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    You are in: Home / Recipes / Italian Sausage Turkey Burgers and Fennel Slaw Recipe
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    Italian Sausage Turkey Burgers and Fennel Slaw

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    PaulaG's Note:

    These burgers are packed with flavor and are a great fork and knife burger. Serve this with the slaw for a delicious low carb meal. If preferred they can be served on ciabatta rolls with the slaw on the side.

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    Ingredients:

    Servings:

    Units: US | Metric

    Burgers

    Fennel Slaw

    Directions:

    1. 1
      In a heavy skillet over medium heat warm about 1 to 2 teaspoons olive oil. When hot add in chopped onions and cook until wilted. Stir in minced garlic, basil and oregano. Cook for 1 to 2 minutes. Remove from heat and allow to cool.
    2. 2
      In a large mixing bowl combine the ground turkey, sausage and cooled onion mixture. Add fennel fronds and chili sauce to meat. Season with salt and black pepper. Mix only to combine and shape into 4 patties. Allow to rest at room temperature while preparing slaw.
    3. 3
      In a medium bowl toss together together the fennel, cabbage and green onions. In a small bowl whisk together the olive oil, vinegar and sugar. Pour over salad ingredients tossing to coat. Season with salt and pepper to taste.
    4. 4
      Preheat a heavy skillet or flat griddle over medium high heat. Drizzle the burgers with olive oil and place oiled side down on preheated pan. Cook turning once until cooked through, approximately 5 minutes per side for 3/4 inch patties. When turning drizzle top with olive oil before turning.
    5. 5
      When burgers are cooked through turn off heat, top with a slice of cheese. Tent with foil and let stand for 2 minutes. Place burgers on individual serving plates with the slaw, garnish with fennel fronds and enjoy.

    Ratings & Reviews:

    • on May 28, 2011

      45

      Loved the idea of this recipe. The fennel complemented the sausage. The sausage gave the turkey the fat it is missing. I did use hot we like it hot! Used fresh basil. Did grill the burgers. Love that u didn't use a roll. That is the way I like it. I think you should have stated how much red cabbage was used. I know you stated 1/2 head but one head to another can be a big difference. My dressing barely coated it. I felt like something was missing. I did add additional balsamic vinegar. Made 4 very large burgers. Could have easily served 6. I kicked up the chili sauce to 1 tablespoon. Cooked about 5 minutes per side. Set cheese on top till melted and then let rest 5 minutes for a juicy burger. I also made the slaw 2 hours before serving for the flavor to meld. Thank you for this RSC recipe! Well done :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Sausage Turkey Burgers and Fennel Slaw

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.0
     
    Calories from Fat 264
    53%
    Total Fat 29.3 g
    45%
    Saturated Fat 11.9 g
    59%
    Cholesterol 104.1 mg
    34%
    Sodium 528.7 mg
    22%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 5.0 g
    20%
    Sugars 7.0 g
    28%
    Protein 37.9 g
    75%

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