Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

From the kitchen of Carly

Smoky andouille sausage and toasted pecans packed into beef patties, then crowned with spicy mayo and sweet, caramelized onions. A Cajun-inspired burger that's meaty, complex, and built for serious flavor.

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

Andouille sausage cubed into the beef patty adds serious funk and spice, while toasted pecans bring texture and a subtle crunch. The payoff is a burger that tastes smoky and layered, built on caramelized onions and crowned with blue cheese, pickled okra, and watercress. Spicy mayo ties it all together. This is bold, messy, worth it.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 3/4 cupmayonnaise
  • 1 tbspfresh lemon juice
  • 1 tspCajun or Creole seasoning blend
  • 1/4 tsphot pepper sauce
  • 1/2 lbandouille sausage, cut into scant 1/4-inch cubes
  • 3/4 cuppecans, toasted, chopped
  • 1 tspsalt
  • 1/4 tspground black pepper
  • 1 1/2 lbground beef chuck or ground beef
  • 1 1/2 lbonions, thinly sliced
  • 2 tbspolive oil plus more for brushing grill rack
  • 3garlic cloves, minced
  • 1 tbspgolden brown sugar
  • 6 largehamburger buns, split
  • 8 ozcrumbled blue cheese
  • 12pickled okra pods, halved lengthwise*
  • 3 cupwatercress tops

Instructions

  1. Combine the mayonnaise, lemon juice, Cajun seasoning, and hot pepper sauce in a small bowl. Cover and refrigerate until needed. This can be made up to 2 days ahead.

  2. In a large bowl, toss the andouille, pecans, salt, and black pepper together. Add the ground beef and blend gently until just combined. Shape the mixture into six patties, each about 1/2 inch thick, and set them on a small baking sheet. Cover and chill if making ahead; the patties keep well for up to 1 day.

  3. Get your grill going over medium-high heat. Tumble the onions, olive oil, garlic, and brown sugar into a large skillet and set the skillet directly on the grill. Cook, stirring often, until the onions turn a deep golden color, about 25 minutes. Pull the skillet off the grill and season the onions with salt and pepper.

  4. Brush the grill rack with olive oil, then lay the buns cut side down and grill until golden, about 2 minutes. Move them to a work surface and keep them nearby.

  5. Lay the patties on the grill and cook until browned on the bottom, about 3 minutes. Flip each one, scatter blue cheese over the tops, and continue grilling to your preferred doneness, about 3 more minutes for medium.

  6. To build each burger, spoon some caramelized onions onto the bun bottom, set a patty on top, then layer on the pickled okra and a handful of watercress. Spread the spicy mayo on the cut side of each bun top, press it into place, and serve with any remaining mayo on the side. Pickled okra can usually be found near the pickles and relishes at the grocery store.

Tips from the kitchen

  • Cube the andouille small and don't skip toasting the pecans, they wake up the whole burger with depth and crunch.
  • Caramelize onions on the grill itself to save a burner and keep the heat going, stirring every few minutes for even, deep browning.
  • Shape patties to roughly half an inch thick and make a slight thumbprint indent in the center so they cook evenly without puffing up in the middle.
  • Add the blue cheese right when the burger comes off the grill so it softens into cracks and crevices from residual heat.

Variations

  • Skip the andouille and pecans, swap in crispy bacon and a fried egg for a breakfast-style burger.
  • Go vegetarian by replacing the beef and sausage with portobello mushroom caps marinated in olive oil and Cajun seasoning, grilled until tender.
  • Dial back the heat by swapping the hot pepper sauce for a squeeze of fresh lime juice in the mayo, and use mild pickled okra or skip it entirely.
  • Load it southern by trading blue cheese for pimento cheese spread for a creamier, slightly sweet finish.

Make ahead and storage

Cooked burgers keep in the fridge for up to 3 days wrapped tightly, and reheat gently on a skillet over medium heat. Freeze uncooked patties on a baking sheet, then bag them for up to 2 months, cooking from frozen without thawing and adding a minute or two to cooking time.