Sizzlin’ Andouille Burgers with Asiago Cheese

Ingredients (serves 6):

• 4 oil-packed sun-dried tomatoes, drained
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 8 ounces of andouille sausages cut into I-inch pieces
• 2 1/2 lbs. ground beef
• 2 large shallots, minced
• 2 teaspoons of salt
• 2 teaspoons ground black pepper
• 1 teaspoon fennel seeds, crushed
• 6 1/3-inch-thick slices red onion
• 1 cup coarsely grated Asiago cheese
• 1 7-7 1/2-ounce jar roasted red peppers, drained
• olive oil
• 6 large crusty hamburger rolls
• (can substitute crusty Italian loaf cut into rolls)

Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to a small bowl. Remove casing from sausages and finely chop in processor. Transfer to large bowl and add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork until blended. Form into six 1-inch-thick patties. Prepare barbeque on medium-high setting. Brush onion slices with olive oil, sprinkle with salt and pepper, and grill until golden, about 6-7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium. Sprinkle cheese over top of burgers until melted. While cheese is melting, brush inside of rolls with olive oil and lightly grill.Spread the cut sides of the rolls with the sun-dried tomato mayonnaise. Top bottom half of buns with hamburgers, then red peppers, and then onion slices. Sink your teeth into burger heaven. Buon appetito!

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The Fort Lauderdale Air Show (4/28 – 4/29)
The rain didn’t stop us from enjoying some good eats at the 2012 Fort Lauderdale Air Show. Hag, the Z’s and other friends and family flew in to enjoy the Air Force Thunderbirds and some of the coolest aircraft in the U.S. Military. The andouille burgers made the perfect compliment to the show.- juicy and cooked to perfection, I couldn’t think of a better food to enjoy with friends and family on the rooftop SkyLounge at the Crooked Palm!