- Preheat oven to 450 degrees.
- While oven is warming up, heat a large skillet over medium-high heat.
- In a bowl, combine 1 1/3 pounds of ground turkey breast with salt and pepper (to taste).
- Mix in six chopped crimini mushrooms, 1/2 of a chopped red bell pepper, 1/2 of a chopped yellow onion, two minced cloves of garlic, and 3 tablespoons of tomato paste.
- Mix thoroughly, and then add 1 tablespoon of Worcestershire sauce, 1 teaspoon of crushed red pepper flakes, 1/2 cup of grated Parmigiano Reggiano, and 1 handful of sliced flat-leaf parsley.
- Knead meat thoroughly until all ingredients are mixed in, and then form the meat into four large patties.
- Drizzle extra virgin olive oil on the patties. Cook for 5-6 minutes on each side in the skillet.
- Place eight portobello mushroom caps on a baking sheet.
- Drizzle with balsamic vinaigrette and extra virgin olive oil.
- Bake the caps for 12 minutes, remove from the oven, and season with salt and pepper.
- Top four of the caps with 1/2 cup of sliced arugula and a burger.
- Split 1/2 pound of mozzarella cheese, slices of plum tomatoes, and slices of red onion between the burgers.
- Place burgers in the oven for 1 minute to melt cheese.
- Cap burgers with the other portobello caps and serve.
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Portobello Burgers
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