Beef And Andouille Burgers With Asiago Cheese Recipes

BEEF AND ANDOUILLE BURGERS WITH ASIAGO CHEESE

Steps:

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

BEEF BURGERS WITH MUSHROOMS AND AIOLI

Steps:

• Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.
• Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.
• Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)
• Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.
• Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.

ANDOUILLE & BEEF BURGERS WITH BLUE CHEESE

Steps:

• Mix all the mayo ingredients together and refrigerate (you may do this the day before).
• Mix all the burger ingredients together and form into 6 half inch patties (This may be made in advance and refrigerated).
• Over medium heat sauté the onions in the oil with the garlic & brown sugar.
• Stir and continue cooking until golden Remove onions to a bowl.
• Heat skillet over hi heat add burgers and fry for 4 minutes or until browned on one side, flip burger, turn heat to medium low, cover with lid and continue cooking for 5 minutes.
• Flip and distribute the blue cheese evenly on top of the burgers, cover and continue to cook until cheese is melted.
• Place onions on bottom half of the bun, then the burger, if using Okra & watercress put that on next, top with the spicy mayo and bun top.
• Serve & enjoy.

KERRY'S ASIAGO CHEESE HAMBURGER

Steps:

• Mix the beef, Worcestershire sauce, buffalo wing sauce, pepper, salt, and garlic powder in a large bowl. Form mixture into four patties. Place the patties on a plate; cover. Refrigerate for at least 1 hour.
• Preheat an outdoor grill for high heat.
• Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion in the olive oil until translucent, about 5 minutes; set aside.
• Cook the beef patties on the preheated grill on one side for about 5 minutes; brush the top of each burger with 1 tablespoon of barbeque sauce; flip. Cook burgers until well done, or the internal temperature reaches 180 degrees F (85 degrees C), about five minutes more.
• Place one burger on the bottom half of each bun. Top each burger with cooked onions, ketchup, Asiago cheese, and bacon slices; sandwich with top of bun and serve.

ANDOUILLE AND BEEF BURGERS WITH SPICY MAYO AND CARAMELIZED ONIONS

Steps:

• For mayonnaise:
• Mix all ingredients in small bowl. Cover and chill.
• Do ahead: Can be made 2 days ahead. Keep chilled.
• For burgers:
• Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.
• Do ahead: Can be made 1 day ahead. Cover and chill.
• For onions:
• Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.
• Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.
• *Shopping tip: Look for pickled okra where the pickles and relishes are displayed.

CHEESY BEEF BURGERS

Steps:

• Remove your grill pan and turn the grill on to its highest setting. Put the mince in a bowl and break it up with a fork, add the soy sauce, herbs and two twists of black pepper. Mix well.
• Divide into four burgers. Cut the cheese into four cubes and press a cube into the middle of each burger. Push the mince over to cover the cheese.
• Use a paper towel to wipe sunflower oil over the rack of your grill pan. Place the burgers on the grill pan and cook for seven minutes, changing the grill setting to medium. Then flip the burgers over with a fish slice and cook for a further seven minutes making sure they do not go too brown. Medium cooked burgers will feel springy and well done ones will feel firm.
• Serve in a seeded bun with chips and salad.

BEEF & ANDOUILLE BURGERS WITH ASIAGO CHEESE

Steps:

• Finely chop sun-dried tomatoes in food processor. Blend in mayonnaise and mustard. Transfer to small bowl and cover and chill. Can be made up to 1 day ahead.
• Finely chop andouille sausage in processor. Transfer to large bowl. Add beef, shallots, salt, pepper and fennel seeds. Stir with fork just until blended. Form mixture into 6 patties.
• Prepare barbecue on medium high heat. Grill hamburger buns until golden brown for 2min. Transfer to plate. Brush onion slices with oil. Sprinkle with salt & pepper. Grill until golden about 7min. per side. Grill until desired doneness. Sprinkle cheese over top of burgers.
• Spread hamburger buns with sun-dried tomato mayonnaise. Top with red bell peppers. Top with onion slices. Then place hamburgers on and tops of buns.