If you’re craving big flavor, make these jalapeƱo pepper jack turkey burgers. These medium-spicy burgers are bursting with flavor from cumin, smoked paprika, jalapeƱo pepper, garlic, cilantro, and pepper jack cheese and taste phenomenal hot off the grill or stove. Turkey burgers often dry out, but these remain extra juicy and moist!
I originally published this recipe in 2019, and Iāve since updated it with new photos and extra success tips for consistently excellent results.
Fire up the grill because youāre going to love these.
If youāve ever had a dry, bland turkey burger, this recipe is here to change your mind. These jalapeƱo pepper jack turkey burgers are anything but boringāthink juicy, flavorful patties loaded with fresh jalapeƱo, melty cheese, and just the right balance of spice!
They’re perfect for summer grilling, easy weeknight dinners, or anytime youāre craving a lighter alternative to classic beef burgers… without sacrificing flavor.
Why Youāll Love These Turkey Burgers
- Incredibly juicy: No dry turkey hereāthese stay tender and moist
- Bold flavor: Fresh jalapeƱo + pepper jack cheese = just the right kick
- Quick & easy: Minimal prep and fast cooking time
- Versatile: Cook them on the grill, stovetop, or even in the oven
- Make-ahead friendly: Make the patties in advance and refrigerate until you’re ready to cook them. They also freeze well!
One reader, Erika, commented: “Favorite turkey burger recipe. Tried several other recipes from other sites. All bland and dry. Almost gave up on turkey burgers. Then I saw this in your site and knew I had to try. Absolutely fantastic. Moist and perfect flavor. Household of selective eaters gave this recipe a 5 out of 5. No leftovers. ā ā ā ā ā “
Another reader, Lori, commented: “I have a number of burger recipes that I frequently rotate through for dinners, and these are now on the top on my list. They are extremely flavorful and moist! ā ā ā ā ā “
Key Ingredients You Need & Why
Ground turkey needs a little extra help in the flavor department, so every ingredient here serves a purpose. After playing around with different spices, binders, and herbs, I found the following list to be the real deal. Each ingredient adds a little something special and I encourage you to try the recipe as written. (However, feel free to substitute your preferred flavors!)
- Ground Turkey: Use 93% lean for the best balance of flavor and moisture.
- Egg: 1 egg binds the ingredients together.
- Pepper Jack Cheese: Melty, creamy, and slightly spicy.
- Onion & Garlic: Essential flavor base.
- Cilantro: Fresh cilantro adds flavor and pairs very well with the jalapeƱo. I didn’t think I’d love the cilantro IN the burger, but I was wrong. It’s fantastic.
- JalapeƱo Pepper: Adds a delicious kick! Remove the seeds and membranes for a milder flavor. More on this below.
- Worcestershire: Flavor and moisture.
- Seasonings: Salt & pepper are essential for flavor, and I also include smoked paprika & cumin. Smoked paprika’s sweet smokiness enriches the burger’s flavor and cumin’s warm earthy taste is definitely a welcome addition.
Are JalapeƱo Turkey Burgers Spicy?
The exact recipe below yields medium-spicy turkey burgers. I don’t like super spicy foods, but love these. Same goes for these bacon-wrapped cheesy stuffed jalapeƱos.
JalapeƱos can vary in spice level, but the spice level is really up to you: Remove the seeds and membranes and youāll keep the flavor while dialing back the heat; leave them in and the spiciness is more pronounced.
If you don’t like spicy or are sensitive to spice, you can leave out the jalapeƱo pepper (or substitute bell pepper instead) and swap cheddar cheese for the pepper jack.
Shape & Chill the JalapeƱo Turkey Burgers
Mix everything except the ground turkey together first. Then add the turkey and mix until just combined. Your hands work best here, but a spoon or spatula works too.
Then you’ll shape the mixture into 6 compact patties, about a heaping 1/2 cup each (roughly 6 ounces/170g).
Press a slight indentation into the center of each so they cook evenly.
Place the patties on a lined plate or baking sheet and refrigerate for at least 30 minutes, or up to 6 hours. Chilling is key because cold patties hold their shape better and give the flavors time to mingle.
