Best 3 Andouille And Beef Burgers With Spicy Mayo And Caramelized Onion Recipes
**Dive into a tantalizing culinary journey with our Andouille and Beef Burgers, where bold flavors dance on your palate.**
Savor the perfect blend of spicy andouille sausage and juicy ground beef, harmoniously seasoned and grilled to perfection. These burgers are not just any ordinary patties; they're elevated with a symphony of spices, herbs, and a secret ingredient that adds an unexpected layer of depth.
Indulge in the Spicy Mayo, a delectable condiment that brings a fiery kick to complement the richness of the burgers. Made with a blend of mayonnaise, Sriracha, and a hint of garlic, this sauce adds just the right amount of heat to excite your taste buds.
Caramelized Onions, slowly cooked until golden brown and bursting with natural sweetness, add an irresistibly sweet and savory dimension to the burgers. Their soft, tender texture provides a delightful contrast to the crispy burger patties.
Prepare to be captivated by the Cilantro Lime Slaw, a refreshing and vibrant accompaniment that cuts through the richness of the burgers with its tangy, herbaceous flavor. The crisp cabbage, carrots, and cilantro are tossed in a zesty lime dressing, creating a symphony of flavors that will leave you craving more.
Finally, no burger experience is complete without a selection of Toppings. Choose from classic options like lettuce, tomato, and cheese, or venture into more adventurous territory with avocado, bacon, or a fried egg. The possibilities are endless, allowing you to customize your burger to your heart's desire.
ANDOUILLE AND BEEF BURGERS WITH SPICY MAYO AND CARAMELIZED ONIONS
Categories Beef Citrus Garlic Onion Pork High Fiber Backyard BBQ Dinner Blue Cheese Summer Tailgating Grill Grill/Barbecue Bon Appétit Peanut Free Soy Free
Yield Makes 6
Number Of Ingredients 20
Steps:
- 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.
ANDOUILLE AND BEEF BURGERS WITH SPICY MAYO AND CARAMELIZED ONIONS
Steps:
- 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
ANDOUILLE/BEEF BURGERS, SPICY MAYO & 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. Bon Appetit Magazine, July 2006. Recipe by Paul Gayler.
Provided by Manami
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- FOR MAYONNAISE:.
- Mix all ingredients in small bowl: cover and chill.
- *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.
- **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.
- ASSEMBLY:.
- 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.
- Enjoy with an ice cold beer!
Nutrition Facts : Calories 880.6, Fat 57, SaturatedFat 17.7, Cholesterol 131.3, Sodium 1892.4, Carbohydrate 48.9, Fiber 4.7, Sugar 13.1, Protein 44.8
Tips:
- Choose high-quality ingredients. Fresh, high-quality ingredients will make a big difference in the flavor of your burgers. Look for grass-fed beef, artisanal andouille sausage, and fresh vegetables.
- Don't overmix the meat. Overmixing the meat will make the burgers tough. Mix the meat just until it is combined.
- Form the burgers gently. Don't pack the meat too tightly into the patties. This will also make the burgers tough.
- Cook the burgers over medium-high heat. This will help to create a nice crust on the outside of the burgers while keeping the inside juicy.
- Don't overcook the burgers. Overcooked burgers are dry and tough. Cook the burgers until they reach an internal temperature of 160 degrees Fahrenheit for medium-rare, 165 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the burgers rest before serving. This will help the juices to redistribute throughout the burgers, making them more flavorful.
- Serve the burgers with your favorite toppings. Some popular toppings include cheese, bacon, lettuce, tomato, and onion. You can also serve the burgers with a variety of sauces, such as ketchup, mustard, mayonnaise, or barbecue sauce.
Conclusion:
Andouille and beef burgers are a delicious and easy-to-make meal. They are perfect for a summer cookout or a casual dinner. With a few simple tips, you can make the best andouille and beef burgers that will impress your family and friends.
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