Instructions

• In a medium bowl, combine 1 lb ground turkey, ½ teaspoon kosher salt, ½ teaspoon ground pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 tablespoons Sriracha sauce, 2 tablespoons chopped chives, and 2 tablespoons steak sauce. Gently mix just until combined; do not overwork the meat.
• Divide the turkey mixture into 8 equal portions and shape each portion into a flat disk (about half the thickness of a regular ¼‑lb burger). Place the 8 disks on a plate or tray and refrigerate while you prepare the filling.
• Rinse the 8 small baby bella mushrooms, trim the stem ends, and slice them thinly. Mince the 1 clove garlic.
• Heat 1 tablespoon olive oil in a small frying pan over medium heat. Add the sliced mushrooms and minced garlic and cook, stirring occasionally, until the mushrooms are softened and lightly browned. Avoid overcooking and do not let the garlic burn. Transfer the cooked mushroom mixture to a small bowl and let cool.
• Portion the 4 tablespoons very cold cream cheese into four 1‑tablespoon disks. Handle as little as possible so the cream cheese stays firm.
• Remove the refrigerated turkey disks and set out the cream cheese disks, the cooled mushroom mixture, and the 6 tablespoons grated fontina cheese for assembly.
• To assemble each stuffed burger: place one turkey disk on your work surface, center one cream cheese disk on it, sprinkle 1½ tablespoons grated fontina cheese over the cream cheese, top with one quarter of the mushroom mixture, and lightly sprinkle a little salt and pepper over the mushrooms. Place a second turkey disk on top and press the edges together to seal the filling inside. Make a shallow dimple in the center of the assembled burger to help it cook evenly. Repeat to make 4 stuffed burgers.
• Place the assembled burgers on a clean plate and put the plate in the freezer until the burgers are firm and ready to grill.
• Preheat your grill to medium and oil the cooking grate well.
• Place the frozen (or chilled and firm) stuffed burgers on the grill. Cook the first side without moving the burgers for about 5–6 minutes, then flip and cook the other side about 3 minutes longer, or until the internal temperature reaches 165°F. Avoid over-manipulating the burgers while they cook.
• Remove the burgers from the grill and let them rest a few minutes before serving.