Blackened burgers with pepper Jack and rèmoulade from Bobby Flay's Barbecue Addiction by Bobby Flay and Stephanie Banyas and Sally Jackson

  • green onions
  • ground cayenne pepper
  • cornichons
  • garlic powder
  • mayonnaise
  • Dijon mustard
  • red onions
  • pepper Jack cheese
  • whole grain mustard
  • Frank's RedHot Original Sauce
  • onion powder
  • tasso ham
  • sesame seed hamburger buns
  • mild Spanish paprika
  • dried thyme
  • ground beef chuck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 24, 2017

    These tasted great- even though we didn't include the tasso (overkill). I found the quantities of the spice rub and remoulade completely out of proportion with the rest of the recipe. The spice rub makes significantly more than required, like, lots more. I would only do a quarter of the recipe at most next time. (I used about half smoked Spanish paprika and half sweet Hungarian paprika, as I thought a tablespoon of smoked paprika sounded like too much. In retrospect, I think it would have been ok since it's just coating the burger.) I also only made about half the remoulade and it was still too much for one recipe.

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