Grilled Cheese-Stuffed Turkey Burgers

Ingredients

3 lb ground turkey breast 1 or 2 jalapeño chiles, seeded, chopped 1 cup diced Monterey Jack cheese with jalapeño chile peppers ¾ teaspoon pepper 1½ cups Old El Paso® Thick 'n Chunky salsa 12 hamburger buns, split, toasted 12 slices tomato

Tips: add 3 whole scramble eggs so that the Turkey patty will not fall apart this is a old trick my Mom taught me in the kitchen when making Meatloaf or Albondigas Soup. Cooking burgers over medium heat ensures juicy, well-cooked burgers; cooking them over high heat will cause burgers to shrink. When you want to use chiles with a little less heat, choose poblano or Anaheim chiles instead of jalapeño chiles. Additional Old El Paso® Thick 'n Chunky salsa, if desired

For variation: shape the patties into squares

Directions

1 Heat gas or charcoal grill. In large bowl, mix turkey, chiles, cheese, pepper and 1½ cups salsa. Shape mixture into 12 patties, each about ¾ inch thick. 2 Place patties on grill. Cover grill; cook over medium heat 12 to 15 minutes, turning once, until thermometer inserted in center of patties reads 165°F. 3 Serve burgers on buns with tomato slices and additional salsa.

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