Beef and Andouille Burgers with Asiago Cheese

Ingredients

• 8 ounces andouille sausages cut into 1-inch pieces
• 1 cup coarsely asiago cheese grated
• 1 teaspoon fennel seeds crushed
• 2.5 pounds ground beef 15% ( fat)
• 2 teaspoons ground pepper black
• 0.5 cup mayonnaise 
• 4  oil-packed sun-dried tomatoes drained
• 6 servings olive oil 
• 6.3 inch thick onion red
• 7 ounce roasted peppers red drained
• 2 teaspoons salt 
• 6 large sesame-seed hamburger buns 
• 2 large shallots minced
• 1 tablespoon whole-grain dijon mustard 

Equipment

• bowl
• grill

Directions

1. Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard.
2. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)
3. Finely chop andouille sausages in processor.
4. Transfer to large bowl.
5. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.
6. Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes.
7. Transfer to platter.
8. Brush onion slices with oil.
9. 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.
10. Sprinkle cheese over top of burgers.
11. 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.
12. *Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.