- 2 pound(s) ground lean turkey
- 2 tablespoons plus 2 teaspoons Worcestershire sauce
- 1 tsp and 1/8 divided ground pepper to taste
- 4 ounce(s) blue cheese (or other soft cheese, such as Brie)
- 1 cup quick oats
- Cooking Spray
- 8 whole wheat buns
- 2 cups packed baby spinach
- 2 tomatoes, cut into 8 slices
- 1/2 sliced onion (in rings)
- Sautéed mushrooms (Optional) (sautee in a sprayed skillet or wrap in foil and cook on the grill for about 5 minutes or until heated through and softened)
- 2 tbsp Grainy mustard
Roasted Red-Pepper Sauce:
- 1 cup plain Greek yogurt
- 1 jar rinsed and drained roasted red peppers (about 12 ounces)
- 1/2 teaspoon white wine vinegar
- 1/8 teaspoon ground pepper
- 1/4- 1/2 onion (depending on preference)
- Heat grill to high. In a large bowl, gently fold together meat, Worcestershire sauce, oats, grainy brown mustard and 1 teaspoon pepper. Form into 8 equal-size patties.
- Shape cheese into 8 equal-size disks. Press a small indentation in the center of each meat mound. Place cheese in well; wrap meat around cheese, pinching to seal and reform patties ensuring that none of the cheese is exposed.
- Lightly spray grill grates. Place burgers on grill and reduce to low; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until done.
- To serve, layer bottom of buns with spinach, burgers, tomato, onion and mushrooms, if using, dividing evenly. Spread top bun with roasted red-pepper sauce, as desired.
- To make Roasted Red-Pepper Sauce: In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, if not using immediately. It is good to make it ahead of time as it will thicken in the refrigerator.
Optional- It is really good with grill corn on the cob and the Roasted Red-Pepper Sauce is great on the corn too.