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Stuffed Rio Grande Turkey Burger
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup quick cooking oats
¼ cup egg substitute or 1 egg
1 tablespoon dried onion
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
⅛ teaspoon salt
¼ teaspoon cayenne pepper
1 (4-ounce) can whole green chiles, drained and cut into long strips
2 ounces Monterey Jack cheese, thinly sliced
sour cream and salsa, if desired
In bowl, combine ground turkey, oats, egg, onion, chili powder, garlic powder, cumin, salt and cayenne pepper. Divide turkey mixture in half. On 2 (10 x 11) pieces wax paper, shape each half of turkey mixture into 6-inch diameter circles.
Arrange half of green chili strips in spoke pattern over 1 circle of turkey mixture. Top with cheese leaving a ½-inch border around outside edges. Lay remaining green chile strips in spoke pattern over cheese. Carefully place remaining patty on top of chili strips. Remove wax paper. Press turkey layers together to seal.
Cook burger as specified on the package. Always cook to well-done, 165ºF. as measured by a meat thermometer. To serve, cut burger into quarters. Serve with sour cream and salsa, if desired.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.