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 = 30What's this? |
Cajun Cheeseburger
Servings = 2 | Serving size =one cheeseburger
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
Serve with Parmesan Squash or Cole Slaw or Cucumbers in Yogurt with Mint
| 8 ounces | 95% lean ground beef |
| 1/4 tsp | salt |
| fresh ground black pepper (to taste) | |
| 2 tsp | Cajun / Creole spice blend (salt free) |
| 1/4 cup | green bell pepper (finely diced) |
| 1/4 cup | onion (finely diced) |
| spray oil | |
| 1 1/2 ounces | part skim milk mozzarella cheese (thinly sliced) |
| 2 | whole wheat or gluten-free hamburger buns |
| 2 Tbsp | reduced fat mayonnaise |
Preheat the oven to 375°F. Place a medium sized skillet in the oven.
Place the ground beef in a small mixing bowl and add the salt and pepper with 1 teaspoon of the Creole / Cajun spice mix. Using a fork, blend in the seasonings well. Add the second teaspoon of spice with the green bell pepper and onion. Blend well.
Divide the ground beef mixture in half and pat into two patties.
When the oven is hot, spray the pan lightly with oil.
Add the burgers to the pan. Cook for about 5 minutes on one side and turn. Top each with half of the sliced cheese and cook for about another 5 minutes.
Serve on the hamburger bun with mayonnaise. Top with lettuce, tomato and onion as desired.
Nutrition Facts
Serving size: one cheeseburger | Servings 2
Calories 367 | Calories from Fat 113
Amount Per Serving (% Daily Value)
Total Fat 13g (19%) | Saturated Fat 6g (28%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 82 mg (27 %) | Sodium 526 mg (22 %)
Total Carbohydrates 30g (10%) | Sugars 7g
Dietary Fiber 5g (20%) | Protein 34g
Vitamin A 11% | Vitamin C 29 % | Calcium 23% | Iron 25%
Vitamin K 29 mcg | Potassium 650 mg | Magnesium 77 mg
"If the melting pot exists, the cheeseburger may well be its most palpable product; to take a bite of it is to take a bite of history..."
-Elizabeth Rozin, Cookbook author
The refrigerator light goes on...
I was a bit tripped up by this recipe. I had made the burgers the first time and they were on the salty side. While I am more sensitive to sodium content than some people, it seemed odd because I hadn’t added that much salt. I chalked it up to the provolone cheese. I had picked it up in a hurry and it was a Kraft product that had more salt than the cheese I usually purchase.
I didn't like the texture of the provolone anyway and switched to mozzarella (which is great), but there was still the saltiness. That's when my wife checked the can of Creole Spice I was using. Tony Chachere's is a popular brand in New Orleans, and I had used their Salt Free Seasoning before, but only in stews and such.
A look at the can showed that it used potassium as a salt substitute. Checking my other brands in the house, including Paul Prudhomme, McCormick and Spice Hunter, showed that they were salt and potassium free – spice alone.
The third time was the charm, with a great burger that's not too salty.
It just goes to show, however, just how important reading food labels can be. Even with more than two decades of obsessing over Nutrition Facts and ingredient lists on packages, I was tripped up.
