Andouille Burgers with Red Pepper Mayo

Sue Lau's Note:

Great burgers you can grill or pan-cook. They have a really good sauce which goes nicely with my sweet corn salsa. Perfect for a weekend meal!

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 6 hamburger buns with sesame seeds

For the Burgers

• ½ lb andouille sausage , finely chopped
• 2 ½ lbs ground chuck
• 1 red bell pepper , seeded and diced
• ½ small red onion , minced
• 1 ½ teaspoons salt
• 1 ½ teaspoons fennel seeds , crushed
• 1 pinch cayenne pepper

For the Red Pepper Mayo

• 1 (6 ounce) jar water-packed roasted red peppers , drained
• ½ cup mayonnaise
• 1 tablespoon minced shallot

Directions:

1. Place the ingredients for the mayo in a blender or food processor and process until smooth; set aside and chill for 30-45 minutes while preparing burgers.
2. Mix together all ingredients for burgers and form 6 thick patties.
3. Cook burgers on grill or in skillet to 160F internal temp (a food thermometer is helpful).
4. Do not press on the burgers while they are cooking.
5. Serve burgers on buns with red pepper mayo, and other optional condiments (lettuce, tomato, grilled onions, sweet corn salsa in Southwest Chicken Burgers with Sweet Corn Salsa), as desired.

Reviews

[sugarpea]

Made this using ground turkey and turkey andouille sausage. The sauce was fairly thin and made a very messy and satisfying burger topping. We topped our burgers with shredded parmesan. A thin brushing of olive oil over the raw, formed burgers will keep them from sticking to the pan which can be a problem with low fat meats.