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Recipes

Beef and Andouille Burgers with Asiago Cheese

By Bruce AidellsPhotography by Mark Thomas

Recipe information

  • Yield

    Makes 6 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

Need to make a substitution?

Preparation

  1. Step 1

    Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.

    Step 2

    Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.

    Step 3

    Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers.

    Step 4

    Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.

Explore Bon AppétitBurgerGround BeefBeefMeatSausageAsiagoCheeseSun-Dried TomatoTomatoVegetableRed OnionOnionMainGrillingDinner