Italian Turkey Burgers

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  1 lbs Ground Turkey, 99% Lean
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  1 lbs Turkey Breakfast Sausage
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  0.3 cup Bread Crumbs, Panko, Dry

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  2 tsp Basil, Dried
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  2 tsp Oregano, Dried
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  1 tsp Fennel Seeds, Dried
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  1 tsp Garlic powder
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  0.3 tsp 1/4 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  0.3 tsp Red pepper flakes
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  8 oz Cheese, Asiago, Shredded
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  8 oz Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  6 Bread, Hamburger Bun, Whole Wheat(342g)
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Dice the onion and both bell peppers into bite-sized pieces. In a large mixing bowl, combine the ground turkey, turkey sausage, bread crumbs, basil, oregano, fennel seeds, garlic powder, and red pepper flakes. Gently mix with your fingers until ingredients are evenly incorporated without compacting the meat.
2. 2Shape the mixture into 6 equal patties, each about ¾ inch thick. Set aside on a clean plate.
3. 3Heat olive oil in a large skillet over medium-high heat for 1 minute. Place the burger patties in the skillet and cook 5–6 minutes until the bottoms are golden brown and release easily from the pan.
4. 4Flip the patties and cook 4–5 minutes more over medium-high heat until the internal temperature reaches 165°F. Top each patty with the mozzarella and Asiago cheese in the final minute of cooking, then remove from heat.
5. 5In the same skillet, add the diced onion and bell peppers with a pinch of salt and pepper. Cook 6–8 minutes over medium-high heat, stirring occasionally, until the vegetables are softened and lightly charred at the edges.
6. 6Lightly toast the hamburger buns in the skillet for 1–2 minutes over medium heat until golden, then remove.
7. 7Assemble each burger by placing a patty and cheese on a toasted bun, then topping with grilled vegetables.
8. 8Divide the 6 assembled burgers evenly into airtight containers while warm. Store in the refrigerator for up to 4 days, reheating gently before serving.