Boudin Burger
Straight from Louisiana's Cajun country, this burger features a patty made from boudin sausage - a spicy blend of pork, rice, and Cajun seasonings. Topped with creamy remoulade, pickled peppers, and crispy onions for that authentic bayou experience.
Equipment Needed
Instructions
Make the remoulade sauce: In a bowl, whisk together mayonnaise, Creole mustard, hot sauce, lemon juice, Cajun seasoning, green onions, and capers. Cover and refrigerate while you prepare the patties.
Extract the boudin: Cut the boudin sausage casings lengthwise and squeeze out the filling into a large bowl. Discard the casings.
Make the patty mixture: Add the beaten egg and breadcrumbs to the boudin. Mix gently until combined - the breadcrumbs help the patties hold together when cooking.
Form the patties: Divide the mixture into 4 equal portions. Form into patties about 3/4 inch thick. Handle gently - boudin is more delicate than ground beef.
Heat the skillet: Heat vegetable oil in a cast iron skillet over medium heat. You want steady, even heat - too high and the outside burns before the inside is done.
Cook the patties: Carefully add patties to the skillet. Cook for 4-5 minutes per side until golden brown and crispy on the outside, heated through on the inside. Since boudin is pre-cooked, you're mainly creating a crust.
Toast the buns: Butter the cut sides of the French bread rolls. Toast in the skillet or under the broiler until golden.
Assemble the base: Spread a generous amount of remoulade sauce on the bottom bun. Add a leaf of lettuce.
Add the patty and toppings: Place the crispy boudin patty on the lettuce. Top with pickled peppers and a pile of crispy fried onions.
Finish and serve: Add more remoulade to the top bun, close the burger, and serve immediately. Laissez les bons temps rouler!
💡 Pro Tips & Variations
- Source good boudin: The quality of your boudin is everything. Seek out authentic Louisiana boudin from Cajun specialty shops or order online from places like Best Stop or Don's.
- Boudin blanc vs rouge: Most boudin is blanc (white with rice and pork). Boudin rouge contains blood - either works, but blanc is more common.
- Add cheese: A slice of pepper jack cheese melted on top complements the Cajun spices beautifully.
- Make boudin balls: Form into smaller balls, bread them, and deep fry for boudin ball sliders as an appetizer variation.
- Eggs for breakfast: Top your boudin burger with a fried egg for an incredible Louisiana breakfast sandwich.
- Fresh jalapeños: Add sliced fresh jalapeños for extra heat that pairs perfectly with the rich, porky boudin.