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Andouille Beef Burgers

Hello and welcome to Mangia Mondays!


I can’t believe this is already the 10th week of this fun foodie blog hop with my fabulous friend Kristin of Delightfully Dowling! We absolutely love checking out your recipes and hope you’ll jump in and share with us your latest kitchen conquest, either by linking up a blog post or commenting!

Given that the fair weather has arrived (I’m not letting a little rain dampen my spirits – spring has officially bloomed in Massachusetts!) we are using our grill three or four nights a week. I thought I’d share with you a recipe that I posted last spring for burgers that Mark and I are obsessed with. When we make them and sit down at the table we are incapable of making pleasant conversation. All that is heard is “MMMMmmmmmm sooooo good”! A bonus:  these burgers are so juicy and so flavorful  that those of us who are trying to reduce the ol’ carb-intake can omit the bun and still have a delicious meal!

Photo: Bon Appetit

This recipe is adapted from Bon Appetit, July 2006. The original recipe calls for pecans in the burgers but, although we love nuts, we omit this ingredient because we feel like there is enough for our taste buds to enjoy without the pecans (save them for a spinach side salad!)
Try these burgers! They really kick it up a notch.

Andouille and Beef Burgers
with spicy mayo and carmelized onions
(adapted from Bon Appetit)


Spicy Mayo
3/4 c mayonnaise
1 T fresh lemon juice
1 t Cajun or Creole seasoning blend
1/4 hot pepper sauce

Carmelized Onions
1 1/2 lbs. onions, thinly sliced
2 T olive oil
3 cloves garlic, minced
1 T brown sugar

1/2 lb. andouille sausage, cut into 1/4″ cubes
1 t salt
1/4 t ground black pepper
1 1/2 lb. ground beef
8 oz. block blue cheese, sliced*
6 large hamburger buns
watercress tops (optional)


Spicy Mayo: Mix all ingrendients in small bowl. Cover and chill for up to 2 days.

Carmelized Onions: combine onions, olive oil, garlic and brown sugar in large skillet. Cook over medium heat until onions are golden, about 25 minutes. Remove from heat and season with s&p. Set aside.

Burgers: Combine ingredients in large bowl. Form 6 1/2″ patties, pushing sausage cubes into beef. Heat grille to medium-high heat. Grill burgers until brown on bottom, about 3 minutes. Turn over; add blue cheese and continue cooking until desired doneness, approximately 3 more minutes for medium.

To build the burger, spread mayo on bun, add burger, carmelized onions and watercress. Serve with remaining mayo. Listen to those around you say “mmmm, mmmmmmmm” for the next 4.2 minutes.

*A block of blue cheese is easier to use in this recipe than crumbled blue cheese, which can be difficult to keep on your burger when grilling!

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Thursday 19th of May 2011

Thanks so much for hosting!

I was trying to add your button to my linky page but the code doesnt seem to work from your grab box. Just wanted to give you a heads up. :)

Have a great week!


Wednesday 18th of May 2011

Love this recipe! We are hosting a linky too! THIS WEEK'S CRAVINGS and this week we are featuring "HAMBURGER Meat Recipes" and we'd love for you to stop on by and link up your burger! Thanks a million!

classic • casual • home

Tuesday 17th of May 2011

You make me SO want to be a better chef! Or at least get the ingredients at the grocery store...half the process.

Denise at PinkPostcard.

Monday 16th of May 2011

This looks fabulous!!! Love andouille sausage and blue cheese on my burgers! :)yumthanks for your sweet comment on my post today- I hope you guys can go soon and have a great time! I would highly recommend the Hilton Hawaiian Village. They have a lagoon that is knee deep and super fun for the kids. Adults can learn to paddle board there as well :) The slide pools were fun for everyone. Let me know if you guys go soon!! have a great week.