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Turkey Cacciatore Burgers on Portobello “Buns”

Turkey Cacciatore Burgers on Portobello "Buns"
Prep Time
15 min
Cook Time
25 min
Yields
4 servings

Skip the carbs with these turkey burgers that use portobello mushrooms for buns.

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ingredients

1 ⅓
lb(s) ground turkey breast, average weight 1 package
Salt and pepper
6
crimini mushrooms, (baby portobellos) stems removed and finely chopped
½
red bell pepper, seeded and chopped
½
yellow onion, finely chopped
2
cloves garlic, smashed away from skin and finely chopped
2
cloves garlic, smashed away from skin and finely chopped
3
Tbsp tomato paste
1
Tbsp Worcestershire sauce
1
tsp crushed red pepper flakes
½
cup Parmigiano-Reggiano or Romano (a couple of handfuls), grated
Extra-virgin olive oil, for drizzling
1
handful flat-leaf parsley, chopped
4
large portobello mushroom caps, stems removed
Coarse salt and black pepper
Coarse salt and black pepper
2
cups arugula leaves, coarsely chopped
½
lb(s) fresh mozzarella or fresh smoked mozzarella, thinly sliced
Sliced red onion and sliced yellow and plum tomatoes
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directions

Step 1

Preheat oven to 450ºF. Heat a large nonstick skillet over medium-high heat.

Step 2

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.

Step 3

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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