8-04 excellent, i made with regular hot sausage and hamburger, serve
with chickpea-artichoke salad
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.
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; sautT 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
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.
Yield: 6 servings
NUTRITION PER SERVING
CALORIES 428(27% from fat); FAT 13g (sat 4.6g,mono 3.9g,poly 2.4g);
PROTEIN 34.7g; CHOLESTEROL 93mg; CALCIUM 233mg; SODIUM 860mg; FIBER
5.6g; IRON 4.4mg; CARBOHYDRATE 42.1g
Lorrie Hulston Corvin
Cooking Light, JULY 2002
********** RECIPE ENDS ********
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