Stuffed Mexican Burgers

Prep time: 10 minutes

Cook time: 10 minutes

Spicy Cilantro Yogurt:

1 cup Chobani Plain Greek Yogurt

3 tablespoons chopped fresh cilantro

2 tablespoons minced pickled jalapeno peppers, plus additional juice from jar or

     can

Garlic salt to taste

Burgers:

1 pound ground chicken or turkey

1/2 cup panko breadcrumbs

1/4 cup Chobani Ultra Filtered or Oat Milk

1 tablespoon Mexican seasoning blend

1 egg

Minced red onion

Shredded Pepper-Jack or 4-cheese Mexican blend cheese

Minced pickled jalapeno peppers

Olive oil cooking spray

Hamburger buns or small slider buns

Fresh pico de gallo

Stir together all  Spicy Cilantro Yogurt ingredients in a small bowl adding the pickled jalapeno juice and garlic salt to taste. Cover and refrigerate until ready to serve (may be prepared 1 day ahead). Using your hands, mix together ground chicken or turkey, breadcrumbs, milk, seasoning and egg 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 large or small very flat patties. Top half the patties with onion, cheese and peppers and top with remaining patties. Pinch edges well to seal in filling. Coat liberally on both sides with olive oil spray and grill over medium heat for 5 minutes on each side or until nicely browned and cooked through. Serve on desired buns with Spicy Cilantro Yogurt and pico de gallo.