1/2 lb. andouille sausage, cut into tiny cubes
3/4 C. pecans, toasted, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. ground beef (20% fat)
1 1/2 lb. onions, thinly sliced
2 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. brown sugar
8 oz. crumbled blue cheese
For burgers:
Toss first 4 ingredients in large bowl. Add beef. Blend gently. Shape mixture into six 1/2-inch-thick patties. Grill as usual over medium-high heat.
NOTE: These can be made 1 day ahead. Transfer patties to small baking sheet. Cover and chill.
For carmelized onions:
Place skillet on medium-high heat, either grill on stovetop. Cook until onions are golden, stirring often, about 25 minutes. Remove from heat. Season with salt and pepper.
3/4 C. pecans, toasted, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. ground beef (20% fat)
1 1/2 lb. onions, thinly sliced
2 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. brown sugar
8 oz. crumbled blue cheese
For burgers:
Toss first 4 ingredients in large bowl. Add beef. Blend gently. Shape mixture into six 1/2-inch-thick patties. Grill as usual over medium-high heat.
NOTE: These can be made 1 day ahead. Transfer patties to small baking sheet. Cover and chill.
For carmelized onions:
Place skillet on medium-high heat, either grill on stovetop. Cook until onions are golden, stirring often, about 25 minutes. Remove from heat. Season with salt and pepper.
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