Name: Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
Yield: Makes 6
Ingredients: 3/4 cup mayonnaise; 1 tablespoon fresh lemon juice; 1 teaspoon Cajun or Creole seasoning blend; 1/4 teaspoon hot pepper sauce; 1/2 pound andouille sausage, cut into scant 1/4-inch cubes; 3/4 cup pecans, toasted, chopped; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 1/2 pounds ground beef chuck or ground beef (20 percent fat); 1 1/2 pounds onions, thinly sliced; 2 tablespoons olive oil plus more for brushing grill rack; 3 garlic cloves, minced; 1 tablespoon golden brown sugar; 6 large hamburger buns, split; 8 ounces crumbled blue cheese; 12 pickled okra pods, halved lengthwise*; 3 cups watercress tops

Andouille and Beef Burgers with Spicy Mayo and Caramelized OnionsBrian Leatart

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners — and McNair's Louisiana roots — inspired the burger here.

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