This is a great way to eat a turkey burger. My husband - who normally won't eat a turkey burger - really enjoys this. You can substitute mozzarella for the provolone.
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
More From Cooking Light
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
- 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.
Only you will be able to view, print, and edit this note.Add Note