Beef and Andouille Burgers with Asiago Cheese

Name: Beef and Andouille Burgers with Asiago Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oil-packed sun-dried tomatoes, drained; 1/2 cup mayonnaise; 1 tablespoon whole-grain Dijon mustard; 8 ounces andouille sausages,* cut into 1-inch pieces; 2 1/2 pounds ground beef (15% fat); 2 large shallots, minced; 2 teaspoons salt; 2 teaspoons ground black pepper; 1 teaspoon fennel seeds, crushed; 6 large sesame-seed hamburger buns; 6 1/3-inch-thick slices red onion; Olive oil; 1 cup coarsely grated Asiago cheese**; 1 7- to 7 1/2-ounce jar roasted red peppers, drained

Servings: persons

4 oil-packed sun-dried tomatoes, drained
1/2 cup mayonnaise
1 tablespoon whole-grain Dijon mustard
8 ounces andouille sausages,* cut into 1-inch pieces
2 1/2 pounds ground beef (15% fat)
2 large shallots, minced
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon fennel seeds, crushed
6 large sesame-seed hamburger buns
6 1/3-inch-thick slices red onion
Olive oil
1 cup coarsely grated Asiago cheese**
1 7- to 7 1/2-ounce jar roasted red peppers, drained

1
Finely chop sun-dried tomatoes in processor.
2
Blend in mayonnaise and mustard.
3
Transfer to small bowl.
4
(Can be made 1 day ahead.
5
Cover; chill.)
6
Finely chop andouille sausages in processor.
7
Transfer to large bowl.
8
Add beef, shallots, salt, pepper, and crushed fennel seeds.
9
Stir with fork just until blended.
10
Form mixture into six 1-inch-thick patties.
11
Prepare barbecue (medium-high heat).
12
Grill hamburger buns until golden, about 2 minutes.
13
Transfer to platter.
14
Brush onion slices with oil.
15
Sprinkle with salt and pepper.
16
Grill until golden, about 7 minutes per side.
17
Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare.
18
Sprinkle cheese over top of burgers.
19
Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise.
20
Top bottom halves of buns with hamburgers, then red peppers.
21
Top with onion slices.
22
Cover with top halves of buns and serve.
23
*Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets.
24
Kielbasa can be substituted.

1989

kcal

Calories

164

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 oil-packed sun-dried tomatoes, drained, 1/2 cup mayonnaise, 1 tablespoon whole-grain Dijon mustard, 8 ounces andouille sausages,* cut into 1-inch pieces, and more.

Yes, Beef and Andouille Burgers with Asiago Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!