Bayou Samburgers

Bayou Samburgers


"Not your everyday backyard burger, but a true celebration of summer! Right from Bayou Sam's Cajun Grill. Serve with Zapp's Cajun Chips Pecos Sweet cantaloupe, and well-chilled Black Diamond watermelon hearts. Enjoy the summer while you can."

Ingredients 27 m {{adjustedServings}} servings 1159 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1159 kcal
  • 58%
  • Fat:
  • 60.1 g
  • 92%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 87.9 g
  • 176%
  • Cholesterol:
  • 285 mg
  • 95%
  • Sodium:
  • 2970 mg
  • 119%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat an outdoor grill for high heat.
  2. Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning.
  3. Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or to desired doneness. If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, brush both sides of the Hawaiian rolls, then toast them on the grill.
  4. To assemble, place the patties on buns, and top with slices of American and Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, Creole mustard, and salad dressing. These listed are some of mine.
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Reviews 5

  1. 7 Ratings


I used a whole head of roasted garlic and mixed the seasoning right in (garlic powder, onion powder, lemon pepper and steak seasoning instead of the Cajun). Skipped the sweet onions. Made the burgers smaller and used regular hamburger buns (never seen the Hawaiian rolls around here). Topped my burger with processed cheese, Emmenthal, lettuce, regular tomato, pickles, Dijon, mayo & ketchup. I did my best to stay true to the recipe. These are a handful and a mouthful, but so tasty! It does need to be seasoned a little more, and maye use raw garlic instead, as it was way to mellow to taste in my opinion after being roasted then cooked in the burger. Served this with "Spiced-Up Grilled Tater Wedges" from AR.


These aren't too bad. The recipe looks like alot, but it really isn't. Not too bad.


We thought these were DELICIOUS (and messy, lol)! I have to admit, while I did use all the ingredients called for, I didn't measure, but used them more or less 'to taste', like more roasted garlic, spices and so on... I realized too late that I didn't have any gas in my grill, so I used the Goerge Foreman. Because of that I sauteed my onions in a pan, and then put them on top of the burgers after they were cooked. This does seem like a long list of ingredients, but these really do come together easily. I will definately be making these again, hubby already informed me of that, lol! Thanks for sharing. :)