Beef and Andouille Burgers with Asiago Cheese
Recipe GLPRadb1eecadd125b
Juicy grilled burgers combining ground beef with spiced andouille sausage, topped with melted Asiago cheese, grilled red onions, roasted red peppers, and a sun-dried tomato aioli. A bold, smoky take on the classic burger.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 oil-packed sun-dried tomatoes, drained
1/2 cup mayonnaise
1 tablespoon whole-grain Dijon mustard
8 ounces andouille sausage, 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 slices (1/3-inch thick) red onion
Olive oil
1 cup coarsely grated Asiago cheese
1 (7 to 7.5-ounce) jar roasted red peppers, drained
Directions
Combine the drained sun-dried tomatoes, mayonnaise, and whole-grain mustard in a food processor; pulse until finely chopped and well blended. Transfer the mixture to a small bowl. This sun-dried tomato aioli can be prepared up to 1 day in advance; cover and refrigerate until ready to use.
Pulse the andouille sausage pieces in the food processor until finely chopped. Transfer the chopped sausage to a large mixing bowl. Add the ground beef, minced shallots, salt, black pepper, and crushed fennel seeds to the bowl. Using a fork, gently combine the ingredients until just blended—do not overmix. Divide the mixture into six equal portions and form each into a 1-inch-thick patty.
Preheat a grill or grill pan to medium-high heat. Lightly brush the cut sides of the hamburger buns with olive oil. Place the buns cut-side down on the grill and cook until golden brown, approximately 2 minutes. Transfer the toasted buns to a platter. Brush both sides of the red onion slices with olive oil and season lightly with salt and pepper. Place the onion slices on the grill and cook until golden and tender, about 7 minutes per side.
Place the beef and andouille patties on the grill and cook until reaching your desired doneness, about 5 minutes per side for medium-rare doneness. Internal temperature should reach 160°F for food safety. During the final minute of cooking, sprinkle the coarsely grated Asiago cheese evenly over the top of each burger patty and allow it to melt.
Spread the sun-dried tomato aioli on the cut sides of the toasted hamburger buns. Place a burger patty with melted cheese on the bottom half of each bun. Top each burger with several roasted red pepper strips, then arrange the grilled red onion slices on top. Cover with the top half of the bun and serve immediately.
