Grilled Turkey Burgers
 These juicy, flavor-packed turkey burgers come together in minutes and are guaranteed to win over even the most devoted beef burger fans. Ingredients 1¼ pounds Italian turkey sausage (I use Shady Brook Farms hot or sweet varieties) 1⅓ pounds 93/7 lean ground turkey (I use Shady Brook Farms; one package equals 1⅓ pounds) ½ teaspoon ground black pepper 2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 8 hamburger buns 1¼ pounds Italian turkey sausage (I use Shady Brook Farms hot or sweet varieties) 1⅓ pounds 93/7 lean ground turkey (I use Shady Brook Farms; one package equals 1⅓ pounds) ½ teaspoon ground black pepper 2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 8 hamburger buns Instructions Remove the sausage meat from the casings. The best way is to use kitchen shears to cut through the casings and then peel them away from meat. Place the sausage meat in a large bowl along with the ground turkey, pepper, Worcestershire sauce and Dijon mustard. Use your hand to mix together until well combined. The mixture will seem quite wet; that's okay. Form the meat into 8 even patties about ½-inch thick. Place on a foil-lined baking sheet and refrigerate until ready to cook. Clean the grill and preheat to high. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the turkey burgers on the grill and cook for five minutes, covered, until nice grill marks form. Flip and continue to cook, covered, for 3-5 minutes more, until the burgers are cooked through. Heat the buns on the grill, assemble the burgers, and serve. Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed. Remove the sausage meat from the casings. The best way is to use kitchen shears to cut through the casings and then peel them away from meat. Place the sausage meat in a large bowl along with the ground turkey, pepper, Worcestershire sauce and Dijon mustard. Use your hand to mix together until well combined. The mixture will seem quite wet; that's okay. Form the meat into 8 even patties about ½-inch thick. Place on a foil-lined baking sheet and refrigerate until ready to cook. Clean the grill and preheat to high. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the turkey burgers on the grill and cook for five minutes, covered, until nice grill marks form. Flip and continue to cook, covered, for 3-5 minutes more, until the burgers are cooked through. Heat the buns on the grill, assemble the burgers, and serve. Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed. Nutrition Information Powered by Per serving (8 servings) Serving size: 1 burger Calories: 338 Fat: 13 g Saturated fat: 3 g Carbohydrates: 22 Sugar: 3 g Fiber: 1 g Protein: 32 g Sodium: 701 mg Cholesterol: 104 mg Per serving (8 servings) Serving size: 1 burger Calories: 338 Fat: 13 g Saturated fat: 3 g Carbohydrates: 22 Sugar: 3 g Fiber: 1 g Protein: 32 g Sodium: 701 mg Cholesterol: 104 mg