Italian Burgers

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

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Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 27%
  • Fat: 13g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 34.7g
  • Carbohydrate: 42.1g
  • Fiber: 5.6g
  • Cholesterol: 93mg
  • Iron: 4.4mg
  • Sodium: 860mg
  • Calcium: 233mg


  • 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


  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.
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