Robert Medina’s New Orleans Blackened Cheeseburger Po’boy

by Rachael Ray Show Staff 9:00 AM, June 27, 2014

Aired June 27, 2014

Serves 12
2 pounds chuck roast 
2 pounds sirloin roast
1 stick unsalted butter, melted 
Firehouse Flashover Creole Seasoning (or your favorite blackening/Creole seasoning blend), for generous sprinkling
12 slices American cheese – one slice per burger patty 
New Orleans French bread loaves, cut into 12 8-inch pieces
Tomato slices, for garnish as desired
Chopped lettuce, for garnish as desired

Preheat oven to 225°F. 

Cut both roasts into one-inch pieces. Using a food processor, chop meat a handful at a time by pulsing ten to twelve times. This should be enough to grind it perfectly. 

Fold the meat together in a large bowl and form 12 burger patties. Brush patties on one side with melted butter and then sprinkle on the blackening seasoning liberally. Repeat on the other side.

Cook to your liking (medium, medium-well), flipping halfway through cooking time. Place the bread in the oven to crisp up for just a minute. Place the burger patties on the bread. Top with lettuce, tomato and mayo.