Stuffed Rio Grande Turkey Popper
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup quick cooking oats
¼ cup egg substitute or 1 egg
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon dried onion
½ teaspoon garlic powder
⅛ teaspoon salt
1 (4-ounce) can sliced jalapeño peppers, drained
½ cup shredded Monterey jack cheese
4 slices JENNIE-O® Turkey Bacon, cooked and cut into ¼- pieces
2 teaspoons olive oil
sour cream and salsa, if desired
STEP 1: Mix ground turkey, oats, egg, chili powder, cumin, cayenne pepper, onion, garlic powder and salt in a bowl. Divide turkey mixture in half. Shape each half into an eight-inch round patty on two (11 x 11-inch) pieces of wax paper (or parchment paper).
STEP 2: Arrange half of the jalapeño peppers in a spoke pattern over one formed patty. Top with cheese and bacon, leaving a ½-inch border around the outside edges. Lay remaining sliced jalapeño peppers in spoke pattern over cheese. Carefully place remaining patty on top of pepper slices. Remove waxed paper. Press turkey layers together around edges to seal.
STEP 3: In large skillet over medium heat, add oil and large patty. Cover and cook 35 minutes, turning two or three times and until internal temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done.
STEP 4: Cut burger into 6 pie-shaped wedges. Serve with sour cream and salsa if desired.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.