Andouille Bayou Burgers with Red Pepper Mayo
1/2 pound uncooked andouille sausage, ground or finely chopped
21/2 pounds ground chuck
1 medium-size green bell pepper, seeded and chopped
1/2 small red onion, minced
11/2 teaspoons salt
11/2 teaspoons fennel seeds, crushed
Pinch of cayenne pepper
Red Pepper Mayo (see recipe below)
In a large mixing bowl, gently mix together all the ingredients. Shape into 6 patties, each 1-inch thick. Lightly oil the grill or a skillet over medium-high heat and cook the burgers to at least 160 degrees internally, the desired degree of doneness, about 5 to 7 minutes per side for medium. Serve on focaccia or toasted sesame seed buns with the Red Pepper Mayo and grilled onions.
Red Pepper Mayo: In the jar of a blender, combine one 3- to 4-ounce jar of roasted red peppers (drained), 1/2 cup mayonnaise, and 1 tablespoon minced shallots or sweet onion.
Makes 6 burgers.