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 ounces each) 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
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.
Makes 6 servings.
NOTE:
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.
Nutritional Information: 1/6 of recipe:
Calories 580, Calories From Fat 100, Total Fat 11g, Saturated Fat 3.5g, Cholesterol 85mg, Sodium 2,650mg, Total Carbohydrates 80g, Dietary Fiber 11g, Protein 45g, Total Sugars 16g.