Sunday, August 14, 2005
Italian Meatball Burgers
Source: Cooking Light
8 ounces sweet turkey Italian sausage
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon garlic powder
1 pound ground sirloin
2 ounces fresh mozzarella cheese, thinly sliced (I used provolone)
6 (2-ounce) Italian bread rolls, split
3/4 cup fat-free tomato-basil pasta sauce (such as Muir Glen) (I used homemade marinara)
Remove casings from sausage. Combine sausage, oregano, basil, salt, fennel seeds, garlic powder, and ground sirloin. Divide beef mixture into 6 equal portions, shaping each into a 1/2-inch-thick 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°. Remove from grill; let stand 5 minutes.
Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 2 tablespoons sauce and top half of roll.
Yield: 6 servings (serving size: 1 burger)
Nutritional Information: CALORIES 375 (33% from fat); FAT 13.9g (sat 5.3g,mono 4.4g,poly 1.7g); PROTEIN 28.1g; CHOLESTEROL 80mg; CALCIUM 130mg; SODIUM 894mg; FIBER 1.8g; IRON 4.5mg; CARBOHYDRATE 32.7g
Bruce Weinstein , Cooking Light, AUGUST 2007
I talked about this recipe HERE.