The Baton Rouge Burger at White Wolf Cafe debuted as a special item that is now a menu favorite. (COURTESY OF WHITE WOLF CAFE)
White Wolf Cafe has been a mainstay of Ivanhoe Village District for 31 years — before it was known as Ivanhoe Village Main Street District. Back then, you’d more likely hear it referred to as Antique Row because of the many antique shops along that stretch of Orange Avenue.
In fact, White Wolf started as part antique shop and part cafe, and in those early days, a large white German shepherd named Casper (the putative wolf in the name) could be found lolling around the store, effectively eluding the glance of health inspectors.
Casper left us long ago, and owners Michael and Anne Marie Hennessey turned their focus to the restaurant side of the business. Here, Anne Marie Hennessey shares the recipe for White Wolf’s award-winning Baton Rouge Burger, so named for the Cajun notes from the blackened seasonings. The burger started out as a burger-of-the-month special but proved so popular that it is now part of the regular menu.
Hennessey says that for the Tobacco Onions, you may use a store-bought seasoned bread crumb mix used for frying chicken or fish, such as Zatarain’s.
WHITE WOLF CAFE’S BATON ROUGE BURGER
Serves 1
8 ounces patty (50% ground chuck, 25% each ground short rib and brisket)
1 1/2 tablespoons blackening seasoning
Salt to taste
Pepper to taste
2 ounces goat cheese
2 ounces butter
1 brioche bun
1/4 whole roasted red pepper
3 ounces Tobacco Onions (see below)
3/4 cup Citrus Slaw (see below)
Season the burger patty with the blackening seasoning and salt and pepper to taste. Grill patty to desired temperature. Add goat cheese to melt.
Butter the brioche bun and toast or grill.
Place burger on bun. Top with roasted red pepper, tobacco onions and citrus slaw.
Tobacco Onions
1 cup all-purpose flour
1 cup fine breadcrumbs
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 red onion, thinly sliced
Buttermilk
Oil for frying
Combine dry ingredients.
Dunk sliced onions in buttermilk and then toss them in the flour mixture.
In hot oil, fry dipped and breaded onions until golden. Drain on paper towels.
Citrus Slaw
1/2 tablespoon kosher salt
1 tablespoon black pepper
1 lemon, juiced
1 lime, juiced
1/2 cup rice wine vinegar
1/3 cup soy sauce
1/4 cup sweet chili sauce
3 ounces mixed salad greens
1 ounce sliced cabbage or packaged slaw mix
In a large bowl, toss all ingredients until well coated.
(Recipe from Anne Marie Hennessey of White Wolf Cafe.)
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To find recipes from other local restaurants, check out the Local Flavor with Scott Joseph section on YourCommunityPaper.com and follow ScottJosephOrlando.com to read reviews and stay up to date on Orlando restaurant news.
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