Best Burgers Cacciatore Recipes

Turkey Cacciatore Burgers on Portobello

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

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.

Turkey Cacciatore Burgers on Portobello Buns image

Provided by katie in the UP

Categories Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 447.3, Fat 17.6, SaturatedFat 10, Cholesterol 149.6, Sodium 777.3, Carbohydrate 13.5, Fiber 2.9, Sugar 5.8, Protein 58.6

Burgers Cacciatore image

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

5 large portobello mushrooms (4 to 4-1/2 inches)
3/4 teaspoon salt, divided
1 small onion, finely chopped
1/2 cup chopped sweet red pepper
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons tomato paste
3 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon pepper
1 pound lean ground turkey
2 cups chopped fresh arugula or baby spinach
4 slices part-skim mozzarella cheese
2 plum tomatoes, sliced
2 slices red onion, separated into rings

Steps:

Remove stems from mushrooms and set aside. Place four mushroom caps on a broiler pan coated with cooking spray; sprinkle with 1/4 teaspoon salt. , Broil 4 in. from the heat for 4-6 minutes on each side or until tender; keep warm. , Finely chop mushroom stems and remaining mushroom cap; place in a large bowl. Add the chopped onion, red pepper, shredded cheese, tomato paste, parsley, Worcestershire sauce, garlic, pepper and remaining salt. Crumble turkey over mixture; mix well. , Shape into four patties. Broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and meat juices run clear. , Place 1/2 cup arugula on each mushroom cap; top with a turkey patty and a cheese slice. Broil for 1 minute or until cheese is melted. Top with tomato and onion slices.

Nutrition Facts :