Trouble With Toast

Recipe: Turkey Burgers with Portobello “Buns” | January 15, 2008

This is another Rachael Ray recipe, though I modified it significantly due to my boyfriend’s intense hatred of mushrooms. The burgers were pretty thick, so I had to cook them longer on the grill pan AND finish them in the oven (even before I put them in the oven to melt the mozzarella). However, they were spicy and moist, and they tasted great with the portobello (I can’t vouch for how the wheat bread bun tasted, but Jason’s plate was empty, so I think it turned out alright). The smoked mozzarella was out of this world–I don’t think the burgers would have been as satisfying with regular mozzarella, but you could certainly go that route based on your tastes and your on-hand ingredients.

  • 1 1/3 pounds ground turkey breast
    Salt and pepper
    1 small red bell pepper, seeded and chopped
    1/2 yellow onion, finely chopped
    2 cloves garlic, finely chopped
    3 tablespoons tomato paste
    1 tablespoon Worcestershire sauce
    1 teaspoon crushed red pepper flakes
    1/2 cup grated pecorino
    Extra-virgin olive oil
    2 large portobello mushroom caps (I used these, but Jason opted for wheat bread)
    Coarse salt and black pepper
    1/2 pound fresh smoked mozzarella, thinly sliced

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

Combine meat with salt and pepper, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, and cheese. 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 burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on “bun” bottoms to plates. The picture doesn’t really do the burgers justice–they were pretty damn good.



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