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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.