Italian Sausage Turkey Burgers and Fennel Slaw

Submitted by PaulaG

"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."

 

• Ready In: 35mins
• Ingredients: 19
• Serves: 4

ingredients

• Burgers

• 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

• Fennel Slaw

• 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

directions

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. 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. 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. 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. 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.

Reviews

[Rita1652]

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 :)