Football season has arrived. It doesn't feel like football weather, but anxious fans are eager to trek to stadiums to cheer on their favorite college team or to the Superdome to see what the Saints are going to do this season. One of my nephews dropped by for a visit - well, what he was looking for was an idea for a tailgaiting party. He declared that the weather was just too hot to make gumbo, chili or jambalaya. Did I have an alternative idea? This is what I suggested. Bring along a small grill and make this whopper of a hamburger. It's easy to pull together. The sandwich, chips and pre-made brownies should satisfy his friends before they enter the stadium. CAJUN TAILGATE BURGER Makes 8 to 10 servings You can dress the burger classically, with cheese, lettuce, tomatoes, mayonnaise and mustard, but use your creativity and make it your own. Dress it with cheese, jalapenos, and guacamole. Or dress it with grilled onions and blue cheese.

• 2 ½ pounds lean ground beef
• 4 pickled jalapenos, chopped
• 3 tablespoons of the liquid from the jar of jalapenos
• 1 tablespoon onion juice
• 1 tablespoon garlic juice
• 2 garlic cloves, chopped
• 2 tablespoons hot sauce
• 2 tablespoons Cajun seasoning mix
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• ½ teaspoon Liquid Smoke
• ½ cup dry fine seasoned bread crumbs
• 2 eggs
• 1 round bread, such as Vienna, muffaletto, sourdough, 10 to 12 inches in diameter, cut in half lengthwise
• 2 tablespoons butter, melted
• 6 ounces Monterrey Jack cheese, grated
• 4 large lettuce leaves
• 1 large tomato, sliced
• Mayonnaise
• Grey Poupon mustard

Combine the ground beef, the jalapenos, the liquid from the jar, the onion juice, garlic juice, garlic, hot sauce, seasoning mix, Worcestershire sauce, soy sauce, Liquid Smoke, bread crumbs, and eggs in a large mixing bowl. Using your hands, mix well. Let stand for at least 1 hour, covered, in the refrigerator. Remove the mixture from the refrigerator and shape into a large patty, about 1 inch larger than the round bread and about 1 ½ inches thick. Place it on the grill and close the lid. Cook for 20 minutes on one side, then turn it and cook it for another 20 minutes. Butter each half of the bread with the butter. Place the bread halves, inside of the bread down, on the grill and toast for 3 to 4 minutes. Remove the burger and the bread from the grill. Place the burger on the bottom half of the bread. Dress the burger with the cheese, lettuce, tomatoes, mayonnaise, and mustard. Place the top half on top of the dressed burger and press down firmly, but gently. Cut into wedges to serve.