Open-Faced Fennel Turkey Burgers

• 1/2 cup chopped fennel bulb
• 1/2 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 2 teaspoons butter
• 1/4 cup seasoned bread crumbs
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 package (20 ounces) lean ground turkey
• 1 cup chopped tomato
• 2 tablespoons minced fresh parsley
• 2 teaspoons olive oil
• 5 slices Italian bread (3/4 inch thick), toasted
• Chopped fennel fronds, optional

1. In a
2. , saute fennel, onion and green pepper in butter until crisp-tender. Transfer to a large bowl; cool slightly. Add the bread crumbs, 1/4 teaspoon salt and pepper. Crumble turkey over mixture and mix well. Shape into five patties. Cover and refrigerate for at least 1 hour.
3. In a small bowl, combine the tomato, parsley, oil and remaining salt; set aside.
4. Using long handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until a thermometer reads 165u0b0 and juices run clear. Serve on toast with tomato mixture. Sprinkle with fennel fronds if desired.

fennel bulb, sweet onion, green pepper, butter, bread crumbs, salt, pepper, lean ground turkey, tomato, parsley, olive oil, italian bread, fennel

Taken from www.tasteofhome.com/recipes/open-faced-fennel-turkey-burgers/ (may not work)