1 Video | Photo: Turkey Cacciatore Burgers on Portobello "Buns" Recipe
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
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 181 reviews
By Try_New_Things
Woodbridge, VA
on February 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty burger. Kids helped me make it and they loved it too. I add 1 egg white to help bind it together. It was very juicy. Definitely will add to the repertoire!
By Pamperedtash
Santa Clarita, CA
on June 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is more of a meatloaf and I've never liked meatloaf until I tried this. I LOVE it. I've done it with the portabello as a bun and without a bun. Both ways are terrific.
By synthesizeddays
Los Angeles, CA
on April 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is one of the most flavorful turkey burgers I've tried. Full disclosure: I didn't use mushrooms in the burger or as the bun since I don't like them. In the future I will add a bit of homemade dried bread crumbs so the burger is more solid and doesn't crumble. Turkey burgers with added moisture from onions and peppers, in my opinion, could benefit from adding a bit of a binder.
Read all 181 reviews