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.
Per Serving: Calories: 477; Total Fat 21 grams; Saturated Fat: 11 grams; Protein: 57 grams; Total carbohydrates: 14 grams; Sugar: 7 grams Fiber: 3 grams; Cholesterol: 101 milligrams; Sodium: 926 milligrams
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By ktucc1_9044905
West Haven, CT
on January 13, 2013
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This recipe definitely exceeded my expectations. So many turkey burger recipes turn out bland and dry but this one was delicious! I usually use sautéed vegetables in my turkey burgers, meatballs, and meatloaves to keep them moist so this was right up my alley. These burgers definitely have to be done on the grill to achieve the smokey flavor. Admittedly I added ketchup for that sweetness I have to have on burgers. Will definitely make again and again
By Cook from Veron...
on August 13, 2012
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These burgers were fabulous and did not even taste like your typical turkey burger! The seasonings and flavors make it delicious. You can even serve on buns with ketchup like traditional burgers. My kids do not like mushrooms. But they did not even know about the mushrooms in the burgers and still ate them. They did not eat the portobellos.
By karenbeach
on May 29, 2012
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Great flavor, the portobello buns were delish with the burger. My burgers did not hold together well, so I will add an egg white per another reviewer's tip.
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