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  • 1/2 Cup(s) 93% fat-free mayonnaise
  • 3/4 Teaspoon(s) adobo sauce (from can above)
  • 1 Clove(s) Garlic, minced


  • 1-1/2 Pound(s) lean ground turkey
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Tablespoon(s) Worcestershire Sauce
  • 1-1/2 Teaspoon(s) dried oregano leaves
  • 1 Teaspoon(s) Salt
  • 1/2 Teaspoon(s) Black pepper
  • 6 Whole wheat hamburger buns, split and lightly toasted
  • 3/4 Cup(s) jarred roasted red pepper halves, drained
  • 1 bunch(s) watercress, arugula or other favorite salad greens, stems removed

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Cooking Instructions

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.


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

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