can (4 ounces) whole green chili peppers, drained and seeded
2
ounces Monterey Jack cheese, cut into 1/4-inch-thick slices
1. Remove grill rack from charcoal grill and set aside. Preheat grill for direct heat cooking method according to manufacturer's directions.
2. In medium bowl combine turkey, oats, egg, onion, chili powder, garlic powder, cumin, salt and cayenne pepper. Divide turkey mixture in half. On 2 pieces (each 10×11 inches) wax paper, shape each half of turkey mixture into a circle, 6 inches in diameter.
3. Arrange half of chili peppers, cutting to fit, over one circle of turkey mixture, leaving 1/2-inch border around outside edge. Top with cheese slices and remaining chili peppers. Carefully invert remaining circle turkey mixture over chili peppers. Remove top layer wax paper from turkey mixture. Press edges together to seal.
4. Lightly grease cold grill rack and position over hot coals. Invert giant turkey burger onto grill rack; remove wax paper. Grill 8 minutes per side or until an internal temperature of 165°F is reached on meat thermometer. To turn giant burger, slide flat cookie sheet under burger and invert onto another flat cookie sheet, then carefully slide burger back onto grill rack.*
5. To serve, cut burger into fourths.
*Can also use a greased wire grill basket, if desired.
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