s ITALIAN BURGERS ****
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s ITALIAN BURGERS ****
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Ingredients
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Instructions Instructions: *** 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. 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; 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 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. 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 Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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