Ingredients Jump to Instructions ↓

  1. 3/4 cup mayonnaise

  2. 1 tablespoon fresh lemon juice

  3. 1 teaspoon Cajun or Creole seasoning blend

  4. 1/4 teaspoon hot pepper sauce

  5. 1/2 pound andouille sausage, cut into scant 1/4-inch cubes

  6. 3/4 cup pecans, toasted, chopped

  7. 1 teaspoon salt

  8. 1/4 teaspoon ground black pepper

  9. 1 1/2 pounds ground beef chuck or ground beef (20 percent fat)

  10. 1 1/2 pounds onions, thinly sliced

  11. 2 tablespoons olive oil plus more for brushing grill rack

  12. 3 garlic cloves, minced

  13. 1 tablespoon golden brown sugar

  14. 6 large hamburger buns, split

  15. 8 ounces crumbled blue cheese

  16. 12 pickled okra pods, halved lengthwise*

  17. 3 cups watercress tops

Instructions Jump to Ingredients ↑

  1. For mayonnaise:

  2. Mix all ingredients in small bowl. Cover and chill.

  3. Do ahead: Can be made 2 days ahead. Keep chilled.

  4. For burgers:

  5. 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.

  6. Do ahead: Can be made 1 day ahead. Cover and chill.

  7. For onions:

  8. 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.

  9. 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.

  10. Shopping tip: Look for pickled okra where the pickles and relishes are displayed.


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