If you’re craving big flavor, make these jalapeño pepper jack turkey burgers. These medium-spicy burgers are bursting with flavor from cumin, smoked paprika, jalapeño 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 I’ve since updated it with new photos and extra success tips for consistently excellent results.
Fire up the grill because you’re going to love these.
If you’ve ever had a dry, bland turkey burger, this recipe is here to change your mind. These jalapeño pepper jack turkey burgers are anything but boring—think juicy, flavorful patties loaded with fresh jalapeño, melty cheese, and just the right balance of spice!
They’re perfect for summer grilling, easy weeknight dinners, or anytime you’re craving a lighter alternative to classic beef burgers… without sacrificing flavor.
Why You’ll Love These Turkey Burgers
- Incredibly juicy: No dry turkey here—these stay tender and moist
- Bold flavor: Fresh jalapeño + 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. ★★★★★“
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! ★★★★★“
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 jalapeño. I didn’t think I’d love the cilantro IN the burger, but I was wrong. It’s fantastic.
- Jalapeño 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 Jalapeño 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 jalapeños.
Jalapeños can vary in spice level, but the spice level is really up to you: Remove the seeds and membranes and you’ll 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 jalapeño pepper (or substitute bell pepper instead) and swap cheddar cheese for the pepper jack.
Shape & Chill the Jalapeño 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 165°F (74°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
- Don’t 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 jalapeño pepper jack turkey burgers are the complete opposite of bland turkey burgers. They’re juicy, satisfying, packed with flavor, and surprisingly easy to make!
Yes. Remove the jalapeño seeds and ribs, decrease the amount of jalapeño 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 375°F (190°C) for about 20–25 minutes, or until the internal temperature reaches 165°F (74°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
Jalapeño 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 jalapeño pepper jack turkey burgers are loaded with bold flavor from smoked paprika, cumin, garlic, cilantro, jalapeño, 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 jalapeño 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 jalapeño, 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 paper–lined 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 165°F (74°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 4–5 more minutes, or until an instant-read thermometer registers 165°F (74°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 375°F (190°C) for about 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Reader Comments and Reviews
Hi Sally!
Do you have a recommendation for another choice of cheese that would compliment the burgers?
Hi Cindy! Any kind of “harder” cheese would be delicious like cheddar or colby jack.
Right in the money!! I normally make a recipe once and then make tweaks Most things don’t have enough flavor. These are absolutely perfect!!!!! Thanks for sharing
This is my go to Turkey burger recipe!! My husband loves it also and says they are way better than his moms lol! Any idea of these would be considered keto friendly?
These are incredible! Turkey burgers are usually dry and lacking in flavor, but not these!! Super delicious! Thanks for the recipe!
The recipe turned out DELICIOUS!! They were not dry at all! Added guacamole to the burger and it was perfect! Thanks Sally!
These were AMAZING! I made these tonight and my husband asked if they were the turkey burgers we usually buy from Costco (big compliment, they’re delicious lol). As someone else stated, I was worried these would be too spicy for my kids but I just used cheddar on the top but still had pepper jack inside and they were mild.
Since I have younger kids, I did make 8 burgers out of this instead so they were a tad smaller but it definitely helped to weigh them around 5oz a piece and they were perfection.
I used a cast iron skillet on my stove and didn’t have a lid to just placed a piece of foil over top as they cooked.
Perfect and juicy and flavorful!
Thanks for this recipe, Sally!!
These are the BEST burgers! They’ve become a regular for us. They are the right amount of spicy, are so flavorful and the melted pepper jack cheese inside is amazing! Thanks for another fantastic recipe!
I made these a couple times over the summer and they are so good! My husband prefers beef over turkey, but he loves these with the turkey. I have been craving these and have decided to make them tonight, but making them as stuffed peppers instead of burgers. I am still getting green peppers out of the vegetable garden.
Thank you for another fantastic recipe! I added a second jalapeño because my family likes the extra kick, and I made this recipe into 8 burgers instead of 6. It’s still 104358 degrees in FL so even though it’s technically fall, this recipe is summer perfection!
Yummy tasting! Mine were very wet even after a couple of hours in the fridge. Can you suggest something to add to make them hold together? I’m sure it was the turkey. It was very soft. Thanks.
