Seasoned with oregano and Parmesan cheese, these plump burgers are a delicious change-of-pace entree. I like to serve them on crusty Italian bread with warmed spaghetti sauce, but you can also use hamburger buns. -Mary Tallman, Arbor Vitae, Wisconsin
- 1/4 cup canned crushed tomatoes
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground turkey
- 8 slices Italian bread, toasted
- 1/2 cup meatless spaghetti sauce, warmed
- In a large bowl, combine the first six ingredients. Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick oval-shape patties.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reaches 165° and juices run clear.
- Place a patty on each of four slices of bread. Drizzle with spaghetti sauce; top with remaining bread. Yield: 4 servings.
Originally published as Italian Turkey Burgers in Taste of Home June/July 2003, p29
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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