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Try the True Blood burger


If you're a fan of both burgers and vampires, this recipe is a winner.

True Blood has teamed up with London burger bar Honest Burgers to launch a limited edition meaty offering.

The HBO vampire mystery series, starring Anna Paquin, has created "The Louisiana" burger in honour of its American South setting and to mark the launch of True Blood Season 5 on Blu-ray and DVD this month.

The satisfyingly giant concoction comes with a delicious alchemy of ingredients including Cajun blackened patty (with beef served pink and juicy), Bloody Mary ketchup, fried onions, beef tomato and blood leaf. There's also a bespoke Bloody Mary cocktail to wash it all down with.

Find out how to make your own version of The Louisiana burger with our recipe below. Enjoy!

Louisiana Burger Recipe

This might seem a bit lengthy but it’s a very simple recipe, and you can keep the rub for a month and the Bloody Mary ketchup will keep refrigerated for up to 10 days (plus, it tastes great in a bacon sarnie).

Dry Cajun Rub

This is a great rub for beef, chicken, pork or fish, so don’t worry if you have a lot left, it will keep for over a month and is great to have in the kitchen.

Makes enough to marinade 15-20 burgers.

  • 15g smoked paprika, Spanish or Hungarian if you can get it
  • 15g Cayenne pepper
  • 5g dry oregano
  • 5g ground coriander
  • 5g onion powder
  • 10g garlic powder

Just combine all of the ingredients.

Bloody Mary ketchup

This can be as spicy or as mild as you like, so feel free to adjust the quantities to taste. Just remember that once added to the burger, the heat will be diluted amongst the other flavors so if it’s a bit spicy, don’t worry too much.

  • 400g ketchup
  • 10g hot tabasco
  • 20g Worcestershire sauce
  • 20g horseradish sauce
  • 6g celery salt
  • 30g lemon juice (juice of 1 lemon)
  • 25ml Blood Shot vodka, if not add normal vodka and increase the Tabasco & Worcestershire sauce to taste.

Again, simply combine all of the ingredients.

Fried Onions

  • 1 large white onion
  • Pinch of salt & pepper
  • 50ml water

Heat a non stick frying pan over a medium heat and add the onions when hot. Once the onions being to show a bit of colour turn up the heat and add the water to the pan. This is there to steam the onions and keep them moist and not oily. Add seasoning and they’re ready to go.

To serve

  • Glazed or brioche burger buns, toasted or grilled
  • Beef tomato, sliced
  • Radicchio, washed and sliced finely

Combining the lot

1. First things first, get yourself to a decent butcher that ages his beef for at least 28 days. Ask them to coarsely mince up some rump, chuck, flank or rib (latter being the priciest). The most important thing is to ensure you have at least 15% - 20% fat in your mince.

2. Now shape up each patty to whatever weight you fancy, I think 160g is a decent size, and drop each patty into the Cajun rub and ensure its completely covered on both sides. Shake off any excess.

3. Heat up a non-stick frying pan or BBQ until hot (if using a pan don’t use any oil, if using a BBQ drizzle the burgers with olive oil first) then add your burgers. Season generously. Wait till you can see a decent sear start to emerge up the side of the burger–around 2-2 ½ minutes–and flip it over and season generously on the other side (if using a pan then make sure you don’t loose any of the sear on the pan…a paint scraper is ideal). Cook for a further 2 ½ minutes for medium rare or 3 ½ minutes for medium. Take off the heat and leave to rest somewhere warm.

4. While the patty is resting you can start constructing the rest of the burger. Toast the buns and lay the base down. Spread a generous layer of bloody mary ketchup on the base, followed by some radicchio and then a slice of beef tomato. Throw in some of your pre-cooked onions in the same pan you fried the burgers in and get some heat through them. Once hot pile them up on top of the burgers and place on top of the sliced tomato. Add another dollop of the bloody mary ketchup to the top of the bun and get stuck in.



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