Beef and Andouille Burgers with Asiago Cheese

Name: Beef and Andouille Burgers with Asiago Cheese
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

By Bruce AidellsPhotography by Mark Thomas

June 30, 2001

Recipe notes