Turkey Burgers


Source: Cooking Light the essential dinner tonight cookbook

Section: Sandwiches / weeknight meals

Menu: Italian Burgers

Risotto

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.

Italian Burgers

Cooking spray

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

0425131756

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