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Beef and Andouille Burgers With Asiage Cheese Submitted By: Hidie
Date/Time : December-03-2005, 20:35:00

   

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:

Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.) 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 patties using BurgerMate.  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.  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.

*Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.

 
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