Andouille and Beef Loading Burgers with Spicy Mayo and Caramelized Onions – P1 HCG Diet Recipe
By Jenya PHASE 1 RECIPES (P1), PHASE 4 RECIPES (P4) Phase 1 Lunch & Dinner Recipes, Phase 4 Lunch & Dinner Recipes Grilling
August 21, 2014
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.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 6 Servings
1Mix all ingredients in small bowl. Cover and chill.
1Toss 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.
1Prepare 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.
2Brush 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.
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck or ground beef (20 percent fat)
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
1 tablespoon golden brown sugar
12 pickled okra pods, halved lengthwise*
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August 21, 2014
These burgers are AMAZING.