Sunday, September 14, 2008

Give me some cajun!

I saw this recipe in a Bon Appetit magazine for an andouille and beef burger with spicy mayo and caramelized onions. I was intrigued. Kristi and Matt were coming over for dinner last night so i figured they would be the perfect people to try this puppies out on. Oh my gosh were they ever delicious! I wish I was good and took pictures while I was making them so you could get a step by step tutorial, but I was lazy you see. Well not so lazy that I didn't make burgers, twice baked potatoes (thank you PW), chocolate sheet cake (thank you PW) and homemade vanilla ice cream. I was just too lazy to take pictures. So, you will just have to gaze at the perfect picture of the magazine. Mine looked similar, but not nearly as fat! Oh, and I left off the picked okra and watercress and just went plain lettuce. Here is the recipe if you want to make these yourself. I promise you won't be sorry!
Spicy mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce
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. (I did these on the stove instead and it worked perfect! I also added a Tbsp of butter because well, butter makes everything better!)
For burgers: 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.

1 comment:

Ruth said...

if that isn't a food porn pic, i don't know what is. my mouth is watering just looking at this post. =)


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