New Orleans Style Boudin Burger

This recipe combines the rich traditions of the Louisiana Bayou with a modern twist on burgers. Picture it: succulent ground pork infused with the bold essence of boudin, cooked to perfection with a crispy, golden rice crust.
The magic continues as the burgers are crowned with luscious white American cheese and crowned with onions that have danced with chocolate stout beer. But the real kicker? A generous smear of fiery hot pepper jelly that awakens your taste buds. With each bite, you'll be transported to the vibrant streets of New Orleans, where soulful music fills the air, and the joy of Southern cuisine reigns supreme.
These burgers are not just a meal; they're an experience that will leave your palate singing and your guests clamoring for more. Get ready to savor the magic of Louisiana - it's a taste of the Big Easy like no other."
The recipe is below!
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N'awlins Boudin Burgers - Recipe
1 pound ground pork
8 slices of white American cheese
A splash of vegetable oil
1 can of stout beer (preferably chocolate stout) or your favorite beer or whatever you have on hand
1 yellow onion, thinly sliced
1 heaping spoonful of pepper jelly
8 Martin's Famous Potato Roll Hamburger Buns, lightly buttered and toasted
Directions
Begin by removing the rice and pork mixture from the boudin and discarding the casing. Alternatively, you can treat your canine companion to the casing if their name happens to be Boudin.
In a mixing bowl, combine the ground pork with the boudin until thoroughly blended. Shape this mixture into 8 equal-sized burger patties.
Heat a cast iron skillet until it's piping hot, then add a small amount of oil. Place your burger patties in the pan, working in batches if necessary due to the pan's size. Flatten each boudin burger with a spatula to maximize contact with the grill. Cook for about 4 minutes, allowing the burger to develop a delightful crust and the rice in the boudin to crisp up. Flip the burgers and repeat this process until they reach your desired level of doneness.
Top each burger with a slice of white American cheese and transfer them to a plate.
In the same pan where you cooked the burgers, add the sliced onions and cook until they start to caramelize. Pour in a bit of the stout beer, allowing it to absorb into the onions as the alcohol cooks off. Remove the pan from the heat.
Toast the hamburger buns. Spread a generous amount of hot pepper jelly onto the bottom half of each bun. Place a boudin burger on top, followed by the stout-infused onions.
Feel free to add pickles, lettuce, or tomato if desired, though these burgers are bursting with flavor and texture on their own. They also make fantastic mini sliders for your gatherings and parties.