- 1 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon whole grain mustard
- 1 tablespoon hot pepper sauce (recommend: Tabasco)
- 1 teaspoon red pepper flakes
MARDI GRAS SLAW:
- 3 cups Napa cabbage, shredded thin
- 1/2 cup purple cabbage, shredded thin
- 1/2 cup red onion, sliced very thin
- 1/2 cup yellow bell pepper, sliced very thin
- 1/4 cup sugar cane vinegar
- 1 tablespoon whole grain mustard
- 1/2 cup extra-virgin olive oil (recommend: Colavita)
- 1 cup mild blue cheese (crumbled small)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
ROOT BEER GLAZE:
- 1 1/2 cups root beer soda
- 1 cup bottled chili sauce
- 1/4 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon dark molasses
- 1 teaspoon liquid smoke
- 1 teaspoon root beer extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
Mardi Gras Slaw:
To make the slaw, combine the Napa cabbage, purple cabbage, red onion, fennel and yellow pepper in a bowl and chill. Prepare the slaw dressing by combining the sugar cane vinegar, whole grain mustard and slowly incorporate the extra-virgin olive oil while whisking. Refrigerate the dressing. 15 minutes before serving pour the dressing over the slaw mixture and toss. Add the crumbled blue cheese and toss again evening combining the cheese. Add salt and pepper. Drain off excess liquid and chill the slaw.
Root Beer Glaze:
To make the glaze, combine root beer soda, chili sauce, lemon juice, Worcestershire sauce, dark brown sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder and onion powder in a heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer until reduced to approximately 1 cup, about 20 minutes. Glaze should be thick enough to coat the back of a spoon. Season the glaze to taste with salt and pepper. Set the glaze aside (it will thicken slightly as it cools).
For burgers place ground chuck in a large bowl in a cold refrigerator for 1 hour prior. Add in pepper sauce, green onions, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape beef mixture into 6 round, equally sized patties. Cover with plastic wrap and set aside until ready to grill.
Brush grill rack with oil and place patties on grill, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Just before patties are done brush with root beer glaze.
Meanwhile, brush melted butter on top and bottom buns. Position buns; cut size down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
When patties are cooked, remove from grill, and keep warm while resting.
To assemble burgers, spread a generous amount of the Zydeco sauce over the cut sides of the buns. On each bun bottom, add a burger patty and brush again with root beer glaze. Add a portion of blue cheese Mardi gras slaw. Add the bun tops and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.