Prepare rice according to package instructions.

Prepare a charcoal grill for direct cooking over medium-high heat.

In a large mixing bowl, use your hands to knead together the ground turkey, cooked rice, 2 tablespoons of the KC Masterpiece® sauce, mustard, salt and pepper. Make careful not overwork the meat. Divide the mixture into 4 portions and form into patties. Using your thumb, press down into the center of each patty to form a slight dimple.

Place 4 slices of butternut squash under the broiler until golden brown, about 5 minutes. Set aside.

In a small skillet over medium-high heat, caramelize the onion. Set aside.

Grill the burgers for 6-7 minutes on each side. Make sure the meat reaches an internal temperature of at least 160ºF. Just before the burgers are done, place the buns on the grill to lightly toast them.

While the burgers are cooking, use a separate mixing bowl to combine the remaining KC Masterpiece® sauce, cranberry relish and mayonnaise.

Assemble the burgers by placing a patty on the bottom bun. Top with the squash, caramelized onions and a dollop of the sauce. Serve immediately.