Cajun cooking’s use of international flavours bridges American, French, Caribbean, Spanish and African cuisine. This burger uses Ontario veal and traditional Cajun spice blend to deliver a smokey finish that perfectly complements arugula’s peppery bite and sweet red pepper aioli.
Preheat a lightly oiled grill to medium-high heat. In a bowl, gently combine ground veal, breadcrumbs, egg, Dijon mustard, Cajun seasoning, and salt and pepper. Using dampened hands, shape veal into 4 – ¾-inch thick patties. Using your knuckles make a shallow depression in the center of each patty.
Arrange patties in a single layer on the grill. Grill for 6 minutes per side, or until patties are cooked to desired doneness.
Top each bottom bun with red onion slices and a Cajun veal patty. Top burger with roasted red pepper aioli, arugula and remaining bun half.