KickaCajun Burger

For each burger

1 handful lanogstinos (like crawfish tails) or Uncooked Shrimp

1 handful Cheetos

Tony Chachere’s Creole Seasoning

1 or 2 eggs.

For topping

1 onion cut in thin strips/rings

1″ butter

1/4 cup Southern Comfort

Directions:

Take langostinos or shrimp and cut in to medium size chunks about 1/2 squares.

Smash Cheetohs in to small bits using a plastic bag and your hand.

(Use one handful of each for each burger.)

Combine them together and add just enough beaten egg to coat.  About 1/3 egg per burger.  Add a Sprinkle of Tony Chachere’s seasoning and stir until wet.

Mold in to burgers and fry at medium high heat (with a little butter) until cooked through, about 3 minutes a side. Make sure shrimp is cooked all the way.

To make onions, melt 1″ butter in pan, add onions and fry for 2 minutes, turning often. Add 1/4 cup Southern Comfort, tilt pan to ignite and stand back.

Let cook for 3 minutes more or until starting to crisp up.

Serve burger with onions on top, Mayo, a little sprinkle of Tony’s spice.

©2010 Cooking for Dads