Stuffed Turkey Burgers With Smoky Aïoli

Ingredients

• AÏOLI
• 1/2  cup 93% fat-free mayonnaise
• 1  canned chipotle pepper in adobo sauce, seeded, minced
• 3/4  teaspoon adobo sauce (from can above)
• 1  clove garlic, minced

• BURGERS
• 1-1/2  pounds lean ground turkey
• 1  cup Quaker® Oats (quick or old fashioned, uncooked)
• 3  garlic cloves, minced
• 2  tablespoons Worcestershire sauce
• 1-1/2  teaspoons dried oregano leaves
• 1  teaspoon salt
• 1/2  teaspoon black pepper
• 6  (1/3 to 1/2 oz. <b>each</b>) fresh mozzarella balls
• 6  whole wheat hamburger buns, split and lightly toasted
• 3/4  cup jarred roasted red pepper halves, drained
• 1  bunch watercress, arugula or other favorite salad greens, stems removed

Preparation

For aïoli, combine all ingredients in small bowl; mix well. Chill at least 1/2 hour.

Heat grill or broiler.

For burgers, combine turkey, oats, garlic, Worcestershire sauce, oregano, salt and pepper in large bowl; mix lightly but thoroughly. Shape into 6 large patties, about 1/4-inch thick. Place one mozzarella ball in center of each patty; shape burger mixture around cheese so it is completely hidden; reshape into patty.

Grill or broil 4 inches from heat 5 minutes on each side or until centers are no longer pink (170°F). Arrange burgers on bottom halves of buns; top with aïoli, roasted pepper pieces, watercress and bun tops.

Cook’s Notes

• If small fresh mozzarella balls are unavailable, substitute large fresh mozzarella balls, cut into 1/3 to 1/2-ounce pieces.<br> • A 3-ounce chunk of part-skim mozzarella cheese, cut into 6 pieces, can be substituted for fresh mozzarella.

Yield

6

Nutrition Information

1/6 of recipe