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Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

published: April 3rd 2009
source: Lesa Jackson

Ingredients:

Spicy Mayonnaise:
¾ cup light Hellman’s Mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
¼ teaspoon hot pepper sauce

Burgers:
½ pound audouille sausage, cut into scant ¼-inch cubes
1 teaspoon fresh ground salt
¼ teaspoon fresh ground pepper
1 ½ pounds ground beef chuck

Caramelized Onions:
1 ½ pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
3 cloves garlic, minced
1 tablespoon golden brown sugar

6 large hamburger buns, halved lengthwise
8 ounces crumbled blue cheese

3 cups watercress tops
Sliced tomato

For Mayonnaise:
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be made two days ahead. Keep chilled.

For Burgers:
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six ½ 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. Grill burgers until golden 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 watercress and tomato. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.