Mexican Stuffed Turkey Burger




1/2 c quick cooking oats

1 Large egg

1 tbsp dried onion

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp cayenne pepper

1 Can (4 oz) whole green chili peppers, drained and seeded

2 oz Monterey Jack cheese, cut into 1/4-inch slices



Remove grill rack from charcoal grill and set aside. Preheat grill for direct heat cooking method, according to manufacturer's directions.

In medium bowl combine turkey, oats, egg, onion, chili powder, garlic powder, cumin, salt and cayenne pepper. Divide turkey mixture in half. On 2 pieces (each 10-X 11-inch) wax paper, shape each half of turkey mixture into a 6-inch diameter circle.

Arrange half of chili peppers, cutting to fit, over one circle of turkey mixture, leaving a 1/2-inch border around outside edges. Top with cheese slices and remaining chili peppers.

Carefully invert remaining circle turkey mixture over chili peppers. Remove top layer of wax paper from turkey mixture. Remove top layer wax paper from turkey. Press turkey mixture edges together to seal.

Lightly grease cold grill rack and position over hot coals. Invert giant turkey burger onto grill rack; remove wax paper.

Grill 8 minutes per side or until an internal temperature of 165 degrees F is reached on meat thermometer. To turn giant burger, slide a flat cookie sheet under burger and invert onto another flat cookie sheet, then slide burger back onto grill rack.* To serve, cut burger into fourths.

NOTES: * Can also use a greased wire grill basket.

Nutrition Facts

301 Total Calories

17 g Total Fat

50 % Daily Total Fat

138 g Cholesterol

636 mg Sodium

10 g Total Carbohydrates

28 g Protein