Serves 3
60 min
Cajun Burgers with Caramelized Onions
Recipe GLPRd9aac61d5eb1ff
Seasoned ground beef patties grilled to perfection and topped with sweet caramelized onions and sautéed spinach. Bold Cajun spices create a smoky, peppery crust while the slow-cooked onions add a sweet, savory depth. Gluten-free, dairy-free, and naturally compliant with whole30 and paleo diets.
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Ingredients
1 lb ground beef (80/20 blend preferred)
2 tsp cayenne pepper
1 tsp chipotle powder
2 tsp garlic powder
2 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
2 tsp coarse black pepper
1 Tbs sea salt, divided
Salt and pepper to taste
1 large yellow onion, sliced into half-moon rings
4 Tbs tallow or ghee, divided
8 cups fresh spinach
Directions
Heat 2 tablespoons of tallow in a medium skillet over medium-low heat. Add the sliced yellow onion and season lightly with salt and pepper.
Allow the onions to caramelize slowly for approximately 30 minutes, stirring occasionally every 5-7 minutes. They should turn deep golden brown and become very soft and sweet. Do not rush this process.
While the onions are caramelizing, preheat your grill to high heat.
While waiting for the grill to reach temperature, divide the ground beef into 3 equal portions and gently form each into a patty approximately ¾ inch thick. Season both sides of each patty with salt and pepper, then set aside.
In a small bowl, combine all the Cajun seasonings: cayenne pepper, chipotle powder, garlic powder, onion powder, oregano, thyme, coarse black pepper, and sea salt. Mix thoroughly.
Generously coat both sides of each burger patty with the Cajun spice mixture, pressing lightly so it adheres.
Place the seasoned burgers directly on the preheated grill and cook for approximately 5 minutes on the first side without moving them. This creates a flavorful crust.
Flip the burgers and cook for an additional 5 minutes on the second side. The internal temperature should reach 160°F for food safety.
Remove the burgers from the grill and let them rest for 5 minutes on a clean plate. This allows the juices to redistribute.
While the burgers are resting, carefully remove the caramelized onions from the skillet and transfer to a serving dish.
Return the skillet to the stovetop and melt the remaining 2 tablespoons of tallow over medium heat.
Add the fresh spinach to the hot tallow and season with salt and pepper. Sauté for about 2 minutes, stirring frequently, until the spinach is completely wilted.
Divide the wilted spinach among three serving plates as a base. Top each portion with a Cajun burger patty, then crown with caramelized onions. Serve immediately.
