See, I was a sweet little wifey this past Father’s Day and I bought my husband a brand new Weber gas grill. See, for the past 10 years we’ve been using one of the Weber charcoal kettle grills. It’s been good to us, but now that we have three kids, we wanted a grill we could fire up at a moment’s notice and have dinner on the go. We also really wanted to enjoy our patio and backyard this summer, and to that end, purchased a new patio dining set and umbrella. That purchase set us back a pretty penny, and my husband felt that we would have to wait a while on the new gas grill. Unbeknownst to him, however, I had been socking a bit of money away for a while, in the hopes of surprising him. His birthday is in December, and our anniversary is in October, so neither of those events would suffice. I wanted the grill for THIS summer, so we could really enjoy our outdoor living space. Although we don’t generally make much of a fuss about Father’s Day, the timing was perfect. So it was a real splurge and I took him fully by surprise.
We needed to christen our gorgeous new grill with a great recipe. I was flipping around in back issues of July Bon Appetit, and the minute I read the title of this one, I knew I had it. Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions. Yum-O! After I assembled all of the ingredients, I was a tad afraid that some of the flavours, especially of the andouille sausage, would get lost in translation. But my worries were needless. The various flavours in this recipe marry perfectly and the end result is so insanely good, I hardly have words for it. Suffice it to say that I am already chomping at the bit to make these again. We gobbled them up so quickly, I didn’t even get a picture, so I had to “borrow” one from Epicurious.com. Eh, mine wouldn’t have been as pretty anyway!
Although you could simply go find the recipe yourself at Epicurious.com, I am reproducing it in full here to save you that step. I made it *almost* exactly as is, except that I simply did some caramelized onions in a frying pan, instead of on the grill, and I didn’t bother with the okra or the watercress. Not sure I would have found them at my local grocery anyway! Oh, and I also spiced up the mayo with a bit more hotsauce.
Being burgers, these are obviously low carb. You can forego the bun, as I did, and they are still insanely delicious. Make them, you know you want to!
Andouille and Beef Burgers with Spicy Mayo and Carmelized Onions
3/4 cup mayonnaise
1 tbsp lemon juice
1 tsp cajun seasoning
1/4 tsp hot sauce (I doubled this)
1/2 lb andouille sausage, cut into 1/4 inch cubes
3/4 cup chopped, toasted pecans
1 tsp salt
1 1/2 lbs ground beef, 15-20% fat
1 1/2 lb onions, thinly slices
2 tbsp olive oil, plus more for brushing grill rack
3 garlic cloves, minced
1 tbsp brown sugar (I skipped this altogether)
6 hamburger buns
8 ounces crumbled blue cheese
12 pickled okra pods (I skipped this)
3 cups watercress tops (I skipped this)
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be made 2 days ahead. Keep chilled.
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.
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.
Read More http://www.epicurious.com/recipes/food/views/Andouille-and-Beef-Burgers-with-Spicy-Mayo-and-Caramelized-Onions-235323#ixzz0sYOdeAqZ