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What's for DInner?! Andouille Sausage Burgers

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Monday, February 14, 2011

What's for DInner?! Andouille Sausage Burgers

I have to hurry.  Little Bit is about to wake up and our neighbors will be on their way over any minute for a cupcake picnic (and I've yet to ice the cupcakes!)  I have to give you this recipe though.  It's unreal.  The next time you want to make burgers, make these!  I always double the recipe and vacuum seal all the extra burgers because they do require a bit more prep work than a standard burger. 

And they're certainly horrible for you.  My sister and her husband don't even make them for that reason.  Perhaps that's part of how she stays skinner than me.  Oh well... sure am glad my hanky pankys are stretchy!

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions



Makes 6 (freeze any extras...or be really smart and double the recipe and freeze patties...you'll be glad you did!)

Ingredients
Spicy mayonnaise
3/4 cup mayonnaise
1 teaspoon 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 (i actually didn't use these when i made this)
3 cups watercress tops (i used baby spinach)

Preparation
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.

Happy grilling!

Love,
Logan

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2 Comments:

At February 14, 2011 at 7:39 PM , Blogger katherine said...

Logan, I made your Sweet Potato/Sausage soup last week and am now officially in love! Wow! Thank you so much for doing the hard work for us and sending these wonderful jewels our way! What a great way to keep up with your world! Katherine Garrett

 
At February 16, 2011 at 3:13 PM , Blogger Logan said...

Kathi, You realize that your compliment is totally magnified since I know you happen to be an amazing cook yourself!!! I'm glad you enjoyed it...it's definitely my favorite too!

 

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