In a medium bowl, gently mix together the turkey, salt, pepper, garlic powder, onion powder, Sriracha Sauce, chopped chives and steak sauce. Do not over mix. Pat into 8 disks that are approximately the thickness of half of a regular ¼ lb size burger. Set these in the refrigerator while you do the remainder of the steps.

Rinse the baby bella mushrooms and cut the ends from the stems. Slice thinly. Mince the garlic. In a small frying pan on the stove top set on medium heat, lightly brown the mushrooms and garlic in the 1 tbs olive oil. Do not over cook. Do not allow the garlic to burn. When done, put in a small bowl and set aside to cool.

Pat the cream cheese into disks that are 1 tbs in size each. Do not handle too much or the cream cheese will become too soft to work with.

Remove the patties from the fridge and set the patties, cream cheese, fontina cheese, mushroom and garlic mixture out for assembly. Layer a turkey patty on the bottom followed by a cream cheese disk. Sprinkle 1 ½ tsp grated fontina cheese over the top of the cream cheese disk. Layer ¼ of the mushroom slices/garlic mix onto the cheese mix. Sprinkle lightly with salt and pepper. Place a turkey patty on the top and pat the two sides together. Use your finger to make a dimple in the center of the burger. Set the burger on a clean plate and repeat until you have 4 burgers. Place the plate in the freezer until ready to go on the grill.

Preheat your grill to medium. Oil the cooking grate very well with vegetable oil. When the grill comes to temp, gently set the burgers on the grill. Do not try to move the burgers before they have cooked well and will release from the grill - about 5-6 minutes. Turn and cook another 3 minutes on the other side. Do not over manipulate the burgers.