With the weather warming up, we wanted to give our oven a little break from … cooking dinners. Of course, I would still be using it to bake my fave baked goods, like… banana bread for example. But we really miss our grill from a long winter of rest! I used Rachael’s Ray recipe for making the patties, but used regular buns instead of Portobello mushrooms. I think the the baby mushrooms really gave the normally bland ground turkey a lot of moisture and character. I couldn’t find smoked mozzarella, so used regular type. Yum!!
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
Handful flat-leaf parsley, chopped
Extra-virgin olive oil, for drizzling
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, grill each side for about 3-4 min.
Place sliced mozzarella on top of the burger just before you remove from the heat.