Turkey Cacciatore Burgers on Portobello “Buns”
(from AmericnJewl’s recipe box)
Substitute ground chicken for the turkey. Add an egg white to meat mixture to hold the burger together a bit more.
Source: Rachael Ray (Food Network)
Prep time: 15 minutes
Cook time: 25 minutes
Serves 4 people
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
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Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
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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.
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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.