A Twist on the Turkey Burger

I was perusing through my EatingWell July/August 2014 issue and came across a fun recipe titled, “Turkey Sausage & Peppers Burger.”  It is a recipe that reminiscent of sausage and peppers you may have enjoyed as a kid.  I tweaked this recipe a bit based on what I could find at the grocery store, and the peppers we enjoy at home.  Instead of putting this burger on a bun, my husband and I enjoyed over a salad.  But the kids liked it with a bun.

The mild Italian chicken sausage I used gave this a juicy sausage-y flavor; and the addition of the fennel seeds made it awesome!  Great for a 4th of July barbecue!  Enjoy!

Turkey Burger with a Twist

Adapted from EatingWell magazine, July/Aug 2014 page 50

Makes 4-6 patties, depending on how big you make ’em!

1 Tbsp extra virgin olive oil

1 medium onion, halved and thinly sliced

1/2 large yellow pepper, thinly sliced

1/2 large red pepper, thinly sliced

2 tsp Mediterranean or Italian seasoning (I used a local company’s seasoning, Charleston Spice Company – Mediterranean blend)

Freshly ground black pepper, to taste

1 # 93/94% lean organic ground turkey

3 mild Italian chicken sausage links, casings removed

1/4 cup panko breadcrumbs

1 tsp fennel seeds

2 cloves garlic, minced

4-6 slices provolone cheese

4-6 whole wheat buns, optional

Instructions:

1.  Heat cast iron skillet over medium heat.  Add oil and then onions and peppers.  Season with Mediterranean/Italian spice and freshly ground black pepper.  Saute over medium until onions translucent and slightly caramelized and peppers tender.  Set aside.

2.  While onions and peppers sautéing, prepare burgers: in a large bowl mix together ground turkey through garlic.  Mix well and form into 4-6 patties (I was able to make 6 substantial patties).

3.  Heat grill or, if you are in a hurry like I was, a non-stick grill pan over medium/medium-high.  When hot place patties on.  Grill for about 5-8 minutes a side, depending on how thick you’ve made your patties. Turn once and cook on other side.  The only way I trust a turkey burger is done is by checking with a thermometer.  Don’t take off until the burger reaches an internal temp of 165 degrees F at least.  Mine were nice and juicy and right at this temp when I removed from grill pan.  The last few minutes of cooking, place a slice of cheese over each patty and allow to melt.

4.  To prepare: either place burger on a bun and top with peppers and onions or place on a plate alongside a nice tossed salad.  Enjoy!

 

IMG_5177

 

 

 

Leave A Comment