Louisiana, and in particular the city of New Orleans, is known for its amazing food. One technique that the local chefs there have mastered is blackening, a method by which a piece of chicken, fish, or steak is coated in a peppery crust and quickly cooked over very high heat to—well—blacken the exterior. The Louisiana burger applies this method to a burger. (If you don’t want to take it all the way to black, you can do something called “bronzing,” which follows the same principle as blackening but does so to a lesser degree of darkness.) Blackening is best done in a cast-iron pan. I based the condiment for this burger on the classic New Orleans rémoulade sauce; it incorporates so many of the things that I use on my burgers—such as mustard, hot sauce, mayonnaise, and pickles (sour cornichons, here)—into one delicious spread.

　　

Ingredients

serves 4

　　

SPICY REMOULADE

1/2 cup mayonnaise

　　2 teaspoons Dijon mustard

　　2 teaspoons whole-grain mustard

　　1/2 teaspoon hot sauce

　　5 cornichons, diced

　　1 green onion, white and pale green parts, finely chopped

　　1 tablespoon finely chopped fresh flat-leaf parsley leaves

　　Kosher salt and freshly ground black pepper

　　

BURGERS

1 tablespoon sweet Spanish paprika

　　2 teaspoons freshly ground black pepper

　　2 teaspoons kosher salt

　　1 teaspoon dried thyme

　　1/2 teaspoon garlic powder

　　1/2 teaspoon onion powder

　　1/2 teaspoon cayenne pepper

　　1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

　　1 1/2 tablespoons canola oil

　　1 red onion, cut into 1/4-inch-thick slices

　　4 hamburger buns, split; toasted (see page 15), if desired

　　

Step 1

To make the rémoulade, whisk together the mayonnaise, Dijon and whole-grain mustards, hot sauce, cornichons, green onion, and parsley in a small bowl and season with salt and pepper. Cover and refrigerate for at least 1 hour or up to 8 hours.

　　

Step 2

To make the spice rub for the burgers, stir together the paprika, black pepper, salt, thyme, garlic and onion powders, and cayenne in a small bowl.

　　

Step 3

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season one side of each patty with the spice mixture, making sure to rub the spices into the meat.

　　

Step 4

Heat the oil in a sauté pan or griddle, preferably cast iron, over high heat until the oil begins to shimmer. Cook the burgers, spice side down, until they are slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices). Turn the burgers over, lower the heat to medium, and continue cooking until golden brown and slightly charred on the second side, about 4 minutes for medium rare or until cooked to the desired degree of doneness (see page 17 for approximate cooking times). Remove the burgers to a plate and tent loosely with aluminum foil.

　　

Step 5

Add the onion to the pan and cook over medium-high heat until slightly softened, about 2 minutes per side.

　　

Step 6

Put the burgers on the bun bottoms and top with the onion slices and some rémoulade sauce. Cover with the bun tops and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes