Though admittedly I’d probably eat an oyster poorboy if you transported me onto Canal Street in New Orleans right now, my second choice would probably be this burger.
I can’t remember (cough, cough) exactly where we had these on Canal a few years ago, but they were outrageously good.
A few weeks ago we were talking with friends about the virtues of different ‘unique’ burgers – lamb and feta, turkey burgers, vege burgers (ha), salmon burgers, etc – though I won the day by describing the tasty and damned innovative inclusion of andouille sausage and toasted pecans in this one.
This isn’t your typical all-American cheese burger with it’s blue cheese, sweet caramelized onions and Cajun inspired mayo – the pickled okra slices are even more unusual but a critical essential to complete the package. Trust me on this one – most stores seem to carry the Talk O’Texas brand though if you can find some home pickled, garden fresh okra at a farmers market it’ll be even better.
Summer’s almost over – there’s a winter weather weather advisory in northern Montana this morning – but there’s still time for some great burgers on the patio.
Burgers
2 lb. ground chuck (20% fat)
2/3 lb. andouille sausage, cut into very small (< 1/4”) pieces
1 tsp. ground black pepper
1 tsp. salt
1 tbsp. Crystal hot sauce
1/2 cup finely chopped, toasted pecansCajun Mayo
1 cup mayonnaise
1 tbsp. fresh lemon juice
2-3 tsp. of your favorite Cajun/Creole seasoning mix
1 tsp. hot pepper sauce (Crystal for authenticity)The Fixin’s
Caramelized onions
Buns
Crumbled blue cheese, about 12 ounces for 8 burgers
Pickled okra pods, 16 or so, split lengthwise
Lettuce
Form the patties. Gently mix the burger ingredients and with a soft hand shape into eight patties; place on a baking sheet and chill for at least an hour.
Cajun mayo. Stir together the mayo ingredients and chill; get’s better with over several hours.
If making a batch of caramelized onions, start those when firing the grill.
Grill time. Gently place the burgers over a medium hot fire and grill for about 4 minutes. Turn and sprinkle with the blue cheese; toast the buns while cooking the second side of the burgers for another 3 minutes or so.
Build a burger. Spread the top and bottom bun with the cajun mayo, throw some onions on the bottom bun, add the meat patty, pickled okra and lettuce and go to town.
Enjoy.
