Italian Burgers

Italian Burgers Recipe
Randy Mayor; Lydia DeGaris-Pursell
These messy, robust burgers are just as delicious and satisfying as a meatball sub. To remove sausage from its casing, cut the casing lengthwise with kitchen scissors.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 428
Caloriesfromfat 27 %
Fat 13 g
Satfat 4.6 g
Monofat 3.9 g
Polyfat 2.4 g
Protein 34.7 g
Carbohydrate 42.1 g
Fiber 5.6 g
Cholesterol 93 mg
Iron 4.4 mg
Sodium 860 mg
Calcium 233 mg

Ingredients

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 (such as Muir Glen)
12 ounces hot turkey Italian sausage
12 ounces ground turkey breast
6 (2-ounce) whole wheat hamburger buns
3/4 cup (3 ounces) shredded sharp provolone cheese

Preparation

Prepare grill or broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and onion; sauté 10 minutes. Add pasta sauce, and cook 1 minute or until thoroughly heated. Keep warm.

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.

Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.

Place 1 patty on bottom half of each hamburger bun; top each patty with 2/3 cup bell pepper mixture, 2 tablespoons cheese, and top half of each hamburger bun.

Lorrie Hulston Corvin,

Cooking Light

July 2002
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