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Italian Burgers

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings
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.


  • 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

Nutrition 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

How to Make It

  1. Prepare grill or broiler.

  2. 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.

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