Prep 5 mins
Cook 15 mins
For lighter grilling try this spicy burger which freezes well. This came from Cooking Light. I always have leftover Italian turkey sausage after making a batch of these for my freezer, so I use the leftover sausage to make Grilled Italian Sausage Veggies in Foil.
- 8 ounces Italian turkey sausage
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fennel seed, crushed
- 1 lb ground sirloin
- cooking spray
- 6 slices fresh mozzarella cheese
- 2 ounces italian bread rolls, split
- 3⁄4 cup fat-free tomato sauce
- Prepare grill.
- Remove casings from sausage. Combine sausage, oregano, basil, salt, fennel seeds, and ground sirloin. Divide beef mixture into 6 equal portions, shaping each into a 1/2 inch patty.
- Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165 degrees. Remove from grill; let stand 5 minutes.
- Place rolls, cut side down on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half, top with 2 tablespoons of sauce, and top with other half of roll.
- Raw burgers freeze well.
Used this recipe for a stuffed (mozzarella) Italian burger. Great flavor grilled on the KJ. Served with Tomato-Basil Pasta Salad.
This was a really tasty burger! Next time I would add a few chilli flakes ( we are heat junkies!).Loved the fresh mozzarella. A good recipe,thanks for sharing.
Used regular sausage, a mild Italian and honey garlic mixture. We added garlic since we're big garlic lovers here. Love the addition of fennel, but they didn't have the bite that homemade burgers usually have. Found the regular sausage very fatty so will look harder for the turkey sausage next time and add some more spices.