![\"Lindsay](\"http:\/\/cajunchefryan.rymocs.com\/images\/Lindsay_Fraser.jpg\" "\\"Lindsay")
It is with great pleasure that I introduce you to Lindsay Fraser, also known as the Chickenless Chick. Lindsay values hard work and creativity in the kitchen and though the following recipe has Louisiana roots, she dabbles in various regional styles, often juxtaposing traditional methods with nontraditional ingredients. Her blog The Chickenless Kitchen<\/a>, where her motto is \u201cDon\u2019t be a culinary wuss!\u201d, she provides tutorials, recipes, exercises, and challenges to inspire cooks and encourage culinary improvisation.<\/p>\nYou can find her online through several social networking sites such as \u201cThe Chickenless Chick<\/a>\u201d on Foodbuzz<\/a>, \u201cChickenless<\/a>\u201d on Twitter<\/a>, and \u201cthechickenlesskitchen<\/a>\u201d on Delicious<\/a>. Also, because many people around the world do not have the luxury of being bored with their food, Lindsay is proud to join Cajun Chef Ryan and numerous others in the Blogger Aid<\/a> community, an organization that raises funds to fight famine around the world. She lives in Orlando, Florida with her loving husband and cat (though the cat pictured is her mother\u2019s).<\/p>\n If you like this recipe, feel free to visit The Chickenless Kitchen<\/a> for more from Lindsay Fraser.<\/em><\/p>\n Now, on to Lindsay\u2019s guest post recipe…<\/p>\n Burgers with Blackened Barbeque Rub<\/strong><\/p>\n My blackened barbeque rub combines the savory kick of Cajun seasoning with bold sweet notes. It\u2019s best with red meat, pork, or dark poultry meats. Here I\u2019ve used that tried-and-true staple of American cuisine, the hamburger. It may be the dead of winter, but here in the South, we know grilling season is just around the corner! In addition, if you live in an environment where there\u2019s six feet of snow on the ground until June, there\u2019s always broiling.<\/p>\n You may use an equal amount of pre-mixed Cajun seasoning in place of the first seven rub ingredients. (It comes out to approximately 2 Tbsp.) Chef Ryan is being modest and hasn\u2019t mentioned this in awhile, but his own special Cajun spice blend is available at his General Store<\/a> and is an outstanding pantry staple for those of us who could often use a delicious meal quickly.<\/p>\n I use ground chuck because, to my taste, it\u2019s moist enough to serve on a toasted bun without additional sauces. However, I recommend serving mayo or remoulade on the side in case your guests like it extra juicy.<\/p>\n Yield: Serves 6.<\/p>\n A warm Thank You goes out to Cajun Chef Ryan for allowing me to guest on his blog. I have been a fan since we first met on Foodbuzz. It is my privilege to be here, and I hope you all enjoy my recipe. ~ Lindsay Fraser<\/em><\/p>\n Thank you Lindsay for this wonderful blackened burger recipe! Your sweet and savory rub mix is a unique blend of spices and seasonings, sure to please any palate, including this Cajun tongue of mine! Aieeeeee……<\/p>\n CCR I use ground chuck because, to my taste, it\u2019s moist enough to serve on a toasted bun without additional sauces. However, I recommend serving mayo or remoulade on the side in case your guests like it extra juicy.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[13,186,778,11],"tags":[2095,907,604,906,2051,910,911,913,135,2108,909,229,908,34,912],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t![\"Burgers](\"http:\/\/cajunchefryan.rymocs.com\/images\/BlackenedBurger.jpg\" "\\"Burgers")
Some folks mistakenly believe that blackening goes back to when the first Acadian deportees (the descendants of whom would be called \u201cCajuns\u201d) arrived in Louisiana. However, as Chef Ryan has previously mentioned on this blog, the first blackened dish was invented in the late 1970s and popularized in the early 1980s by Chef Paul Prudhomme of K-Paul\u2019s Louisiana Kitchen. While hardly a longstanding tradition, blackened seasoning has wedged its way into the repertoires of most Cajun-influenced cooks.<\/p>\n\n\n
\n Ingredients<\/td>\n<\/tr>\n \n For the rub\u2026<\/em><\/td>\n<\/tr>\n \n 2<\/td>\n Tsp<\/td>\n Dried thyme<\/td>\n<\/tr>\n \n 1<\/td>\n Tsp<\/td>\n Paprika<\/td>\n<\/tr>\n \n 1<\/td>\n Tsp<\/td>\n Black pepper<\/td>\n<\/tr>\n \n \u00be<\/td>\n Tsp<\/td>\n Salt<\/td>\n<\/tr>\n \n \u00bd<\/td>\n Tsp<\/td>\n Dried oregano<\/td>\n<\/tr>\n \n \u00bd<\/td>\n Tsp<\/td>\n Dried cumin<\/td>\n<\/tr>\n \n To taste<\/td>\n Cayenne pepper<\/td>\n<\/tr>\n \n 2<\/td>\n Tsp<\/td>\n Brown sugar<\/td>\n<\/tr>\n \n \u00bc<\/td>\n Tsp<\/td>\n Nutmeg<\/td>\n<\/tr>\n \n \u00bc<\/td>\n Tsp<\/td>\n Cinnamon<\/td>\n<\/tr>\n \n 1\/8<\/td>\n Tsp<\/td>\n Cloves, ground<\/td>\n<\/tr>\n \n For the burgers\u2026<\/em><\/td>\n<\/tr>\n \n 1 \u00bd<\/td>\n Lbs.<\/td>\n Ground chuck<\/td>\n<\/tr>\n \n 3<\/td>\n Cloves<\/td>\n Garlic, minced (or 2 large cloves)<\/td>\n<\/tr>\n \n \u00bd<\/td>\n Cup<\/td>\n Onion, minced<\/td>\n<\/tr>\n \n 2<\/td>\n Tbsp<\/td>\n Worcestershire sauce<\/td>\n<\/tr>\n \n \u00bd<\/td>\n Tsp<\/td>\n Salt<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n Directions<\/td>\n<\/tr>\n \n 1.<\/td>\n Light your grill or heat your broiler.<\/td>\n<\/tr>\n \n 2.<\/td>\n Mix all burger ingredients well. Shape into six patties. Refrigerate.<\/td>\n<\/tr>\n \n 3.<\/td>\n Mix all rub ingredients together in a bowl.<\/td>\n<\/tr>\n \n 4.<\/td>\n When ready to cook, roll each patty in the seasoning to cover. For medium burgers, grill them over direct high heat or broil them on the highest setting for four minutes on each side.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n=:~)<\/p>\n","protected":false},"excerpt":{"rendered":"