Turkey Cacciatore Burgers on Portobello "Buns"
This recipe crafts flavorful turkey cacciatore burgers served on roasted portobello mushroom caps, creating a delicious low-carb alternative to traditional buns. The lean turkey patties are infused with Italian-inspired vegetables, herbs, and cheese, then seared and topped with melted mozzarella. Accompanied by fresh arugula, tomatoes, and red onion, it offers a healthy, easy-to-make meal perfect for lunch or dinner.
Equipment
- 1 Large Nonstick Skillet
- 1 Small baking sheet
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 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
- Extra-virgin olive oil for drizzling
- Handful flat-leaf parsley chopped
- 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
Instructions
- 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 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.
- 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.
Notes
To prevent dry burgers, avoid overmixing the ground turkey and be mindful not to overcook them; turkey breast is lean and can dry out quickly. A hot skillet is crucial for a good sear on the patties, locking in moisture and flavor. For the portobello 'buns,' ensure they are roasted just until tender-crisp, not mushy, as they provide the structural integrity. Consider adding a pinch of smoked paprika or a dash of liquid smoke to the burger mixture for an extra layer of savory depth, enhancing the cacciatore profile. Using fresh, high-quality mozzarella is essential for a beautiful melt and creamy texture. For a brighter finish, a squeeze of fresh lemon juice or a few drops of balsamic glaze over the finished dish can elevate the flavors.