Instead of meatless garden burgers all the time, I created a meaty garden turkey burger. I used Rachel Ray’s recipe as inspiration.
The best part about this recipe is the combination with the portobello mushroom on the bottom, and juicy turkey burger on top. I baked the mushroom with some herbs and balsamic vinegar which is a key ingredient. The turkey burgers are made with mushrooms, peppers, onions, fresh parsley, tomato paste, Worcestershire, and herbs and spices. Top with tomato, red onions, and mozzarella cheese and you have one fancy burger full of veggies!
One issue I had was a lot of moisture cooking out of the burger. Do not cover these burgers while cooking or you will end up braising your burgers, and they will not get crispy. Leave the lid off, and the excess liquid from the veggies will evaporate. If anything, it just makes the burgers more juicy.
OK, so this isn’t really a true burger because there is no bun, but you get the idea. And it makes me feel gourmet when simply eating a burger.