Ingredients for Beef Andouille Burgers With Asiago Cheese
- 1/2 cup sun-dried tomatoes packed in oil
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 8 ounces Andouille sausage
- 1.5 pounds ground beef
- 1/4 cup finely chopped shallots
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fennel seeds
- 6 hamburger buns
- 1 large red onion
- 1 tablespoon olive oil
- 6 ounces Asiago cheese
- 1/2 large red bell pepper
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How to Make Beef Andouille Burgers With Asiago Cheese
- Preheat grill to medium-high heat.
- Finely chop 1/2 cup sun-dried tomatoes in a food processor.
- Add 1/2 cup mayonnaise and 2 tablespoons Dijon mustard to the food processor and blend until smooth.
- Transfer the sun-dried tomato mayonnaise to a small bowl, cover, and chill for at least 30 minutes (or up to 1 day).
- Finely chop 8 ounces andouille sausage in the food processor.
- In a large bowl, combine the chopped andouille sausage with 1.5 pounds ground beef, 1/4 cup finely chopped shallots, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon fennel seeds.
- Gently mix with a fork just until combined. Do not overmix.
- Form the mixture into 6 equal-sized patties.
- Grill hamburger buns, cut-side down, for 2 minutes until lightly golden brown. Set aside.
- Brush 1 large red onion, thinly sliced, with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- Grill onion slices for 7 minutes per side, until golden brown and tender.
- Grill the beef patties for 4-6 minutes per side, or until cooked to your desired doneness. During the last minute of cooking, sprinkle 6 ounces of thinly sliced Asiago cheese over each patty to melt.
- Spread the chilled sun-dried tomato mayonnaise on the bottom halves of the hamburger buns.
- Top each burger with grilled red bell pepper slices (about 1/2 of a large pepper), grilled onion slices, and the Asiago-topped patty.
- Place the top bun on each burger and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
19g
Fat
81g
Carbs
10g
