Andouille And Beef Burgers With Spicy Mayo And Carmelized Onions Main Dish Recipes

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Andouille And Beef Burgers With Spicy Mayo And Carmelized Onions


  • Spicy mayonnaise
  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Cajun or Creole seasoning blend
  • 1/4 teaspoon hot pepper sauce
  • Burgers
  • 1/2 pound andouille sausage, cut into scant 1/4-inch cubes
  • 3/4 cup pecans, toasted, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds ground beef chuck or ground beef (20 percent fat)
  • Caramelized onions
  • 1 1/2 pounds onions, thinly sliced
  • 2 tablespoons olive oil plus more for brushing grill rack
  • 3 garlic cloves, minced
  • 1 tablespoon golden brown sugar
  • 6 large hamburger buns, split
  • 8 ounces crumbled blue cheese
  • 12 pickled okra pods, halved lengthwise*
  • 3 cups watercress tops

  • Method:

  • For mayonnaise: Mix all ingredients in small bowl. Cover and chill.
  • Do ahead: Can be made 2 days ahead. Keep chilled.
  • For burgers: Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.
  • Do ahead: Can be made 1 day ahead. Cover and chill.
  • For onions: Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.
  • Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.
  • *Shopping tip: Look for pickled okra where the pickles and relishes are displayed.

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