Cajun Burger with Collard Greens and Fried Oysters…

My version is a simple dash of kosher salt and freshly ground black pepper atop the grass-fed beef patties on freshly-baked hamburger buns, adding on fried oysters, collard greens, and Sir Kensington’s Special Sauce to finish it off—no bayou dish left unturned.

Adopted from Coastal Living’s Magazine, June 2018 (




  • ¼ cup olive oil
  • 2 garlic cloves, mashed with skin
  • 1 pound thinly sliced, stemmed collard greens (1 large bunch)
  • Six slices uncured bacon, chopped into medium-size bits
  • 1 teaspoon kosher salt
  • ½ teaspoon maple syrup
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon red pepper chili flakes


  • 2 lbs grass-fed Angus beef sirloin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • 1 cup olive oil
  • 12 fresh shucked oysters
  • 1/3 cup (about 1½ oz.) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg, beaten


  • 4 hamburger buns, toasted
  • ½ cup Sir Kensington’s Special Sauce

How to Make It:

Step 1

Prepare the collard greens: Heat oil in a large Dutch oven over medium-high. Add in mashed garlic cloves, with skin. Sauté about 2 minutes. Add collard greens, and cook, stirring often, until beginning to wilt, about 1 minute. Add chopped bacon bits and sauté until brown, add apple cider vinegar, and red chili pepper flakes. Cover and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until tender but slightly toothy, up to 20 minutes. Stir in vinegar and maple syrup. Set aside.


Step 2

Prepare the burgers: Form into 4 (½-inch-thick) patties. Season with salt and pepper. Set aside. Preheat grill to high (450°F to 500°F). Place burgers on oiled grates. Grill, uncovered, 6 minutes, turning once halfway through.


Step 3

Prepare the fried oysters: Pat oysters dry with paper towel. Combine flour, salt and the pepper, dip oysters into the beaten egg; then into flour mixture. Heat olive oil in a 10-inch skillet over medium-high heat. Cook oysters until golden brown, about 2-3 minutes on each side.


Step 4

Place 1 burger on each of the 4 bottom buns. Top each with ¼ cup drained collard greens, 3 fried oysters, 2 tablespoons Sir Kensington’s Special Sauce, and top bun.

Perfect alongside kettle chips, with sweet tea to boot!