In honor of the late Eula Mae Dore, who cooked for the McIlhenneys on Avery Island for more than 40 years, you MUST try these hamburgers. Oh, and her hot dog chili is the best around!
  • 6 pounds ground beef
  • 2 pounds lean ground pork
  • 1 cup finely chopped yellow onions
  • 1 1/2 tablespoons salt
  • 1 tablespoon cayenne
  • 3 teaspoons black pepper
  • 1 tablespoon pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup oil from Barbecue Sauce (recipe follows) or 1/2 cup vegetable oil
  • 2 cups JayD’s Barbecue Sauce, recipe follows
Combine all the ingredients in a large bowl and mix well. Form into patties. Brush with oil. Broil, fry or grill until desired doneness. More oil can be brushed on the patties while they cook. Right before taking them off the grill, brush them liberally with the barbecue sauce. Makes about 32 patties.

Beb's Barbecue Sauce

  • 3 pounds yellow onions, peeled
  • 3 medium green bell peppers, seeded
  • 1 bunch celery
  • 1 bunch green onion tops
  • Leaves from 1 bunch parsley
  • 1 head of garlic, separated and peeled
  • 2 quarts vegetable oil
  • 3 (8-ounce) cans tomato sauce
  • 3 (20-ounce) bottles ketchup
  • 1 (10-ounce) bottle Worcestershire Sauce
  • 3 tablespoons yellow mustard
  • 3 tablespoons sugar
  • 3 tablespoons salt
  • 1 cup (2 sticks) butter
  • One 2-ounce bottle Tabasco brand pepper sauce
Grind the onions, celery, bell peppers, parsley, onion tops, and garlic in a meat grinder or food processor. Combine the vegetables with the cooking oil, tomato sauce, ketchup, Worcestershire, mustard, sugar, salt, butter and Tabasco in a large heavy pot and stir to mix. Cook, stirring often, on low heat for about 1½ hours. Remove from the heat and cool. Skim the oil that rises to the surface and reserve. Store the sauce and the oil in airtight containers for up to two days. Reheat it before you use it. Note: After the sauce is made, you can skim off the oil that rises to the top and put it in a jar to use as a basting sauce for the hamburgers. Makes about 2 quarts. Recipes from Eula Mae’s Cajun Kitchen, Harvard Common Press.