Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2002

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill or broiler.

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  • 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.

Nutrition Facts

428 calories; calories from fat 27%; fat 13g; saturated fat 4.6g; mono fat 3.9g; poly fat 2.4g; protein 34.7g; carbohydrates 42.1g; fiber 5.6g; cholesterol 93mg; iron 4.4mg; sodium 860mg; calcium 233mg.
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