- 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 cheese (a couple of handfuls)
- A handful of flat leaf parsley, chopped
- Extra virgin olive oil (EVOO), for drizzling
- 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, for garnish
Pre-heat oven to 450°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 sauce, crushed red pepper flakes, cheese and parsley. Score and form meat into four large 1-inch thick patties.
Wash your hands after handling the raw poultry.
Drizzle EVOO on top of the patties, then fry 5-6 minutes on each side in the hot skillet.
Place portobello caps on a small baking sheet gill side up and drizzle EVOO over them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper.
Turn the oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in the still-warm oven. Melt the cheese for one minute.
Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.