Big Jay’s Cajun Burger
Form the ground beef into 8 patties that are roughly 1/3 pound each. Sprinkle each patty on both sides with Slap Ya Mama Cajun Seasoning.
Slice the onions into thin rings and toss with the canola oil and kosher salt in a large bowl.
Heat your favorite Grill to high heat. Sauté the onions until caramelized and soft. Reserve.
Slice the bacon strips into thirds, crossways. Cook the bacon in a skillet on the Grill until most of the fat is rendered and bacon is crispy. Transfer the bacon to a stainless steel bowl and reserve.
Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until fully dissolved and bubbling, 3 to 4 minutes. It will be very hot. Carefully pour the mixture over the crispy bacon. Use tongs or a large spoon to stir the bacon and praline sauce together until well coated. Reserve the praline bacon.
Working in batches if necessary, cook the burgers the wood-fired grill to desired doneness, about 4-8 minutes per side, adding Cheddar to the top of each patty at the end to melt.
Raise and Lower the Grill grate to achieve your preferred temperature and enjoy that sizzle!
Slice Romaine in half vertically and grill, face down, over high heat. Season with lemon juice and brisket rub. Turn and char the other side, and season again. Remove from heat and slice. (A minute or two will do it)
Toast the burger buns on the grill. Place the burgers on the bottom buns. Top with the onions, praline bacon, romaine, and top parts of the buns.