There is something to be said about a mustard barbecue sauce or any sauce that stands alone on a piece of bread. You know you’re on to something good when that happens. This sauce on these Bazaar Burger Sliders is perfect in that way or if you want a change from the usual tomato-based barbecue sauce.
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The story of these burgers comes from the annual St. Peter’s School Bazaar that was held in Gueydan, LA. Every October Mama would fill our pockets with quarters and send us on our way. It was a rare time we could run free with our friends as long as we stayed within the school grounds.
The bazaar was a fundraiser for the Catholic school where my Mama taught, and it was held in and around the school gym. The charming, old, yellow, stuccoed, Spanish-style, Catholic Church had been turned into a gym. The original church was where my sisters and I received our first communion. It was replaced by a newer, modern building down the street where the Parishioners of Gueydan worship today.
The bazaar events included an on-going game of bingo, a dunking machine (remember those), several booths for kids’ games, and the selling of home-baked goods and handmade items. Oh, and of course those famous barbecued burgers!
I can still picture the men of the community in their white aprons standing around sizeable silver charcoal barbecue pits. They were deep in their conversation of Cajun French amidst the billowing smoke while mopping the burgers with a store bought tangy Mustard Barbecue Sauce.
Sometimes I have an envie (pronounced “on-vee” with the “n” silent which is a Cajun French word for strong desire or craving). Since I wasn’t able to find that famous jarred mustard barbecue sauce in my corner of the ArkLaMiss where I live, I set out to make my own.
Mustard Barbecue Sauce
3 tablespoons butter
1 1/2 cups chopped onions or 1 large onion
1/2 teaspoon crushed garlic
1 cup water
3/4 cup regular prepared yellow mustard
1/2 cup honey
1/4 cup apple cider vinegar
3 tablespoons chili sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon allspice
1 pound ground beef
1 teaspoon sea salt
1/4 teaspoon garlic granules
Cayenne pepper to taste
4 tablespoons breadcrumbs
Melt butter in a medium saucepan.
Add onions and cook for 4 minutes then add garlic and cook one more minute.
Add the rest of the ingredients and simmer for 30 minutes.
Season ground meat with salt, garlic granules, and cayenne pepper.
Then add a raw egg and breadcrumbs, this makes them moist and juicy.
Using your hands, incorporate all the ingredients together and loosely form into 1 1/2 inch meatballs.
Place them between 2 pieces of wax paper and press them with a sturdy flat surface like an iron skillet and make balls into small meat patties.
Place the patties on the grill and baste them with the mustard barbecue sauce on both sides until cooked.
To serve, cut small buns in half and separate them, top one half with a grilled beef patty, spoon more sauce on top of the patty and cover with the other half of bun.
Meat patties can be made ahead of time and kept in the refrigerator in the wax paper until ready to cook.
Store sauce in a glass jar tightly closed in the refrigerator.
The sauce is delicious on French Bread warmed on the grill, as a sauce for meatballs and meatloaf, or on hot dogs and sausage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: American
- Serving Size: 2 tablespoons
When I told Mama I was working on this recipe she said she and Daddy used to throw some french bread on the grill and top it with this barbecue sauce. I just had to try it and boy, was it good! The outside was crisp to bite into, and the sauce was warm and tangy. This would be a great appetizer while grilling outside. I also topped a meatloaf with the sauce instead of tomato sauce or ketchup, and it was delicious. I eat it on hot dogs and a grilled sausage on a bun, and it was a pleasant change from the usually added condiments. What a versatile sauce!
Now I can enjoy those yummy burgers any time the envie hits and I can share them with my family and friends. I can also eat it alone by the spoonfuls.
“To love at all is to be vulnerable. Love anything and your heart will be wrung and possibly broken. If you want to make sure of keeping it intact you must give it to no one, not even an animal. Wrap it carefully round with hobbies and little luxuries; avoid all entanglements. Lock it up safe in the casket or coffin of your selfishness. But in that casket, safe, dark, motionless, airless, it will change. It will not be broken; it will become unbreakable, impenetrable, irredeemable. To love is to be vulnerable.”
― C.S. Lewis,
“Hydrangeas and Cord!” for your entertainment.