Ingredients
1
tsp 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
tsp ground black pepper
1
1/2 pounds ground beef chuck or ground beef (20 percent fat)
1
1/2 pounds onions, thinly sliced
2
tbsp olive oil plus more for brushing grill rack
1
tbsp golden brown sugar
6
large hamburger buns, split
8
ounces crumbled blue cheese
12
pickled okra pods, halved lengthwise*
Directions
1.
For mayonnaise: Mix all ingredients in small bowl. Cover and chill.
2.
Do ahead: Can be made 2 days ahead. Keep chilled.
3.
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.
4.
Do ahead: Can be made 1 day ahead. Cover and chill.
5.
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.
6.
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.
7.
*Shopping tip: Look for pickled okra where the pickles and relishes are displayed.
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