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Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions Submitted By: James
Date/Time : May-23-2007, 12:27:02

   

Ingredients:

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.

Directions:

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 patties using BurgerMate. 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.

 
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