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1
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
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2
Zydco Sauce:
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3
To make the sauce, combine mayonnaise, horseradish, Worcestershire sauce, mixing whole grain, pepper sauce and red pepper flakes in a bowl mixing well; cover and refrigerate.
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4
Mardi Gras Slaw:
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5
To make the slaw, combine the Napa cabbage, purple cabbage, red onion, fennel and yellow pepper in a bowl and chill.
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6
Prepare the slaw dressing by combining the sugar cane vinegar, whole grain mustard and slowly incorporate the extra-virgin olive oil while whisking.
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7
Refrigerate the dressing.
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8
15 minutes before serving pour the dressing over the slaw mixture and toss.
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9
Add the crumbled blue cheese and toss again evening combining the cheese.
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10
Add salt and pepper.
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Drain off excess liquid and chill the slaw.
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12
Root Beer Glaze:
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13
To make the glaze, combine root beer soda, chili sauce, lemon juice, Worcestershire sauce, dark brown sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder and onion powder in a heavy medium saucepan.
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14
Bring to boil over medium heat, stirring occasionally.
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15
Reduce the heat to medium-low and simmer until reduced to approximately 1 cup, about 20 minutes.
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16
Glaze should be thick enough to coat the back of a spoon.
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Season the glaze to taste with salt and pepper.
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18
Set the glaze aside (it will thicken slightly as it cools).
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19
Patties:
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For burgers place ground chuck in a large bowl in a cold refrigerator for 1 hour prior.
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Add in pepper sauce, green onions, salt and pepper.
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22
Handling the meat as little as possible to avoid compacting it, mix well.
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23
Quickly shape beef mixture into 6 round, equally sized patties.
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24
Cover with plastic wrap and set aside until ready to grill.
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25
Brush grill rack with oil and place patties on grill, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
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26
Just before patties are done brush with root beer glaze.
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27
Meanwhile, brush melted butter on top and bottom buns.
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28
Position buns; cut size down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
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29
When patties are cooked, remove from grill, and keep warm while resting.
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30
To assemble burgers, spread a generous amount of the Zydeco sauce over the cut sides of the buns.
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31
On each bun bottom, add a burger patty and brush again with root beer glaze.
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32
Add a portion of blue cheese Mardi gras slaw.
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33
Add the bun tops and serve.
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34
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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35
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
