Fire Cracker Father’s Day Burgers
INGREDIENTS
Spicy mayonnaise
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Cayenne Hot Pepper Sea Salt
- 1/4 teaspoon Cajun Power Garlic Hot Sauce
Burgers
- 1/2 pound andouille sausage, cut into scant 1/4-inch cubes
- 3/4 cup pecans, toasted, chopped
- 2 tablespoons Fire Cracker Grilling Seasoning and Beef Rub
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds ground beef chuck or ground beef (20 percent fat)
- 6 large hamburger buns, split
- 8 ounces crumbled blue cheese
- Robert Rothschild Farm Caramelized Onion Balsamic Spread
- 12 Catch a Fire Hot Pickled Okra pods, halved lengthwise*
- 3 cups watercress tops
PREPARATION
For mayonnaise:
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be made 2 days ahead. Keep chilled.
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.
Do ahead: Can be made 1 day ahead. Cover and chill.
For onions:
Prepare barbecue (medium-high heat).
Brush grill rack with Extravagonzo Red Chili Culinary 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 Robert Rothschild Farm Caramelized Onion Balsamic Spread , then burger, on each bun bottom. Top each with Catch a Fire Hot Pickled Okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.
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