Recipe: Stuffed Turkey Burgers with Smoky Chipotle Aioli (stuffed with fresh mozzarella)

STUFFED TURKEY BURGERS WITH SMOKY CHIPOTLE AIOLI

CHIPOTLE AIOLI:
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. each) fresh mozzarella balls*
TO SERVE:
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

FOR CHIPOTLE AIOLI:
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 degrees F).

TO SERVE:
Arrange burgers on bottom halves of buns; top with aioli, 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. Or a 3-ounce chunk of part-skim mozzarella cheese, cut into 6 pieces, can be substituted for fresh mozzarella.

Servings: 6
Source: Quaker