When they’re made with 99 percent lean ground turkey breast, these burgers are a figure-friendly way to enjoy a sausage sandwich.

　　

Ingredients

4 servings

　　1 package ground turkey breast

　　1 teaspoon fennel seeds, 1/3 palmful

　　3 garlic cloves, 2 finely chopped, 1 cracked from the skin

　　Salt and black pepper

　　A couple of handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese

　　A handful of fresh flat-leaf parsley, finely chopped

　　1 teaspoon red pepper flakes, 1/3 palmful

　　2 tablespoons EVOO (extra-virgin olive oil)

　　1 red bell pepper, seeded and sliced

　　2 cubanelle peppers, seeded and sliced

　　1 large onion, sliced

　　4 crusty rolls, split

　　1/4 pound deli-sliced provolone cheese

　　Gourmet potato chips

　　

Step 1

In a medium bowl, combine the turkey, fennel, chopped garlic, salt and pepper, grated cheese, parsley, and red pepper flakes. Mix well and form 4 patties.

　　

Step 2

Heat 2 nonstick skillets over medium-high heat, add a tablespoon of EVOO, once around the pan, to each pan, and preheat the broiler.

　　

Step 3

Add the patties to one skillet and the peppers and onions to the other. Cook the patties for 3 to 4 minutes on each side. Cook the peppers and onions until tender, 6 to 7 minutes. Season the peppers and onions with salt and pepper.

　　

Step 4

Place the split rolls on a cookie sheet or broiler pan and toast the cut sides under the broiler. Rub the toasted surfaces with the cracked garlic.

　　

Step 5

Arrange the provolone slices evenly over the patties in the skillet, then loosely tent the skillet with foil to melt the cheese in the last minute or so. Place the cheesy sausage burgers on the roll bottoms. Top them with mounds of peppers and onions and the roll tops. Serve with a few chips.

　　Rachael Ray Express Lane Meals