Ingredients for Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

• 180ml di maionese

• 1 cucchiaio di succo di limone fresco

• 1 teaspoon Cajun or Creole seasoning blend

• 1/4 di cucchiaino di salsa di peperoncino

• 230g andouille sausage, cut into scant 1/4-inch cubes

• 80g pecans, toasted, chopped

• 1 cucchiaino di sale

• 1/4 cucchiaini di pepe nero macinato

• 675g beef mince chuck or beef mince (20 percent fat)

• 675g onions, thinly sliced

• 2 tablespoons olive oil plus more for brushing grill rack

• 3 spicchi d'aglio, tritati

• 1 cucchiaio di zucchero di canna dorato

• 6 large hamburger buns, split

• 230g crumbled blue cheese

• 12 pickled okra pods, halved lengthwise*

• 3 cups watercress tops

Mix all ingredients in small bowl. Cover and chill.

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

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.

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.

Avvertenza

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