Post by bee on May 21, 2007 14:28:06 GMT -5
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.
~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
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.
*Shopping tip: Look for pickled okra where the pickles and relishes are displayed.
Makes 6.
Bon Appétit
July 2006
www.epicurious.com/recipes/recipe_views/views/235323
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.
~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
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.
*Shopping tip: Look for pickled okra where the pickles and relishes are displayed.
Makes 6.
Bon Appétit
July 2006
www.epicurious.com/recipes/recipe_views/views/235323
