Italian Sausage Burgers With Fennel Slaw

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Production Manager Liz Rhoades's family had enjoyed Italian sausage burgers for years, a recipe inspired by their Italian neighborhood in Youngstown, Ohio. But the fennel slaw that crowns this recipe came about after Liz accidentally bought fennel instead of celery. Quickly figuring out what to do with the fennel, Liz's mom made a crunchy slaw that went perfectly with the flavourful burgers.

Ingredients

• 1 1/2 tablespoons cider vinegar
• 2 teaspoons sugar
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 1/2 cups thinly sliced fennel bulb
• 1 cup vertically sliced red onion
• 8 ounces hot turkey Italian sausage
• 8 ounces ground turkey breast
• Cooking spray
• 4 (1/2-ounce) slices provolone cheese
• 4 (2-ounce) Kaiser rolls

Directions

1. To prepare slaw, combine first 5 ingredients in a medium bowl, stirring with a whisk until sugar dissolves.
2. Add fennel and onion, tossing to combine.
3. Let stand at room temperature 30 minutes to 1 hour, tossing occasionally.
4. Prepare grill.
5. To prepare burgers, remove sausage from casing.
6. Combine sausage and turkey breast.
7. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
8. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side.
9. Top each patty with 1 cheese slice; grill 1 to 2 minutes or until burgers are done and cheese melts.
10. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted.
11. Using a slotted spoon, arrange about 1/2 cup slaw on bottom half of each roll; top each serving with 1 patty and top half of roll.

Yield: 4 servings