Andouille Beef Burgers - NuWave Pro Plus Manual And Cookbok

Andouille Beef Burgers

Serves: 4
Spicy Mayonnaise Ingredients:
¾ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole
seasoning blend
¼ teaspoon hot pepper sauce
Burger Ingredients:
1½ pounds ground chuck
Garlic, to taste
½ pound Andouille sausage, cut into
¼ -inch cubes
¾ cup pecans, toasted and chopped
1 teaspoon salt
¼ teaspoon ground black pepper
4 large hamburger buns
Caramelized Onion Ingredients:
1½ pounds onions, thinly sliced
2 tablespoons olive oil plus more for
brushing pan
3 garlic cloves, minced
1 tablespoon golden brown sugar
Directions:
1. Place all mayonnaise ingredients
in NuWave Twister, or small food
processor, and pulse until fully
incorporated.
2. Transfer mayonnaise to small bowl
and refrigerate until ready to use.
3. In large bowl, combine beef,
sausage, garlic, pecans, salt and
pepper; mix thoroughly.
4. Shape beef mixture into 4 (½-inch)
patties; set aside.
5. Mix together onions, olive oil, garlic
and brown sugar and toss in bowl
until thoroughly mixed.
6. Transfer onions to liner pan.
7. Place patties on 3-inch rack and
cook at 350°F for 5-7 minutes per
side.
8. Spread spicy mayonnaise onto
buns and top with burgers and
onions.
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Tip: Spicy mayonnaise can be
prepared up to 2 days before
serving. Simply cover and chill after
preparation.
Tip: You don't have to use ground
chuck. You can use any type of ground
beef, but make sure it has 20% fat.
Fennel Rubbed Pork Loin
Serves: 8
Kosher salt and freshly ground pepper
to taste
2 tablespoons fennel seeds, crushed
1 tablespoon anise seeds, crushed
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 (1½-pound) pork loin
Directions:
1. Mix salt, black pepper,
fennel seeds, anise seeds, and
red pepper flakes with olive oil
in bowl.
2. Place pork loin in separate dish
and pour marinade over pork.
3. Cover pork and refrigerate for
2-3 hours.
4. Place pork loin on 3-inch rack
5. Cook at 350°F for 9-11 minutes
per side.
6. Place pork on cutting board and
let rest for 10 minutes before slicing.
Tip: Cook pork until internal
temperature reaches 145°F.
Chorizo Burgers
Serves: 4
½ pound fresh chorizo, casings
removed
½ pound lean ground beef
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons cilantro, finely
chopped and divided
2 cloves garlic, finely chopped
Kosher salt and freshly ground black
pepper to taste
½ cup mayonnaise
1½ tablespoons hot sauce
1 teaspoon fresh lime juice
2 tablespoons olive oil
4 slices pepper jack cheese
4 hamburger buns, lightly toasted,
Lettuce leaves, and sliced tomatoes,
1 ripe Hass avocado, pitted, peeled
and thinly sliced
Directions:
1. In medium bowl, mix chorizo, beef,
cumin, coriander, 1 tablespoon
cilantro, garlic, salt and pepper.
2. Divide mixture into 4 patties, about
1 inch thick and 3 inches wide.
3. Place patties on 3-inch rack and
cook at 350°F for 6-7 minutes per
side.
4. While patties cook, mix together
remaining cilantro with mayonnaise,
hot sauce, lime juice, salt and
pepper in small dish; set aside.
5. Place 1 slice of cheese over each
burger and cook at 350°F for about
1 minute, until cheese is melted.
6. Spread spicy mayo onto buns and
top with lettuce, tomato, and
avocado.
7. Add burgers to buns and enjoy.
Tip: Top the burgers with a fried egg
for the ultimate breakfast experience
any time of day.
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