Reprinted from the book Cooking Light's CRAVE!. Copyright © 2013 by Time Home Entertainment Inc. Published by Oxmoor House.
|6 (1.5-ounce) frozen ciabatta rolls with rosemary and olive oil||1/8 teaspoon garlic powder|
|8 ounces sweet turkey Italian sausage||1 pound ground sirloin|
|1 tablespoon chopped fresh basil||Cooking spray|
|2 teaspoons chopped fresh oregano||1/2 cup shredded sharp provolone cheese|
|1/2 teaspoon fennel seeds, crushed||6 large basil leaves|
|1/4 teaspoon salt||6 tablespoons lower-sodium marinara sauce|
Preheat grill to medium-high heat.
Bake rolls according to package directions. Split rolls.
Remove casings from sausage. Combine sausage, chopped basil, and next 5 ingredients (through ground sirloin) in a medium bowl. Divide meat mixture into 6 equal portions with moist hands, shaping each into a 1 ⁄2 -inch-thick patty. Press thumb in center of each patty, leaving a nickel-sized indentation.
Place patties on grill rack coated with cooking spray; grill 6 minutes. Turn patties over; grill 2 minutes. Sprinkle cheese evenly over patties, and grill 6 minutes or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.
Place 1 basil leaf on bottom half of each roll; top each with 1 patty, 1 tablespoon marinara sauce, and roll top.
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