Recipe information

Ingredients

/4 cup mayonnaise

teaspoon fresh lemon juice

teaspoon Cajun or Creole seasoning blend

/4 teaspoon hot pepper sauce

/2 pound andouille sausage, cut into scant 1/4-inch cubes

/4 cup pecans, toasted, chopped

teaspoon salt

/4 teaspoon ground black pepper

1/2 pounds ground beef chuck or ground beef (20 percent fat)

1/2 pounds onions, thinly sliced

tablespoons olive oil plus more for brushing grill rack

click on heregarlic cloves, minced

tablespoon golden brown sugar

large hamburger buns, split

ounces crumbled blue cheese

pickled okra pods, halved lengthwise

cups watercress tops

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For mayonnaise
Step 1
Mix all ingredients in small bowl. Cover and chill. DO AHEAD Can be made 2 days ahead. Keep chilled.
For burgers
Step 2
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
Step 3
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.
Step 4
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.