Andouille and Beef Burgers With Spicy Mayo and Caramelized Onion

Published in Bon Appetit, July 2006, this recipe is from James McNair's book Build a Better Burger.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3⁄4 cup mayonnaise (I use light)
• 1  tablespoon fresh lemon juice
• 1  teaspoon  Tony Chachere's Seasoning
• 1⁄4 teaspoon  hot pepper sauce
• 1⁄2 lb andouille sausage, cut into 1/4 inch cubes (We make our own ground andouille, so I use that)
• 3⁄4 cup pecans, roasted, chopped
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 lbs  ground chuck (20% fat) or 1 1⁄2 lbs ground beef (20% fat)
• 1 1⁄2 lbs onions, thinly sliced
• 2  tablespoons olive oil, plus more for brushing 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 (I've never used)

Directions

1. Mix all ingredients in small bowl. Cover & chill. Can be made 2 days ahead; keep chilled.
2. Toss first 4 ingredients in a large bowl. Add beef, blend gently. Shap into six 1/2 inch think patties. Transfer to small baking sheet. Can be made 1 day ahead; cover and chill.
3. Prepare barbecue (medium-high heat) or stove top. Place onions and next 3 ingredients in skillet. Place skillet on heat; cook until onions are golden, stirring often. Remove from grill and season with salt and pepper.
4. Brush buns with olive oil or melted butter.Brown and transfer to work surface.
5. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese, if desired. Grill until burgers are cooked through, about e minutes for medium.
6. Place some onions on each but bottom, then burger. Top each with okra and watercress. Spread mayonnaise on side of bun tops; place on burgers. Serve with remaining mayonnaise.