For cooking, I especially love grilling these turkey burgers because the grill adds smoky flavor and helps lock in moisture; but they cook nicely on the stove, too.
Grilled:
Cooked on stove:
When are the burgers done cooking? The turkey burgers are done when the internal temperature reaches 165Ā°F (74Ā°C), measured with an instant-read thermometer. Don’t overcook them, or they’ll taste dry. Add a slice of pepper jack cheese on top as the burgers finish up, so it gets a head start on melting.
Favorite Toppings for Spicy Turkey Burgers
These burgers are flavorful on their own, but we have fun with different toppings. Here are some team favorites!
- Guacamole or sliced avocado
- Crisp lettuce, tomato, and red onion
- Chipotle mayo or spicy aioli
Enjoy your turkey burger on a toasted bun, a soft pretzel roll, or plain. It also tastes great on a salad or chopped up in a wrap!
As for side dishes, I especially love them with a side of baked sweet potato fries.
Success Tips for the Best Turkey Burgers
- Donāt overmix: This keeps the burgers tender, not tough.
- Use slightly wet (or oiled) hands when shaping patties to prevent sticking.
- Avoid pressing down while cooking because this squeezes out juices.
- Chill patties for at least 30 minutes before cooking.
If you take away anything from the text above, let it be this: these jalapeƱo pepper jack turkey burgers are the complete opposite of bland turkey burgers. Theyāre juicy, satisfying, packed with flavor, and surprisingly easy to make!
Yes. Remove the jalapeƱo seeds and ribs, decrease the amount of jalapeƱo pepper you use, or substitute sweet or bell pepper instead.
Yes, ground chicken works just as well.
Swap for cheddar or Monterey Jack.
Yes. Bake at 375Ā°F (190Ā°C) for about 20ā25 minutes, or until the internal temperature reaches 165Ā°F (74Ā°C), measured with an instant-read thermometer.
More Cookout Favorites
- Caprese Pesto Chicken Burgers
- Zucchini Casserole
- Corn Black Bean & Avocado Salsa
- Strawberry Pasta Salad
- Black Bean Burgers
For inspiration on what to serve after the burgers, head over to our list of 25+ desserts for a BBQ cookout, including this no-bake s’mores icebox cake.
Print
JalapeƱo Pepper Jack Turkey Burgers
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6 burgers
- Category: Dinner
- Method: Grilling
- Cuisine: American
Description
These juicy jalapeƱo pepper jack turkey burgers are loaded with bold flavor from smoked paprika, cumin, garlic, cilantro, jalapeƱo, and melty pepper jack cheese. Chilling the patties before cooking helps them stay extra plump, flavorful, and moist on the grill or stovetop.
Ingredients
- 1 large egg
- 1/2 cup shredded pepper jack cheese
- 1/3 cup finely chopped onion
- 2 garlic cloves, finely minced
- 2 Tablespoons chopped cilantro
- 1 jalapeƱo pepper, finely diced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ground black pepper
- 2 pounds (32 oz) 93% lean ground turkey*
- optional: 6 slices pepper jack cheese
- for serving: hamburger buns, sliced jalapeƱo, spicy mayo, guacamole, tomato, lettuce, etc.
Instructions
- Whisk all of the first 11 ingredients together in a large bowl. Add the ground turkey and use your hands, a silicone spatula, or wooden spoon to gently mix until combined. Form into 6 plump, compact patties, about 1/2 cup (170g/6 ounces) each. Press a slight indentation into the center of each patty to help them cook evenly.
- Place the patties onto a parchment paperālined baking sheet, baking pan, or plate. Cover tightly, then refrigerate for at least 30 minutes and up to 24 hours. Chilling helps the patties hold their shape and gives the flavors time to meld. (You can also freeze the patties for up to 3 months. Thaw in the refrigerator before cooking.)
- Grease the grill grates well with vegetable oil. Preheat grill to high. Place the cold turkey burgers on the hot grill. Grill for 5 minutes with the lid closed. Flip and grill for 3 more minutes, or until an instant-read thermometer registers 165Ā°F (74Ā°C). Overcooking the turkey burgers will quickly dry them out, so keep a close eye on them. If adding cheese, place on the burger for the last 30 seconds.
