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RECIPE OF THE WEEK #443

Beef and Andouille Burgers with Asiago Cheese

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
2 large shallots, minced
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon fennel seeds, crushed
6 large 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

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 hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns. Serves 6.