Recipe for Beef and Andouille Burgers with Asiago Cheese 
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Yield:
6 servings
Ingredients:
Amount Ingredient
Made with spicy sausages and smoky grilled onion, these are not your standard
burgers.
4 x oil-packed sun-dried tomatoes, drained
1/2 cup mayonnaise
1 tbl whole-grain Dijon mustard
8 oz andouille sausages,* cut into 1 inch pieces
1/2 lb ground beef (15% fat)
2 lrg shallots, minced
2 tsp salt
2 tsp ground black pepper
1 tsp fennel seeds, crushed
6 lrg sesame-seed hamburger buns
1/3 x inch-thick slices red onion
Olive oil
1 cup coarsely grated Asiago cheese**
Instructions:
Instructions: 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 six 1 inch-thick patties.

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.

Makes 6 servings

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

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