Turkey Sausage & Peppers Burger

July/August 2014

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If you love the classic flavors of the Italian sausage and peppers sandwich, this healthy burger recipe, inspired by that flavor combination, is for you. If you don’t have a grill basket, fold a 24-inch piece of heavy-duty foil in half and crimp up the edges to create a lip; this will prevent the vegetables from sliding through the grill rack.

Turkey Sausage & Peppers Burger

Makes: 4 servings

Serving Size: 1 burger

Active Time:

Total Time:

Equipment: Grill basket


  • 1 medium onion, halved and thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Italian seasoning, divided
  • 1/4 teaspoon freshly ground pepper
  • 10 ounces 93%-lean ground turkey
  • 2 links sweet or hot turkey sausage, casings removed
  • 1/4 cup fine, dry breadcrumbs
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon garlic powder
  • 4 slices provolone cheese
  • 4 small whole-wheat hamburger buns, toasted


  1. Place a grill basket on one side of grill. Preheat to medium-high.
  2. Toss onion, bell pepper, oil, 1 teaspoon Italian seasoning and pepper in a large bowl. Transfer to the preheated grill basket. Cook, stirring a few times, until the vegetables are soft, 12 to 15 minutes.
  3. Meanwhile, combine ground turkey, sausage, breadcrumbs, fennel seeds, garlic powder and the remaining 1 teaspoon Italian seasoning in a medium bowl. Shape into four 4-inch patties. Oil the grill rack (see Tip), place the burgers on it and cook for 4 minutes. Turn them over, top with the grilled vegetables and cheese; continue grilling until the burgers are cooked through and the cheese is melted, 4 to 6 minutes more. Serve on buns.

Tips & Notes

  • Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


Per serving: 409 calories; 18 g fat (6 g sat, 6 g mono); 85 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 6 g total sugars; 31 g protein; 5 g fiber; 724 mg sodium; 548 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin B12 (24% dv), Calcium, Iron & Zinc (20% dv), Potassium (16% dv), Magnesium (15% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 3 lean meat, 1/2 high-fat meat, 1/2 fat

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