Beef and Andouille Burgers with Asiago Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Made with spicy sausages and smoky grilled onion, these are not your standard burgers. 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 |
Directions:
1. Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)
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.
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.
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.
5. *Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.
|
|