Italian Sausage Burgers with Fennel Slaw

Oxmoor House
Production Manager Liz Rhoades's family had enjoyed Italian susage burgers for years, a recipe inspired by their Italian neighborhood in Youngstown, Ohio. But the fennel slaw that crowns this particular recipe came about after Liz accidentally bought fennel instead of celery on a grocery-store run. Quickly figuring out what to do with the fennel, Liz's mom made a crunchy slaw that just happened to go perfectly with the flavorful burgers.
4 servings


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1 1/2 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon extravirgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 cups thinly sliced fennel bulb
1 cup vertically sliced red onion
8 ounces hot turkey Italian sausage
8 ounces ground turkey breast
Cooking spray
4 (1/2-ounce) slices provolone cheese
4 (2-ounce) Kaiser rolls


To prepare slaw, combine vinegar, sugar, oil, pepper, and salt in a medium bowl, stirring with a whisk until sugar dissolves. Add fennel and onion, tossing to combine. Let stand at room temperature 30 minutes to 1 hour, tossing slaw occasionally.

Prepare grill.

To prepare burgers, remove sausage from casing. Combine the sausage and the turkey breast. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Top each patty with 1 cheese slice; grill 1 to 2 minutes or until burgers are done and cheese melts. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Removing slaw with a slotted spoon, arrange about 1/2 cup slaw on bottom half of each roll; top each serving with 1 patty and top half of roll.

Created date

May 2007