Turkey Cacciatore Burgers on Portobello "Buns"

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/3 pounds ground turkey breast, the average weight of 1 package
  • Salt and pepper
  • 6 crimini mushrooms (baby portobellos) stems removed and finely chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, smashed away from skin and finely chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
  • Handful flat-leaf parsley, chopped
  • Extra-virgin olive oil, for drizzling
  • 4 large portobello mushroom caps, stems removed
  • Coarse salt and black pepper
  • 2 cups arugula leaves, coarsely chopped
  • 1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced
  • Sliced red onion and sliced yellow and plum tomatoes
Directions
Watch how to make this recipe.
  • Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.

  • Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.

  • Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.


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