CAJUN BEEF BURGERS WITH CAJUN SAUCE

FOR THE CAJUN SAUCE:
2 teaspoons garlic-flavored or regular vegetable oil
1 large Spanish onion, thinly sliced
1/2 teaspoon salt
1 (14-1/2 oz) can Cajun-style stewed tomatoes (or Mexican-style stewed tomatoes)
1/2 teaspoon dried thyme leaves
FOR THE BURGERS:
1 pound ground beef
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon garlic-flavored or regular vegetable oil
FOR SERVING:
4 crusty hamburger buns, split, lightly toasted
2 to 4 tablespoons chopped fresh parsley

TO MAKE SAUCE:
In large saucepan, heat oil over medium heat until hot. Add onion and salt; cook and stir over low heat 10 minutes.

Add tomatoes and thyme; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce thickens slightly.

TO MAKE THE BURGERS:
Meanwhile shape ground beef into four (1/2-inch thick) patties. Sprinkle both sides of patties with black pepper and red pepper; brush lightly with 1 teaspoon oil.

Heat large heavy nonstick skillet over medium heat 5 minutes. Place patties in skillet; pan-broil 10 to 12 minutes or until centers are no longer pink, turning once.

TO SERVE:
Spoon approx. 1/2 of sauce onto bottom halves of rolls; top with patties. Spoon remaining sauce over patties; sprinkle with parsley. Close with roll tops. Serve immediately.

VARIATION:
To grill, place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes or until centers are no longer pink.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: 1997 National Beef Cook-Off Prize Winning Recipes, Beef Board - Ellen Burr, Massachusetts