Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
A flavorful fusion burger combining ground beef and andouille sausage, topped with caramelized onions, blue cheese, and a spicy Cajun-seasoned mayo. Served with pickled okra and watercress for a New Orleans-inspired twist on a classic burger.
Ingredients
- •¾ cup mayonnaise
- •1 tablespoon fresh lemon juice
- •1 teaspoon Cajun or Creole seasoning blend
- •¼ teaspoon hot pepper sauce
- •½ pound andouille sausage
- •¾ cup pecans
- •1 teaspoon salt
- •¼ teaspoon ground black pepper
- •1½ pounds ground beef chuck
- •1½ pounds onions
- •2 tablespoons olive oil
- •3 cloves garlic
- •1 tablespoon golden brown sugar
- •6 pieces hamburger buns
- •8 ounces blue cheese
- •12 pieces pickled okra pods
- •3 cups watercress tops
Cooking Instructions
- 1.
Mix all ingredients in small bowl. Cover and chill.
10 min
- 2.
Do ahead: Can be made 2 days ahead. Keep chilled.
- 3.
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.
15 min
- 4.
Do ahead: Can be made 1 day ahead. Cover and chill.
- 5.
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.
25 min
- 6.
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.
15 min
- 7.
*Shopping tip: Look for pickled okra where the pickles and relishes are displayed.
