Andouille And Beef Burgers With Spicy Mayo And Caramelized Onions Recipes

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ANDOUILLE AND BEEF BURGERS WITH SPICY MAYO AND CARAMELIZED ONIONS

Categories     Beef

Yield 6 burgers

Number Of Ingredients 20



ANDOUILLE AND BEEF BURGERS WITH SPICY MAYO AND CARAMELIZED ONIONS image

Steps:

  • 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

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

ANDOUILLE/BEEF BURGERS, SPICY MAYO & CARAMELIZED ONIONS

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners - and McNair's Louisiana roots - inspired the burger here. Bon Appetit Magazine, July 2006. Recipe by Paul Gayler.

Provided by Manami

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18



Andouille/Beef Burgers, Spicy Mayo & Caramelized Onions image

Steps:

  • FOR MAYONNAISE:.
  • Mix all ingredients in small bowl: cover and chill.
  • *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.
  • **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.
  • ASSEMBLY:.
  • 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.
  • Enjoy with an ice cold beer!

Nutrition Facts : Calories 880.6, Fat 57, SaturatedFat 17.7, Cholesterol 131.3, Sodium 1892.4, Carbohydrate 48.9, Fiber 4.7, Sugar 13.1, Protein 44.8

3/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon cajun seasoning or 1 teaspoon creole seasoning
1/4 teaspoon hot pepper sauce (we used Pickapeppa sauce)
1/2 lb andouille sausage, cut into 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 lbs ground chuck (20 percent fat) or 1 1/2 lbs ground beef (20 percent fat)
1 1/2 lbs onions, thinly sliced
2 tablespoons olive oil, plus more for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar (has to be sugar, not a sugar substitute)
6 large hamburger buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved lengthwise (bottled kind)
3 cups watercress, tops
hot pepper sauce, for serving (we used Pickapeppa Sauce) (optional)

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