Ingredients for Andouille Burgers With Red Pepper Mayo
- 6 Hamburger Buns With Sesame Seeds
- 1 lb ground Andouille Sausage
- 0 Ground Chuck
- 0 Red Bell Pepper
- 1/2 cup finely chopped Red Onion
- 1 teaspoon Salt, plus a pinch Salt
- 0 Fennel Seeds
- 1/2 teaspoon Cayenne Pepper (optional)
- 1 roasted red bell pepper (finely chopped)
- 1/2 cup Mayonnaise
- 0 Shallot
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, plus a pinch black pepper
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tablespoon Worcestershire sauce
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How to Make Andouille Burgers With Red Pepper Mayo
- Combine 1/2 cup mayonnaise, 1 roasted red bell pepper (finely chopped), 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper (optional), and a pinch of salt and pepper in a blender or food processor. Blend until completely smooth.
- Transfer the red pepper mayo to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
- In a large bowl, gently combine 1 lb ground andouille sausage, 1/2 cup finely chopped onion, 1/4 cup breadcrumbs, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently form the mixture into 6 thick patties (about 3/4 inch thick).
- Preheat grill or skillet to medium-high heat. Cook the burgers for 4-5 minutes per side, or until they reach an internal temperature of 160°F (71°C). Use a meat thermometer for accuracy.
- IMPORTANT: Do not press down on the patties while they are cooking; this will release the juices and result in dry burgers.
- Serve the Andouille burgers on toasted buns with a generous spread of red pepper mayo. Add your favorite toppings, such as lettuce, tomato, and onion, if desired.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
21g
Fat
55g
Carbs
10g
