Combine mayonnaise, horseradish, Worcestershire sauce, whole grain mustard, pepper sauce and red pepper flakes in a bowl mixing well; cover and refrigerate.
For the mardi gras slaw:
1) Combine the Napa cabbage, purple cabbage, red onion, fennel and yellow pepper in a bowl and chill. Prepare the slaw dressing by combining the sugar cane vinegar, whole grain mustard and slowly incorporate the extra-virgin olive oil while whisking. Refrigerate the dressing.
2) Fifteen minutes before serving, pour the dressing over the slaw mixture and toss. Add the blue cheese and season with salt and pepper. Drain off excess liquid and chill the slaw.
For the root beer glaze:
Combine root beer soda, chili sauce, lemon juice, Worcestershire sauce, dark brown sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder and onion powder in a heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer until reduced to approximately 250ml, about 20 minutes. Glaze should be thick enough to coat the back of a spoon. Season the glaze to taste with salt and pepper. Set the glaze aside (it will thicken slightly as it cools).
For the patties:
1) Prepare a medium-hot fire in a charcoal griddle with a cover or preheat a gas griddle to medium-high. Place beef mince in a large bowl in a cold refrigerator for 1 hour prior. Add in pepper sauce, green onions, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape beef mixture into 6 round, equally sized patties. Cover with plastic wrap and set aside until ready to griddle.
2) Brush griddle rack with oil and place patties on griddle, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Just before patties are done brush with root beer glaze.
3) Meanwhile, brush melted butter on top and bottom of baps. Griddle cut side down until lightly toasted during the last 2 minutes of cooking burgers.
Spread the baps with a generous amount of the Zydeco sauce. Top with burger patty, a little more glaze, and slaw.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.