Ingredients Jump to Instructions ↓

  1. 1 1/3 lb. ground beef

  2. salt and pepper

  3. 6 crimini mushrooms (baby portobellos) stems removed and finely choppped

  4. 1/2 green bell pepper, seeded and chopped

  5. 1/2 red onion, finely chopped

  6. 2 cloves garlic

  7. 3 tbsp. tomato paste

  8. 1 tbsp. Worcestershire sauce

  9. 1 tsp. crushed red pepper flakes

  10. 1/2 cup grated Parmigiano-Reggiano

  11. handful of Italian flat-leaf parsley

  12. extra-virgin olive oil, for drizzling

  13. Kosher salt and black pepper

  14. 2 cups arugula leaves, coarsely chopped

  15. 1/2 lb. fresh mozzarella, thinly sliced

  16. sliced red onion and sliced yellow and plum tomatoes

Instructions Jump to Ingredients ↑

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

  2. Combine meat with salt and pepper, chopped mushrooms, peppers, onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley.

  3. Score and form meat into 4 large patties, 1 inch thick. Drizzle with olive oil, then fry patties for 5-6 minutes on each side in hot skillet.

  4. Place portobello caps on a small baking sheet and grill each side up and drizzle each with extra virgin olive oil. Roast the caps for 12 minutes.

  5. Remove caps from heat and sprinkle with salt and pepper.

  6. Turn off the oven. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back into the still warm oven. Let the cheese melt, about one minute 7. Place burgers on "bun" bottoms and top with onions and tomatoes to serve.


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