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Turkey and Andouille Burgers with Swiss Cheese


  • 4 oil-packed sun-dried tomatoes, drained

  • 1/2 cup low-fat mayonnaise

  • 1 tablespoon whole-grain Dijon mustard

  • 8 ounces andouille sausages cut into 1-inch pieces

  • 2 1/2 pounds ground turkey

  • 2 large shallots, minced

  • 2 teaspoons koshur 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

  • 6 Slices of Swiss cheese

  • 1 7- to 7 1/2-ounce jar roasted red peppers, drained

Prep Time: 10-15 min

Cooking Time: 10-20 min

Finely chop sun-dried tomatoes in a processor. Blend in mayo and mustard. Transfer to small bowl. (Can be made hours ahead. Cover; refrigerate.)

Finely chop andouille sausages in processor. Transfer to large bowl. Add turkey, 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. Put Swiss 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 with your favorite chilled tea.

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