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1
Patties: Combine ground beef, minced shallots and dry spices in a large bowl.
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2
Mix until evenly distributed, but being careful not to overwork the meat.
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3
Form into 6 equal patties.
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4
Place on a platter or sheet pan, cover and refrigerate for at least 1 hour and up to 4.
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5
Creole-Tomato Mayonnaise: combine the mayonnaise, sun-dried tomatoes, Creole mustard, Worcestershire, 1/2 teaspoon Creole seasoning and freshly ground black pepper to taste in the bowl of a food processor and pulse until well blended.
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6
Cover and refrigerate until ready to use.
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7
Heat grill to medium-high.
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8
Brush the split hamburger buns and onion slices with the olive oil.
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9
Toast the buns on a cooler portion of the grill until golden brown.
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10
Remove and set aside.
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11
Place the onion slices on the grill and cook until beginning to appear transparent.
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12
Carefully turn the onion slices and continue to cook on the other side for about 2 more minutes.
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13
When the onion slices are cooked through and have grill marks, remove them and set them aside on a serving platter.
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14
Cook the hamburgers on the grill, about 5 minutes per side for medium-rare.
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15
Top each burger with grated Asiago cheese and allow the cheese to melt before assembling the burgers with the toasted buns, grilled onion slices and Creole-Tomato Mayonnaise.
