Take your smashburger game to the next level with this Ultimate Boudin Smashburger — a Southern twist loaded with bold Creole flavors, double the meat, melty pepper jack, and a smoky garlic aioli. I’m firing this beauty up on my Pitts & Spitts Griddle — because when you want serious heat and flavor, you need serious equipment.
Ingredients
- 2 heads garlic
- Oil
- ½ cup mayo
- 1 tbsp Creole mustard
- 1 tbsp Worcestershire sauce
- Boudreaux’s Backyard Lil’ Bit Better Creole Seasoning, to taste
- 1 lb ground Wagyu beef
- 1 lb spicy boudin
- Pepper jack cheese slices
- Brioche buns
Directions
- Smoke the Garlic: Trim garlic heads, drizzle with oil, wrap in foil, and smoke at 325°F for 3 hours.
- Make the Aioli: Squeeze out smoked garlic cloves. Mix with mayo, Creole mustard, Worcestershire, and Creole seasoning.
- Prep Patties: Form Wagyu beef into balls. Remove boudin from casing.
- Griddle & Smash: Heat and oil your Pitts & Spitts Griddle. Smash and cook Wagyu and boudin patties to desired doneness.
- Melt & Toast: Top patties with pepper jack cheese and toast brioche buns.
- Assemble: Spread garlic aioli on buns. Stack one Wagyu and one boudin patty per burger. Dig in!
🔥 Backyard Pro Tip: That smoked garlic aioli and the crust you get off the Pitts & Spitts griddle? Game changer.
