Categories: Hamburgers, Main Dish, Rachael Ray, Turkey

Ingredients

• 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

Directions

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

2. 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.

3. Score and form meat into 4 large patties, 1 inch thick.

4. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.

5. Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them.

6. Roast the caps 12 minutes.

7. Remove them from the oven and season them with salt and pepper.

8. 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.

9. Melt the cheese 1 minute.

10. Transfer burgers on “bun” bottoms to plates.

11. Top with onions and tomatoes and serve.

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