Cajun cooking’s use of international flavours bridges American, French, Caribbean, Spanish and African cuisine. This burger uses Ontario veal and traditional Cajun spice blend to deliver a smokey finish that perfectly complements arugula’s peppery bite and sweet red pepper aioli.
1 lb (450 g) ground Ontario veal
1/3 cup (80 mL) unseasoned breadcrumbs
1 large egg
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) dried Cajun seasoning
1/2 tsp (2 mL) each salt and pepper
4 sesame hamburger buns
8 slices red onion
1/4 cup (125 mL) prepared roasted red pepper aioli
1 cup (250 mL) baby arugula
Preheat a lightly oiled grill to medium-high heat. In a bowl, gently combine ground veal, breadcrumbs, egg, Dijon mustard, Cajun seasoning, and salt and pepper. Using dampened hands, shape veal into 4 – ¾-inch thick patties. Using your knuckles make a shallow depression in the center of each patty.
Arrange patties in a single layer on the grill. Grill for 6 minutes per side, or until patties are cooked to desired doneness.
Top each bottom bun with red onion slices and a Cajun veal patty. Top burger with roasted red pepper aioli, arugula and remaining bun half.
Per ServingCalories 366, Fat 12 grams, Cholesterol 159.6 mg, Sodium 654 mg, Carbohydrates 30 grams, Fibre 2 grams, Sugar 3 grams, Protein 36 grams.
One serving contains 25% of the % DV of Iron.
One serving contains 24% of Vitamin B6 and 29% Vitamin B12.