Cajun Pork Burgers with Corn Maquechoux

We celebrate late summer with a twist on classic grilled sausage and corn-on-the-cob: Rachael Ray’s Cajun Pork Burgers from “Thirty Minute Meals 2“, with Corn Maquechoux. Pronounced “MOCK SHOE”, this is a dish from southwest Louisiana that the Cajuns learned from local Native American tribes. The original recipe from The Gumbo Pages includes butter and milk, which we adapted with vegan options.

Cajun Pork Burgers

These burgers are spicy and include an array of hidden veggies. Best of all, their fast and easy to prepare!
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: dairy-free, gluten-free, sausage, sugar-free, wheat-free
Servings: 6
Calories: 310kcal


  • 3/4 lb andouille sausage removed from casing
  • 1 lb ground pork
  • 1 stalk celery finely chopped
  • 1/2 green bell pepper finely chopped
  • 1//2 red bell pepper finely chopped
  • 4 sprigs fresh thyme chopped or 1 tsp dried
  • 1 tsp cayenne pepper sauce
  • Kosher salt and freshly ground black pepper to taste
  • 1 tomato sliced
  • 1 head butter or bibb lettuce


  • Cut the sausage into large chunks and grind up in your food processor. Add to a large bowl with the pork, vegetables, thyme, hot sauce, salt, and pepper.
  • Form into 6 equal patties and cook 6 minutes on each side on a grill or 6-7 minutes per side on a stove top skillet. Enjoy!


This recipe comes from Rachael Ray’s “Thirty Minute Meals 2“.

Corn Maquechoux

There's nothing quite as wonderful as sweet summer corn on the cob. This salad captures the crunchy sweetness, in a light and slightly spicy sauce. This is a great side dish for a meat entree, or as part of an entirely vegan meal.
Servings: 5
Calories: 315kcal


  • 5 ears sweet corn
  • 4 tbsp vegan butter
  • 1 bunch green onions finely chopped
  • 1 large green bell pepper finely chopped
  • 1 large red bell pepper finely chopped
  • 3 stalks celery finely chopped
  • 3 large tomatoes roughly chopped
  • 2 tsp Kosher salt
  • 1 tsp cayenne pepper
  • 2 tsp freshly ground black pepper
  • 1 cup almond milk or other non-dairy


  • After shucking the corn and removing all of the cornsilk, cut the kernels from each cob into a bowl.
  • Melt the butter in a large saucepan or pot over medium-high heat. Add the green onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
  • Stir in the salt and peppers, then add the corn, sugar, and non-dairy milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes. Adjust seasonings to taste.


This fun recipe comes from The Gumbo Pages.

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