Photography by Jim Bathie | Food Styling by Vanessa Rocchio | Styling by Haley Bilunas
Gator Burgers put a Louisiana twist on a backyard classic with tender ground alligator meat, smoky pork belly, and bold Creole seasoning. Mixed with the holy trinity of onion, bell pepper, and celery, then pan-fried in a cast-iron skillet, these patties deliver big flavor and a hint of spice. Served on toasted buns with garlic-chile mayonnaise and all your favorite toppings, they’re a unique burger that’s perfect for game day, cookouts, or any time you want to bring a taste of the Bayou to your table.
Gator Burgers
Makes 8
Ingredients
- 2 tablespoons vegetable oil, plus more for frying
- 3 tablespoons finely chopped white onion
- 3 tablespoons chopped green onion
- 3 tablespoons finely chopped red bell pepper
- 3 tablespoons finely chopped celery
- 2 cloves garlic, minced
- 1½ pounds fresh or frozen alligator meat, thawed if frozen, patted dry, and cut into 1-inch pieces
- 4 ounces pork belly, trimmed of rind, cut into ½-inch pieces
- 2 teaspoons Creole seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ½ cup fresh bread crumbs
- 1 large egg, lightly beaten
- Toasted buns, garlic-chile mayonnaise* sliced tomatoes, onion, lettuce, and french fries, to serve
- Garnish: Creole seasoning
Instructions
- In a large cast-iron skillet, heat oil over medium heat. Add white onion, green onion, bell pepper, celery, and garlic. Cook, stirring frequently, until softened, about 3 minutes. Remove from skillet; let cool.
- Spray a baking sheet with cooking spray.
- In the work bowl of a food processor, pulse alligator, pork belly, Creole seasoning, salt, and cayenne until finely ground.
- In a medium bowl, combine onion mixture, alligator mixture, bread crumbs, and egg until well blended. (Do not overmix.) Divide into 8 portions. Shape each portion into a ½-inch-thick patty. Refrigerate on prepared pan for 1 hour.
- In a large cast-iron skillet, pour oil to a depth of ¼ inch, and heat over medium heat. Add patties in batches, and cook until browned and an instant-read thermometer inserted in center registers 160°, 4 to 6 minutes per side. Serve on toasted buns with desired toppings and french fries. Garnish with Creole seasoning, if desired.
Notes
*To make garlic-chile mayonnaise, in a small bowl, stir together 1 cup mayonnaise and 2 tablespoons garlic chile sauce until blended.
