Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
By Teek Burgers American Grilling
August 21, 2014
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.
- Prep: 20 mins
- Cook: 20 mins
-
20 mins
20 mins
40 mins
- Yields: 6 Servings
Ingredients
Spicy Mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
Burgers
1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
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
1 tablespoon golden brown sugar
Directions
Spicy Mayonnaise:
1Mix all ingredients in small bowl. Cover and chill.
Burgers:
1Toss 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.
Caramelized Onions:
1Prepare 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.
2Brush 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.
Nutrition Facts
0 Reviews
