Best Memorial Day 2015 Recipe: Epicurious Beef and Andouille Burgers with Asiago Cheese
The Best 2015 Memorial Day Burger Recipe. Period.
Since Peter Salerno and the team at Peter Salerno Inc. are all about the extraordinary and providing the very best in award-winning kitchen design, we’re always on the look out for the best recipes for every occasion. So with Memorial Day 2015 right around the corner, we had to find our choice for the best new, unique burger recipe online.
Leave it to Epicurious to once again provide us with the most delicious burger recipe for Memorial Day 2015. Nothing says Memorial Day weekend like a barbecue cookout or BBQ grill experience with family and friends, enjoying the beautiful weather with a cool drink and a burger. But which unique, delicious burger recipe fits the bill?
We found this outstanding recipe on Epicurious for a Beef and Andouille Burger with Asiago Cheese. Sometimes, a meal is so good you’re not left with many words to describe it. These smoky, mildly spicy burgers left us with very few words – most of them were simply “Wow!”.
The mix of smoky grilled onions and spicy Andouille sausage (built right into the burger patty) was outstanding, and the added tastes of roasted red peppers and shallots takes these beefy burgers over the top. It’s no wonder this recipe has a 98% approval rating on Epicurious and a perfect 4 out of 4 review.
But believe us – you need to try these beef and andouille burgers for yourself to truly understand their unique, delicious appeal. This recipe yields 6 servings, enough for you and your family and friends to enjoy. (Next time, we’re doubling the recipe!)
Thanks to Epicurious for the recipe and Mark Thomas for the original photo.
Favorite Memorial Day 2015 Recipe: Beef & Andouille Sausage Burger with Asiago Cheese
yields 6 servings
- 4 oil-packed sun-dried tomatoes, drained
- 1/2 cup mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- 8 ounces andouille sausages,* cut into 1-inch pieces
- 2 1/2 pounds ground beef (15% fat)
- 2 large shallots, minced
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon fennel seeds, crushed
- 6 large sesame-seed hamburger buns
- 6 1/3-inch-thick slices red onion
- Olive oil
- 1 cup coarsely grated Asiago cheese**
- 1 7- to 7 1/2-ounce jar roasted red peppers, drained
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.