Toss on slice of cheese to melt.

-Butter cut sides of bun and place on grill until toasted. Transfer buns to a serving platter, spread each cut side with remoulade, and top each with a patty, bacon, & toppings. Serve immediately!

Guess what, it’s eatin time!!!
I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS FOR THE REMOULADE:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons finely chopped flat-leaf parsley
1 1/2 teaspoons Louisiana-style hot sauce
1 teaspoon whole-grain mustard
1 teaspoon finely minced fresh garlic
1 teaspoon capers, roughly chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon mild paprika
1 tablespoon finely chopped fresh scallions
1/4 teaspoon kosher salt
Cayenne pepper, to taste

INGREDIENTS FOR BLACKENING SEASONING:
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

INGREDIENTS FOR BURGERS:
2lbs ground beef chuck, 80% lean
6 slices pepper jack cheese
6 brioche bun, halved
2 tablespoons butter, softened
6-9 slices cooked bacon