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½ teaspoon ground black pepper

Pinch kosher salt

1¼ pounds turkey tenderloin, cut into large chunks

2 ounces prosciutto

4 hamburger buns

4 ounces manchego cheese

Heat a grill to medium. Oil the grates, or coat them with cooking spray.

In a large bowl, whisk together the egg, garlic powder, mustard powder, paprika, black pepper and salt. Set aside.

In a food processor, combine the turkey and prosciutto. Pulse until the meat is well-chopped but still chunky, about 10 seconds total. Scrape the sides of the bowl and pulse again if any large pieces remain unchopped.

Transfer the meat to the bowl with the egg mixture, then mix well. Form the meat into 4 loose patties. They will be moist and not hold together well.

Use a spatula to carefully place the burgers on the grill and cook, covered, for 4 to 5 minutes. Flip the burgers — they should be firm enough to move easily now — and cook for another 4 to 5 minutes, or until they read 165 degrees at the center. Top each burger with a quarter of the cheese, then serve on a bun.