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; saute 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
top w/ top half of each hamburger bun.
Reprinted by permission of Cooking Light magazine. All rights reserved.