On Wednesday afternoon, I cooked up Cacciatore Burgers for me, myself and I. If I lived by myself I’d probably never cook anything more elaborate than beans on toast, jacket potatoes or pasta pesto. I honestly don’t think that I have ever cooked something that took 45 minutes, just for me. With the obvious exception of baked goods. I have certainly slaved over cakes and muffins and the like.
Anyway, this burger is called a Cacciatore burger which, the internet tells me, implies that there should be mushrooms, onions, tomatoes, various herbs and perhaps wine included, in the ‘hunter-style’. What this burger is, is a tasty turkey burger (chicken could also have been used) with onion, garlic, basil, parsley, parmigianno, red pepper flakes and Worcestershire sauce mixed in. It is topped with a slice of Provolone, with sliced onions, peppers, portobello mushrooms and hot peppers piled on top. The bread bun is supposed to be toasted under the broiler, and topped with garlic butter. The burger is served alongside a salad of baby greens, and some “fancy chips” of your choice. I chose pita chips, which was decided on the scientific basis of what we had kicking around the cupboard.
This burger is extremely tasty, and quite classy for a burger. It certainly transcends the fact that it is made from ground turkey. I actually thoroughly enjoyed it, despite being only half interested in eating it. This is the master recipe; on Friday when we get back from Washington DC, we will be cooking the variation, Big Beef Burger Stack-Ups with Mushroom, Peppers, and Onions. Given that this was so good made with turkey, it’ll be interesting to see how it compares when made with beef.