Ingredients

4 servings

　　Extra-virgin olive oil (EVOO), for liberal drizzling, plus 4 tablespoons

　　1 package (1 1/3 pounds) ground chicken or ground turkey breast

　　1 tablespoon Worcestershire sauce

　　4 garlic cloves, 2 cloves chopped, 2 cracked from skins and reserved

　　1 teaspoon crushed red pepper flakes

　　1 medium yellow onion, 1/4 finely chopped, 3/4 thinly sliced

　　A handful of fresh flat-leaf parsley, chopped

　　10 fresh basil leaves, shredded

　　A generous palmful of grated Parmigiano-Reggiano

　　Salt and freshly ground black pepper

　　2 portobello mushroom caps, thinly sliced

　　2 cubanelle (Italian light green) peppers, seeded and sliced

　　2 hot red 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 sack (12 ounces) prewashed mixed baby greens

　　2 tablespoons fresh thyme leaves, chopped

　　Juice of 1 lemon

　　1 sack of fancy chips, such as olive oil and rosemary flavor or Terra’s garlic and onion Yukon Golds

　　

Step 1

Preheat a large nonstick skillet or grill pan to medium-high heat.

　　

Step 2

Drizzle some EVOO in a bowl and add to it the chicken, Worcestershire, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano, salt, and pepper. Combine to form 4 large patties and add to the hot skillet. Cook for 6 minutes, then flip the burgers. Cook for 5 minutes on the other side.

　　

Step 3

Heat a second skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the mushroom caps with the sliced onions and cubanelle peppers. Season with salt and pepper and cook for 5 minutes, stirring frequently. Turn the heat off. Add the hot cherry peppers and a splash of their juice.

　　

Step 4

Place the Provolone over the burgers and turn off the heat in the pan. Tent the pan with foil to melt the cheese with carry-over heat.

　　

Step 5

Preheat the 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.

　　

Step 6

Place the cheese-covered patties on the bottoms of the buns. Top with the peppers and onions and replace the top halves of the buns.

　　

Step 7

Toss the greens with the thyme, lemon juice, 2 tablespoons of the EVOO, salt, and pepper. Serve the greens alongside the cacciatore burgers with your chips of choice.

　　Rachael Ray 365: No Repeats