Recipe by katie in the UP
This is my second turkey burger recipe by Rachael Ray I have posted. Rachael sure knows how to cook ground turkey!! I have made just a couple of changes to suit our tastes. Recipe orignially has arugula chopped on finished burger (between mushrooms) Unable to find any up here...I replace it with chopped fresh spinach.
- 1 1⁄3 lbs ground turkey breast
- salt and pepper
- 6 cremini mushrooms, finely chopped
- 1⁄2 red bell pepper, seeded and chopped
- 1⁄2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon crushed red pepper flakes
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup chopped cilantro
- extra virgin olive oil, for drizzling
- 4 large portabella mushroom caps, stems removed
- coarse salt
- black pepper
- 2 cups chopped fresh spinach leaves
- 1⁄2 lb fresh mozzarella cheese or 1⁄2 lb fresh smoked mozzarella cheese, thinly sliced
- sliced red onion
- sliced yellow tomatoes
- sliced plum tomato
Directions See How It's Made
- 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 cilantro. 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 a burger and 1/2 cup chopped spinach and a slice of 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.