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 85% ground beef
2 large shallots, minced
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon fennel seeds, crushed
1 cup coarsely grated Asiago cheese

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 food processor. Transfer to large bowl. Add beef, shallots, salt, pepper and crushed fennel seeds. Stir with fork just till blended. Form mixture into six 1 inch thick patties. Prepare grill for medium-high heat. Grill hamburger buns till golden, about 2 minutes. Transfer to platter. 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 then assemble burgers as desired.