CHILI TURKEY BURGERS
Inspired By: Recipe featured on news10.net

Ingredients:

4 portabella mushroom Caps
2 teaspoons Worcestershire sauce
2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground turkey
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 tablespoons tomato paste
2 tablespoons PureSpice ® dark chili powder
1 tablespoon PureSpice ® Sonoma Seasoning
8 ounces smoked gouda, sliced
2 roasted red peppers, drained
2 tablespoons chopped cilantro leaves or flat-leaf parsley

1.Preheat pan over medium high heat. Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon. Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil. Brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side until tender. Transfer to a plate and cover.
2. Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat about 5 minutes on each side for medium to well done burgers. Melt cheese over burgers during the last minute or two that the meat is on the grill. While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.
3.To assemble, place a portabella cap-side-down on a plate and spread a spoonful or 2 of the ground roasted red peppers into the cavity. Top with a chili-smoked cheeseburger and serve.

CHILI TURKEY BURGERS
Inspired By: Recipe featured on news10.net

Ingredients:

4 portabella mushroom Caps
2 teaspoons Worcestershire sauce
2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground turkey
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 tablespoons tomato paste
2 tablespoons PureSpice ® dark chili powder
1 tablespoon PureSpice ® Sonoma Seasoning
8 ounces smoked gouda, sliced
2 roasted red peppers, drained
2 tablespoons chopped cilantro leaves or flat-leaf parsley

1.Preheat pan over medium high heat. Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon. Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil. Brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side until tender. Transfer to a plate and cover.
2. Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat about 5 minutes on each side for medium to well done burgers. Melt cheese over burgers during the last minute or two that the meat is on the grill. While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.
3.To assemble, place a portabella cap-side-down on a plate and spread a spoonful or 2 of the ground roasted red peppers into the cavity. Top with a chili-smoked cheeseburger and serve.