star Andouille Beef Burgers Rated 5.0 stars by 1 users PIC Induction Cooktop Share on Twitter Share on Facebook Share on Pinterest Share on Whatsapp Category Main Dishes Servings 4 servings Author NuWave IngredientsSpicy Mayonnaise Ingredients ¾ cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Cajun or Creole seasoning blend ¼ teaspoon hot pepper sauceBurger Ingredients ½ pound Andouille sausage, cut into ¼ -inch cubes ¾ cup pecans, toasted and chopped 1 teaspoon salt ¼ teaspoon ground black pepper 1½ pounds ground chuck Garlic, to taste 4 large hamburger bunsCaramelized Onion Ingredients 1½ pounds onions, thinly sliced 2 tablespoons olive oil plus more for brushing pan 3 garlic cloves, minced 1 tablespoon golden brown sugar DirectionsPlace all mayonnaise ingredients in NuWave Twister, or small food processor, and pulse until fully incorporated. Transfer mayonnaise to small bowl and refrigerate until ready to use. In large bowl, combine beef, sausage, garlic and pecans. Mix thoroughly. Shape beef mixture into 4 (½-inch) patties, set aside. Add olive oil to medium skillet, or grill, and heat on Medium-High (375°F). Mix together onions, olive oil, garlic and brown sugar and toss until thoroughly mixed. Add onions to skillet and cook for about 4 minutes, stirring often, until onions are golden. Remove onions from pan, garnish with salt and pepper and set aside in covered dish. Place Cast Iron Grill on PIC and brush with olive oil. Grill buns on Medium-High (375°F), cut side down for about 2 minutes, until golden. Transfer buns to serving tray. Add additional oil to grill and heat on Medium-High (375°F). Season patties with salt and pepper and place on grill and cook for about 3-4 minutes per side for medium-rare. Transfer cooked burgers to buns and repeat step 12 with remaining patties. Place onions evenly on each burger and spread spicy mayonnaise onto each top bun. Add any additional toppings and enjoy. Recipe Note Spicy mayonnaise can be prepared up to 2 days before serving. Simply cover and chill after preparation.You don’t have to use ground chuck. You can use any type of ground beef, but make sure it has 20% fat.Chef recommends topping these burgers with blue cheese, watercress and heirloom tomato. Share: Previous Shrimp and Citrus Cocktail Next BLT Salad Leave a Comment Your email address will not be published. Comment Your Name* Your Email*