We have had gorgeous weather in Denver for the last week or so. To capitalize on it the hubby and I had a picnic Friday night at a park near our place. We got some cheese, good salami, bread, and pasta salad from Whole Foods and then grabbed a bottle of wine. I think the best picnics are easy. If they are too fussy it sort of takes away from the point that you are eating on the ground outdoors.

To continue the enjoyment of our good weather, we barbequed some delicious turkey burgers stuffed with roasted red peppers and mozzarella cheese on Saturday night. These burgers were delicious, easy and very healthy. I used learn turkey, part-skim mozzarella, and low-fat mayo for the sauce, all on whole wheat buns. This is one of those meals that you don't have to feel guilty about eating and you can really enjoy. The other great thing about this recipe is that it is really a template for all kinds of stuffed burgers. You could stuff the burgers with crumbled bacon and cheddar, olives and feta, shallots and blue cheese...you get the idea.

STUFFED TURKEY BURGER RECIPE
(Ellie Krieger)

1 1/4 lbs. lean ground turkey breast
1/2 c. chopped roasted red peppers
1/2 c. shredded part-skim mozzarella cheese
1/4 teaspoons salt
Freshly ground black pepper
2 tbl. low-fat or fat-free mayonnaise
2 tbl. jarred pesto
Arugula, spinach or whatever leafy green you like

Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

Meanwhile, mix mayonnaise and and pesto, set aside. Toast hamburger buns. Spread buns with mayo mixture and top with a small handful of arugula. Place cooked patties on top.