- Serve on hamburger buns with desired toppings.
- Store leftover turkey burgers in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: You can shape the patties up to 24 hours in advance; see step 2. Uncooked patties freeze well for up to 3 months. Thaw overnight in the refrigerator before cooking. You can also freeze cooked turkey burgers for up to 3 months. Cool completely, then wrap individually and store in a freezer-friendly container. Thaw in the refrigerator or microwave to warm through before serving.
- Special Tools (affiliate links): Glass Mixing Bowl | Silicone Spatula or Wooden Spoon | Baking Sheet or Plate | Parchment Paper | Instant Read Thermometer
- Ground Turkey: The leaner the ground turkey, the higher the chance the burger has to dry out. I recommend around 93% lean.
- Stovetop Instructions: Heat 1 Tablespoon oil in a skillet over medium-high heat. Place the cold turkey burgers in the hot skillet and cook for 5 minutes with a lid on top. Flip and cook for 4ā5 more minutes, or until an instant-read thermometer registers 165Ā°F (74Ā°C). If desired, top with cheese during the last 30 seconds of cooking. If skillet isn’t large enough for all of the burgers, cook in batches.
- Oven Instructions: Bake at 375Ā°F (190Ā°C) for about 20ā25 minutes, or until the internal temperature reaches 165Ā°F (74Ā°C).Ā
Reader Comments and Reviews
So freaking good!
These were delicious! I served the patties topped with avocado (no bun) and sweet potato fries on the side and they were a hit!
EXCELLENT Sally! I made exactly as written served on a brioche bun. Thank you for a wonderful recipe. This recipe is going to Hawaii in July with our family vacation.
Sally! These were off the charts delicious. I served with tomato and guacamole as suggested. Thank you!
I know this is an older recipe …. has anyone baked these in the oven?
If so, what temperature and how long?
Hi Matt, absolutely. We would bake them at 375Ā°F (191Ā°C) until the internal temperature reaches 165Ā°F (74Ā°C).
Made these last night – delicious! I only had one, but wanted another one! I smothered it with tomato, onion and more jalapenos.
Do you have the nutritional info for this recipe?
Thank you!
Hi Laurie, we donāt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These were awesome! So flavorful. I was excited to try these and to have a turkey burger that was not at all bland. So good!
For extra flavor I used 1# ground chicken & the rest of the ingredients as-is. I now keep these patties in the freezer for a quick meal.
Dude Sally does not miss. I’ve made so many of her sweet and now savory recipes and every single one just hits. I trust her with my life
Delicious, not too spicy, and full of flavor. Used the broiler since my husband wasn’t home in time to grill them. Will be making these again!
These were great! I had to pan fry them using your instructions. We had them with your avocado black bean and corn salsa. Very good! We will have this again!
This is one of my familyās favorite burgers. I usually make extras and freeze them. They are different from your normal burger and SO good.
Sally how long should I cook the hamburgers if using the air fryer???? I like this recipe.
Hi Irene, we haven’t made these burgers in an air fryer so we’re unsure of the cook time, but you’ll want to cook them until a meat thermometer registers 165Ā°F (74Ā°C).
Hi sally!!! Just wanted to ask if I can use cheddar cheese instead of pepper jack cheese?
Hi Shanem, sure can. Any kind of āharderā cheese would be delicious.
These look like something different to grill for my daughter’s birthday celebration. You mention to add cheese to the turkey meat before grilling, but I don’t see that in the ingredient list or in the instructions. Should cheese be added to the turkey meat before the patties are formed?
Hi Janine! The 1/2 cup shredded pepper jack cheese is added to the meat mixture – see step 1. Hope they’re a hit!
Always been a beef burger lover but these are absolutely the best tasting and moistest burger. Thanks for this great recipe! Can you look into a Katsu burger recipe?
These are a hit! They are so good and easy!
These burgers were absolutely delicious!!!!
These were AWESOME! They will be in the regular rotation!