RACHAEL'S TURKEY SAUSAGE BURGERS WITH PEPPERS & ONIONS
2 tablespoons oil, divided
1 red bell pepper, sliced
1 green or yellow bell pepper, sliced
1 large onion, sliced, 5 1/4 ounces
Salt and pepper, to taste
20 ounces ground turkey
1 teaspoon fennel seeds
2 cloves garlic, minced
1 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/3 cup freshly grated parmesan cheese
1 tablespoon parsley, minced
1 teaspoon crushed red pepper
4 ounces provolone cheese, sliced
Heat 1 tablespoon oil in a large nonstick skillet. Sauté the peppers and onions until tender, seasoning with salt and pepper. Remove from the pan and keep warm while making the burgers.
Combine the turkey, fennel, garlic, salt, pepper, parmesan, parsley and crushed red pepper. Form into 4 patties. Heat the remaining oil in the skillet over medium-high heat. Add the patties and cook 3-4 minutes per side. Top each burger with a slice of cheese and let stand a few minutes until melted. Serve the burgers topped with the peppers and onions.
Makes 4 servings
The burgers can be frozen without the toppings
Per Serving: 537 Calories; 39g Fat; 37g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
This is a slight variation of a Rachael Ray recipe. I don't recall if it came from her TV show or one of her cookbooks but there is a similar recipe in her "365: No Repeats" book on page 178. Rachael didn't specify how much parmesan cheese to use and she used 2 cubanelle peppers instead of the green or yellow pepper. I can't get cubanelle peppers here in Houston so I used bell peppers. Rachael cooked her peppers in a separate pan from the burgers but my friend, Nancy, decided that it made more sense to do double-duty with one skillet to save on cleanup. The burgers are very tasty with the flavor of Italian sausage. Click the photo to see a close-up.