Stuffed Italian Turkey Burgers

Prep time: 20 minutes

Cook time: 10 to 12 minutes

Pesto Yogurt Cream:

3/4 cup Chobani Plain Greek Yogurt

2 tablespoons pesto sauce

1/4 teaspoon garlic salt

Burgers:

2 lbs. ground turkey or chicken

1/2 cup dry or panko breadcrumbs

1/2 cup minced red onion

1/4 cup Chobani Oat Milk

2 teaspoons Italian herb seasoning

1 /2 teaspoons garlic salt

2 eggs

3 strips prosciutto, halved

Fresh mozzarella cheese

Minced sun-dried tomatoes or sun-dried tomato bruschetta

6 ciabatta rolls, halved horizontally and toasted on grill

Baby arugula

Stir together all  Pesto Yogurt Cream ingredients in a small bowl. Cover and refrigerate until ready to serve (may be prepared 1 day ahead). Using your hands, mix together ground chicken or turkey, breadcrumbs, onion, oat milk, seasonings and eggs  in a large bowl. Cover and refrigerate for 30 minutes. (May be prepared 1 day ahead and stored tightly covered in the refrigerator.) Using wet hands, shape into 12 large very flat patties. Top half the patties with prosciutto, cheese and sun-dried tomatoes. Top with remaining patties and pinch edges well to seal in filling and pressing to flatten (burgers will puff during cooking). Coat liberally on both sides with olive oil spray and grill over medium heat for 5 to 6 minutes on each side or until nicely browned and cooked through. Place a small handful of arugula leaves on roll bottoms and top with a burger. Add a dollop of Pesto Yogurt Cream and finish with roll tops.

Recipe tip:

Instead of coating with olive oil spray, brush with some of the sun-dried tomato oil.