By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 6
983 cal · 60 min
Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
Recipe GLPR53f1d737705ba8
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Average rating: 4.5 (1)
This bold American burger combines seasoned ground beef and spicy andouille sausage with toasted pecans, topped with blue cheese, caramelized onions, pickled okra, and peppery watercress on grilled buns. A zesty Cajun-spiced mayo completes this sophisticated backyard classic.
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Ingredients
¾ cup mayonnaise
1 tsp fresh lemon juice
1 tsp Cajun or Creole seasoning blend
¼ tsp hot pepper sauce
½ lb andouille sausage, cut into small cubes
¾ cup toasted pecans, chopped
1 tsp salt
¼ tsp ground black pepper
1½ lb ground beef chuck (20 percent fat)
1½ lb onions, thinly sliced
2 tbsp olive oil
3 clove garlic cloves, minced
1 tbsp golden brown sugar
6 large large hamburger buns, split
8 oz crumbled blue cheese
12 pod pickled okra pods, halved lengthwise
3 cup watercress tops
Directions
In a small bowl, combine mayonnaise, lemon juice, Cajun seasoning, and hot pepper sauce. Stir until well blended. Cover and refrigerate until ready to use; this spicy mayo can be made up to 2 days ahead.
In a large bowl, combine the diced andouille sausage, chopped pecans, salt, and black pepper. Add the ground beef chuck and gently blend the mixture with your hands until just combined; do not overwork. Divide into six equal portions and shape each into a patty about ½ inch thick. Place patties on a small baking sheet, cover, and refrigerate until ready to grill; these can be prepared up to 1 day ahead.
Preheat a grill to medium-high heat. In a large skillet, combine the sliced onions, minced garlic, brown sugar, and olive oil. Place the skillet on the grill grate and cook, stirring frequently, for about 25 minutes until the onions are deeply golden and caramelized. Remove from heat and season with additional salt and pepper to taste.
Lightly brush the grill rack with olive oil. Place the split hamburger buns cut-side down on the grill and toast until golden, about 2 minutes; transfer to a work surface. Place the beef patties on the grill and cook for about 3 minutes until the bottoms are browned. Flip the patties, sprinkle each with blue cheese, and continue grilling for another 3 minutes until the internal temperature reaches 160°F for medium doneness.
To assemble, place a portion of the caramelized onions on the bottom half of each toasted bun, then top with a grilled burger patty. Arrange halved pickled okra and watercress on top of each patty. Spread the spicy mayonnaise on the cut side of the bun top and place it on the burger. Serve any remaining spicy mayo on the side for dipping.
Comments
Andouille and pecans anchor a flavorful burger that leans Southern, and all ingredients are stocked at Charlotte chains—even the pickled okra and blue cheese. The real time commitment is caramelizing onions, which takes 30–35 minutes, making the honest prep time closer to 75 minutes, not 60; budget accordingly on a weeknight. At roughly $2.50 per serving (andouille and pecans drive the cost), this is a special-occasion burger rather than routine weeknight fare, and the loaded toppings mean leftovers don't reheat well. The dish rewards a gathered table and pairs perfectly with North Carolina's food identity.
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