Smoked Boudin Burger Recipe

2-3 burgers Prep: 5 m Cook: 10 m Total: 15 m Beginner
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Cajuns think boudin is the perfect meal, then someone thinks of something to make the dish even more interesting—like turning it into a burger patty. There is hardly anything that tastes better than two or three carbs together: boudin, rice, and a toasted bun make this fried patty burger pure Cajun comfort food.

Ingredients

3 servings
  • 3 to 4 links of boudin
  • 3 hamburger buns
  • flour for dusting
  • condiments - ketchup, mustard, mayonnaise, Tabasco
  • oil for frying
  • lettuce, tomato, onions (optional toppings)

Step-by-Step Instructions

  1. Heat oil in a skillet over medium-high heat while you prepare the patties.
  2. Extract boudin from the casing and form into 2-3 large patties. Roll each patty in flour to coat lightly on both sides.
  3. Fry patties in hot oil until golden brown and crispy, about 4-5 minutes per side.
  4. Toast inside of buns lightly just before patties are done frying.
  5. Place fried boudin patty on bun and add lettuce, tomato, mayo, onions, whatever you like on your burger. Serve immediately while hot.

Common Problems and Solutions

Q: Why is my boudin patty falling apart when I fry it?

A: Make sure to remove all the casing and squeeze the filling tightly when forming the patty. The flour coating helps bind it together, so don't skip that step. Also, let the first side cook fully and develop a crust before flipping—flipping too early can cause it to break apart.

Q: Can I bake these instead of frying?

A: Yes, you can bake at 375°F for about 15-18 minutes, flipping halfway through. They won't be as crispy as fried, but they'll still taste great. You can also finish them under the broiler for 1-2 minutes for extra crispiness.

Tips and Techniques

For extra crispy patties, press them firmly when forming and make them slightly thinner than a regular burger patty—about 1/2 inch thick. The boudin is already fully cooked, so you’re just crisping up the outside. If you have leftover boudin balls, those can also be flattened and made into burger patties.

Ingredient Substitutions

  • smoked boudin: regular pork boudin or crawfish boudin
  • hamburger buns: French bread or hoagie rolls
  • frying: air frying at 375°F for 12-15 minutes

Equipment Needed

  • heavy skillet or cast iron pan
  • spatula
  • mixing bowl (for forming patties)

Historical Context

Boudin is a staple of Cajun cuisine, traditionally eaten as a snack or breakfast. The burger variation is a more recent innovation that shows how Cajun cooks continue to reinvent their traditional dishes for modern tastes while keeping that authentic flavor.