Italian Sausage Burgers with Fennel Slaw

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 30%
  • Fat: 13.9g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.8g
  • Protein: 33.9g
  • Carbohydrate: 37.5g
  • Fiber: 2.9g
  • Cholesterol: 97mg
  • Iron: 3.6mg
  • Sodium: 930mg
  • Calcium: 189mg

Ingredients

  • Slaw:
  • 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
  • Burgers:
  • 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

Preparation

  1. 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.
  2. Prepare grill.
  3. 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.
  4. 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.
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