Cacciatore Burgers

Name: Cacciatore Burgers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 tablespoons extra virgin olive oil (plus more for drizzling); 1 1/3 lbs ground chicken or 1 1/3 lbs ground turkey breast; 1 tablespoon Worcestershire sauce; 4 garlic cloves (2 cloves, minced and 2 cloves cracked from skins and reserved); 1 teaspoon crushed red pepper flakes; 1 medium yellow onion (1/4 finely chopped, 3/4 thinly sliced); 2 -3 tablespoons chopped fresh flat-leaf parsley; 10 fresh basil leaves, shredded; parmigiano-reggiano cheese; salt; fresh ground black pepper; 2 portabella mushroom caps, thinly sliced; 2 cubanelle peppers, seeded and sliced; 2 hot cherry peppers, chopped (plus a splash of the pickling juice); 4 slices provolone cheese, deli sliced; 4 crusty rolls, split; 3 tablespoons unsalted butter; 1 (12 ounce) bag prewashed mixed baby greens; 2 tablespoons chopped fresh thyme; 1 lemon, juice of

Submitted by ratherbeswimmin

"Rachael Ray"

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Ready In:: 45mins
Ingredients:: 20
Serves:: 4

ingredients

4 tablespoons extra virgin olive oil (plus more for drizzling)
1 ¹⁄₃ lbs ground chicken or 1 1/3 lbs ground turkey breast
1 tablespoon Worcestershire sauce
4 garlic cloves (2 cloves, minced and 2 cloves cracked from skins and reserved)
1 teaspoon crushed red pepper flakes
1 medium yellow onion (1/4 finely chopped, 3/4 thinly sliced)
2 -3 tablespoons chopped fresh flat-leaf parsley
10 fresh basil leaves, shredded
parmigiano-reggiano cheese
salt
fresh ground black pepper
2 portabella mushroom caps, thinly sliced
2 cubanelle peppers, seeded and sliced
2 hot cherry peppers, chopped (plus a splash of the pickling juice)
4 slices provolone cheese, deli sliced
4 crusty rolls, split
3 tablespoons unsalted butter
1 (12 ounce) bag prewashed mixed baby greens
2 tablespoons chopped fresh thyme
1 lemon, juice of

directions

Preheat a large skillet or grill pan over med-high heat.
Drizzle some olive oil in a bowl; add to it the chicken, Worcestershire sauce, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano (a generous palmful), salt, and pepper.
Combine mixture; for into 4 large patties; place patties on hot skillet; cook 6 minutes, then flip burgers and cook 5 minutes on the other side.
Heat a second skillet over med-high heat; add 1 tablespoon olive oil; add in the mushroom caps, sliced onions and cubanelle peppers.
Season with salt and pepper; cook 5 minutes, stirring often.
Turn the heat off; add in the hot cherry peppers and a splash of their juice.
Place the provolone over the burgers and turn off the heat in the pan; tent the pan with foil to melt the cheese and carry-over heat.
Preheat broiler to high; toast the crusty rolls until golden; melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan; brush the garlic butter on the rolls.
Place the cheese-covered patties on the bottoms of the buns; top with the peppers and onions; replace the top halves of the buns.
Toss the greens with the thyme, lemon juice, 2 tablespoons olive oil, salt, and pepper.
Serve the greens alongside the cacciatore burgers.