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Andouille Bayou Burgers with Red Pepper Mayo May 28, 2014 12:00 AM A A 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.