• Chef Dylan


This easy Southern American-inspired Creole chicken burger with smoked and sweet paprika and a hint of fiery cayenne will get all the tongues wagging.

I’ve said it many times before just how fortunate we are to have such a generous and good spirited community on Tamborine Mountain. One only has to go for a drive around the neighbourhoods to see also the artistic talent we have with the wonderful displays of workmanship when all the scarecrows that pop up for the annual Scarecrow Festival.

Speaking of festivals, one of the biggest festivals in America happens in the country’s south in New Orleans. The origins of Mardi Gras (French for Fat Tuesday) can be traced to Medieval Europe, passing through Rome and Venice in the 17th and 18th centuries to the French House of the Bourbons. From here, the traditional revelry of "Boeuf Gras," or “fatted calf, followed France to her colonies. On March 2, 1699, French-Canadian explorer Jean Baptiste Le Moyne Sieur de Bienville arrived at a plot of ground 60 miles directly south of New Orleans, and named it Pointe du Mardi Gras when his men realised it was the eve of the festive holiday. Bienville also established "Fort Louis de la Louisiane" in 1702. The following year the tiny settlement of Fort Louis de la Louisiane celebrated America's very first Mardi Gras. In the 16th century the Spanish, Portuguese and West Africans all came together in the melting pot of the southern states of America. Children in the new country born of theses interracial marriages were called Creoles and the food that resulted in the mix of these cultures is off the charts good. In a pot of gumbo served today in a traditional New Orleans house, there is a French roux, African okra, Indian filé , Spanish peppers, Cajun sausage, and oysters supplied by a Yugoslav fisherman, all served over Chinese rice with an accompaniment of hot French bread made by one of the city’s finest German bakers.

This Louisiana cuisine, whatever it might be called, is the literal melting pot of America. This harmonious cuisine, born out of the mixture of cultures, evolved because of Louisiana’s geographical isolation, plus its settlers’ hardships, pride, instinct, and the Latin cultural desire to eat well. For two centuries Creole cuisine kept changing to satisfy the needs and tastes of each new group who came to settle in Louisiana. Nowadays, starting with breakfast, with its calas (rice cakes) served with cane syrup, all the way through to the after-dinner treats of café brûlot and pecan pralines, the inhabitants of south Louisiana happily eat a unique diet. West African cooks had a sophisticated tradition of preparing food. Their African ancestors had traded with Arabs since the eighth century and had left a legacy of various cultivated Middle Eastern vegetables. By the 16th century West African farmers were growing corn, peanuts, yams, eggplant, garlic, and onions, which they had assimilated into their native diet of kidney beans, varieties of rice, green leafy vegetables, and okra. Foods were prepared by long, slow cooking and were served with delicate sauces. Owing to it's rich history the South has become famous for its cuisine and nowhere else can flavours be found quite like it.

So time to fire up the BBQ and invite a few friends around for a bevvie, chin wag and some de-licious food.

PREP TIME: 25 mins




  • 2 x 250g chicken breast

  • 2 tbsps CREOLE

  • 2 tbspns olive oil

  • 4 rashes of bacon

  • 1 ripe avocado

  • 1 vine ripened tomato

  • 100g mixed lettuce

  • 4 x burger buns

  • 4 tbsps mayonnaise


  1. Cut chicken breast horizontally to make four fillets.

  2. Mix CREOLE with oil in a bowl and coat the chicken fillets. Marinate for 20 mins MAX.

  3. Slice onion then dice capsicum and avocado.

  4. Slice the tomato and avocado.

  5. Grill chicken on high heat for 3 to 4 minutes each side or until cooked through and set aside.

  6. Now grill bacon for 1 to 2 minutes each side.

  7. Toast buns for 30 seconds.

  8. On the base of each toasted bun add lettuce, tomato and avocado. Add grilled Creole chicken and bacon, drizzle mayo and place top of bun to finish.


Serve these up as they are or ask your friends to bring along their favourite salad. Wash them down with a local craft beer. Happy days.