Mexican Stuffed Turkey Burger
1 pound ground turkey
1/2 cup quick cooking oats
1 egg
1 tablespoon dried onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (4-ounce) can whole green chili peppers, drained and seeded
2 ounces Monterey Jack cheese, cut into 1/4-inch-thick slices
Prepare outdoor grill, placing grill rack 5 inches from heat. In a medium bowl, combine turkey, oats, egg, onion, chili powder, garlic powder, cumin, salt and cayenne. Divide turkey mixture in half. On 2 pieces of waxed 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 place remaining patty on top of chili peppers.
Remove top layer of waxed paper from turkey mixture. Press turkey mixture edges together to seal.
Lightly grease cold grill rack, position over grill. Invert turkey burger onto grill rack; remove waxed paper.
Grill 8 minutes per side or until an internal temperature of 165 degrees F is reached on meat thermometer.
To turn, 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.
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