Source: Cooking Light the essential dinner tonight cookbook
Section: Sandwiches / weeknight meals
Menu: Italian Burgers
Who would have thought turkey could taste so good. I usually only eat turkey once or twice a year, and I was unsure of having it as a burger. These little burgers are filling, and you really only need one! I didn’t make the Chickpea-artichoke salad that’s recommended, because I haven’t had the best of luck with artichokes in the past. Hopefully, when I am ready to try artichokes again it will go smoother. Instead, I made some risotto as a tasty side dish.
Notes: I portioned the patties in to four ounce burgers. I froze all the patties I wasn’t going to use immediately.
4 cups red bell pepper strips
2 cups green bell pepper strips
2 cups vertically sliced onion
1 1/2 cups fat free Italian herb pasta sauce
12 ounces hot turkey Italian sausage
12 ounces ground turkey breast
6 (2 ounce) whole wheat hamburger buns
3/4 cup (3 ounce) shredded sharp provolone cheese
1. Prepare grill or preheat broiler
2. Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Add bell peppers and onion; saute 10 minutes. Add pasta sauce, and cook 1 minute or until thoroughly heated; keep warm.
3. Remove casings from sausage. Combine sausage and turkey in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2 inch thick patty.
4. Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.
5. Place 1 patty on bottom half of each bun; top each patty with 2/3 cup bell pepper mixture, 2 tablespoons cheese, and top half of a bun.
Yield: 6 servings