Andouille and Beef Burgers with Spicy Mayo and 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.

AuteurTonton
DifficultéMoyen

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990.

Portions1 portion
Préparation20 minsCuisson20 minsTemps total40 mins

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

Spicy Mayonnaise:
1

Mix all ingredients in small bowl. Cover and chill.

Burgers:
2

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.

Caramelized Onions:
3

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.

4

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.

Catégorie

Ingrédients

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

Instructions

Spicy Mayonnaise:
1

Mix all ingredients in small bowl. Cover and chill.

Burgers:
2

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.

Caramelized Onions:
3

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.

4

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.

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

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