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Dress up your basic burger with a recipe inspired by the chief judge of Sutter Home�s annual burger cook-off.
Enjoy with our Angeline Reserve Pinot Noir
Burgers: (Serves 6)
� 1/2 lb andouille sausage, chopped
� 3/4 cup pecans, toasted then chopped
� 1 tsp salt
� 1/4 tsp ground black pepper
� 1 1/2 lb ground beef (20% fat)
Caramelized Onions:
� 1 1/2 lb onions, sliced thinly
� 2 Tbl olive oil, plus some for grill
� 3 cloves garlic, minced
� 1 Tbl golden brown sugar
Mayonnaise:
� 3/4 cup mayonnaise
� 1 Tbl freshly squeezed lemon juice
� 1 Tsp Creole or Cajun seasoning
6 large split buns
8 oz gorgonzola, crumbled
3 c watercress tops
Mayonnaise:
Mix mayonnaise ingredients first, in small bowl. Cover and chill.
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.
Caramelized Onions:
Prep grill (med-high heat). Toss onions, oil and garlic in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove and season with salt and pepper.
Brush grill rack with olive oil. Toast buns, cut side down, until golden, remove. Grill burgers until brown on bottom, abut 3 minutes. Turn over; sprinkle with gorgonzola. Grill until burgers reach desired doneness, or about 3 minutes for medium. Spread mayo on bun, add burger and garnish each with onions and watercress.
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