Andouille Beef Burgers With Blue Cheese Recipes

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.

Steps:

• Mix all the mayo ingredients together and refrigerate (you may do this the day before).
• Mix all the burger ingredients together and form into 6 half inch patties (This may be made in advance and refrigerated).
• Over medium heat sauté the onions in the oil with the garlic & brown sugar.
• Stir and continue cooking until golden Remove onions to a bowl.
• Heat skillet over hi heat add burgers and fry for 4 minutes or until browned on one side, flip burger, turn heat to medium low, cover with lid and continue cooking for 5 minutes.
• Flip and distribute the blue cheese evenly on top of the burgers, cover and continue to cook until cheese is melted.
• Place onions on bottom half of the bun, then the burger, if using Okra & watercress put that on next, top with the spicy mayo and bun top.
• Serve & enjoy.

Steps:

• Finely chop sun-dried tomatoes in food processor. Blend in mayonnaise and mustard. Transfer to small bowl and cover and chill. Can be made up to 1 day ahead.
• Finely chop andouille sausage in processor. Transfer to large bowl. Add beef, shallots, salt, pepper and fennel seeds. Stir with fork just until blended. Form mixture into 6 patties.
• Prepare barbecue on medium high heat. Grill hamburger buns until golden brown for 2min. Transfer to plate. Brush onion slices with oil. Sprinkle with salt & pepper. Grill until golden about 7min. per side. Grill until desired doneness. Sprinkle cheese over top of burgers.
• Spread hamburger buns with sun-dried tomato mayonnaise. Top with red bell peppers. Top with onion slices. Then place hamburgers on and tops of buns.

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.