For each burger
1 handful lanogstinos (crawfish tails) or Uncooked Shrimp
1 handful Cheetos
Tony Chachere's Creole Seasoning
1 or 2 eggs.
1 onion cut in thin strips/rings
1/4 cup Southern Comfort
Take langostinos or shrimp and cut in to medium size chunks about 1/2 squares.
Smash Cheetohs in to small bits using a plastic bag and your hand. (Use one handful of each for each burger.)
Combine them together and add just enough beaten egg to coat. About 1/3 egg per burger.
Add a Sprinkle of Tony Chachere's seasoning and stir until wet.
Mold in to burgers and fry at medium high heat (with a little butter) until cooked through, about 3 minutes a side. Make sure shrimp is cooked all the way.
To make onions,
melt 1" butter in pan,
add onions and fry for 2 minutes, turning often.
Add 1/4 cup Southern Comfort, tilt pan to ignite and stand back.
Serve burger with onions on top, Mayo, a little sprinkle of Tony's spice.
©2010 Cooking for Dads