Turkey and Andouille Burgers with Swiss Cheese

Ingredients:

• 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

Instructions:
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.

Provided by: Lowry

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