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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 583.9
  • Total Fat: 26.5 g
  • Cholesterol: 88.3 mg
  • Sodium: 607.4 mg
  • Total Carbs: 52.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 34.5 g

View full nutritional breakdown of Lean Beef & Sausage Burgers W/ Pickled Fennel 'n Pepperonata calories by ingredient
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Lean Beef & Sausage Burgers W/ Pickled Fennel 'n Pepperonata

Submitted by: POPPYKLAPROOSJE
Lean Beef & Sausage Burgers W/ Pickled Fennel 'n Pepperonata

Introduction

Half and half 93/7 lean ground beef
& Jimmy Dean Reduced Fat Pork Sausage burgers
w/ pickled fennel and pepperonata
Half and half 93/7 lean ground beef
& Jimmy Dean Reduced Fat Pork Sausage burgers
w/ pickled fennel and pepperonata

Number of Servings: 6

Ingredients

    INGREDIENTS

    1 large bulb fennel, very thinly sliced
    About 1/2 cup plus 1 tablespoon white wine vinegar or white balsamic vinegar, divided
    3 Tbsp plus 1 tsp Splenda divided
    Salt and pepper
    2 Tbsp extra virgin olive oil (EVOO), plus more for drizzling
    3 large bell peppers (1 each red, yellow and orange), seeded and chopped
    1 red onion, chopped
    3 large cloves garlic: 2 thinly sliced + 1 crushed, divided
    12 oz Jimmy Dean Reduced Fat Pork Sausage
    16 oz Ground Beef (93/7 or leaner)
    1-1/2 Tbsp smoked sweet paprika (about a palmful)
    1 Tbsp fennel seeds (about a palmful), crushed with the flat side of a knife
    1 Tbsp granulated garlic (about a palmful)
    1 Tbsp granulated onion (about a palmful)
    1 Tbsp freshly rubbed sage (about a palmful)
    2 Tbsp butter / Can't believe it's not butter
    6 Ciabata rolls, split
    1/4 cup grated Parmigiano Reggiano cheese
    A generous handful of basil leaves, shredded

    Serves 6

Tips

Based on recipe from Rachael Ray (on 09/11/10)


Directions

PREPARATION

Place the fennel in a storage container with a lid. In a small saucepan, bring about 1/2 cup vinegar, 1/4 cup water, 3 tablespoons Splenda and 1 teaspoon salt to a boil until the salt and Splenda dissolve. Pour over the fennel; cover and refrigerate for at least 1 hour (Prep time).

Pre-heat an outdoor grill or a grill pan to medium-high. In a skillet, heat 2 tablespoons EVOO (Extra Virgin Olive Oil), two turns of the pan, over medium-high heat. Add the bell peppers, red onion and sliced garlic; season with salt and pepper. Cook until tender, 7-8 minutes. Sprinkle the bell peppers with the remaining 1 teaspoon Splenda and 1 tablespoon vinegar. Stir for a minute more and turn off the heat.

Season the ground pork and beef with salt, pepper, paprika, fennel seeds, granulated garlic, granulated onion and sage; mix well. Form the meat into four burgers and drizzle with about 1 tablespoon EVOO.
Add to the grill or grill pan and cook through, turning once (about 10-12 minutes).

In a small saucepan, heat the butter and crushed garlic in a drizzle of EVOO over low heat to infuse the flavors (2-3 minutes).

Pre-heat the broiler and lightly toast the rolls.
Set the roll bottoms aside.
Brush the roll tops with the garlic butter and sprinkle with the cheese. Broil until the cheese is lightly browned (about 1 minute).

Place the basil on the roll bottoms. Top with the peperonata, sausage patties, drained pickled fennel and roll tops.

Serving Size: 4 burgers on Ciabata + fennel & pepperonata






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