Italian Sausage Turkey Burgers and Fennel Slaw
- Ready In:
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup fennel leaves, minced
- 1⁄2 lb italian sweet sausage, casings removed (turkey is fine)
- 10 ounces white meat turkey, ground
- 1⁄2 - 1 teaspoon hot chili sauce, sriracha
- salt & freshly ground black pepper
- 6 ounces swiss cheese, sliced
- olive oil
- 1 fennel bulb, cored, thinly sliced
- 1⁄2 head red cabbage, cored, thinly sliced
- 3 green onions, sliced
- 2 tablespoons olive oil
- 1⁄4 cup red wine vinegar
- 1 teaspoon sugar
- salt & freshly ground black pepper
- fennel leaves, minced
- 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.
- 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.
- 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.
- 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.
- 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.
Questions & Replies
Got a question? Share it with the community!
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 :)
RECIPE SUBMITTED BY
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.