I’ll never forget my first Louis Armstrong burger. I was a pre-teen visiting New Orleans with my family when I first discovered it. The name of the restaurant is lost to the sands of time, but I like to think it was the Ground Pat’i, a Kenner restaurant that I adored as a kid mainly due to the fact they served giant flagons of rootbeer.

To the uninitiated, a Louis Armstrong burger is a beef patty crowned with a link of Andouille sausage. It’s one of the finest pleasures you’re ever likely to encounter. I haven’t seen it on a menu in New Orleans in years and it very well may be a “lost classic.”

Enter the Lafayette Burger. I had a link of boudin from Johnson’s Boucaniere (Lafayette)in my fridge and was trying to conjure the most efficient use of it. I patted out a big fat burger patty, coated it liberally with blackening seasoning from Best Stop (Scott,LA)and cranked up the heat under my ancient cast-iron pan.

A butter broiled bolillo roll would have to serve as the bun. Condiments are crucial in any successful burger construction; Zatarain’s mustard and Blue Plate mayonnaise in this instance. A burger without Texas sweet onion is a plain fraud so I quickly chopped up a fourth of a 1015. Icebox cold Dill pickles rounded out the platter.

This was an experimental burger that I think Wallace Johnson would be proud of. The charred, blackened steer meat married well with the rice and hog meat of the boudin. The mustard gave it a needed tang and there’s not a dish on earth that Blue Plate mayo can’t make taste better.

Picture: Wallace Johnson http://www.scrumptiouschef.com/food/2012/7/10/Austin-Daily-Photo-Happy-Birthday-Wallace-Johnson-Of-Johnson-Boucaniere-In-Lafayette-Louisiana?adminview=true

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