Hi Dawn! About 1/3 cup of bread crumbs will certainly help.
These are awesome! Made them three times since the recipe was posted. Froze extra uncooked patties and they cooked up great. Out here in New Mexico I swapped the jalapeño for Hatch roasted green Chile and they were just as awesome! Thanks Sally!!
I love these burgers. So flavorful and just the right amount and mix of spice. I made extra patties and froze them (uncooked) individually.
Sally’s Turkey Burgers are AH-MAZING! They are flavorful, moist, and delicious. The best turkey burger I’ve ever had.
And if you were concerned about them being too spicy, I found them rather mild.
This is delicious! Per your suggestion, cooked these stovetop. I made six and froze half. They didn’t stay in the freezer very long and I’m already making them again. I accidentally left out the cheese and just put cheese on top so I am looking forward to trying them again with cheese mixed in. Yum
I’d never had a turkey burger I liked before this recipe! They’re usually so dry and these aren’t. I’ve made them twice now. One other little trick I like because you mentioned the cheese in the burger adds moisture. I take about half an ounce of cream cheese, maybe a little less, and shape it into a disc. Then I mold the burger around that. It makes it so the very center is never dry and it goes great with the jalapeños.
What a great tip, Kay! Can’t wait to try it!
Our new favorite burger recipe! We’ve had them twice this week, and they’ll definitely be a new regular in our rotation. Loved how moist and flavorful they are, especially for the little amount of work they take. Thanks for a new family favorite Sally!
Do you have any advice on cooking them in a cast iron skillet, please? I also wonder about covering them if they are made that way. Would it still be necessary? Thank you!
Hi Sherry! I would still cover the cooking burgers if using a cast iron skillet.
Made this last week, and it turned out great! There is just the two of us, so halved the recipe and cooked in the skillet on the stove. had to make a couple of changes due to food allergies, but this recipe is a winner! We will be making it again and again!
Just made these! Delicious and sooo flavorful ✨
OMG Sally! I made these this week and they were so delicious. They will definitely be in our regular burger rotation. So much flavor was packed into them. YUM!
These were delicious. My whole family loved them. It was the first turkey burger I’ve made that hasn’t come out dry. Thanks for a great recipe!
So excited to come across this recipe… just bought some ground turkey last night and and was wondering what to do with it for dinner. Really looking forward to making these tonight! Love that you added the cheese and cilantro directly into the burger patty… I’ve never tried that before!
These are the BEST turkey burgers I have ever had, whether at home or at a restaurant! I did not have any jalapenos, and my husband doesn’t like the anyway, so I replaced that with a couple mini bell peppers. The pepper jack cheese made so there was still a hint of spiciness. I also really enjoyed the cilantro! I can’t wait to make these again!
Love your recipes in general, but this one was phenomenal! My husband doesn’t really care for turkey burgers, he prefers beef, but he just didn’t care that it wasn’t beef. I made half the recipe size and made them much thinner (I got 4 patties out of it) and they were still so juicy and delicious! Next time I’ll make the full recipe and save some in the freezer for sure! Thanks for creating and sharing such amazing recipes!
The taste of this burger was great. Unfortunately, we found the patties way too thick when using 2lb of ground turkey. They took forever to cook on the stove – we actually had to wind up “steaming” them in water so they could cook for longer, but without the risk of burning the bottom of the patties. Perhaps this is a recipe better suited for the grill rather than the stove.
We’ll likely be making this recipe again, but halving just the amount of turkey (which will make the burgers overall more flavorful), and also putting in a little dash of cayenne.
These were DELICIOUS. At first my beef-loving boyfriend was skeptical when I told him I was making turkey burgers for dinner, but even he was impressed by how flavorful and juicy these were! My grocery store didn’t have any Pepper Jack so I used habanero & jalapeño cheddar cheese. Since this recipe only needs 1/3 cup of onion, I used the rest of the onion to make caramelized onions and topped the burgers with it. Thanks for sharing! I’ll definitely be making these again.
Super bummed about these. I followed the recipe and they stuck and fell apart on the grill the flavor was really good though. I wish they had worked out.
My husband hates grilling turkey burgers because they fall apart. Could I bake these (or even make a meatloaf) and bake it…or would it be dry? Regardless, this is what’s for dinner tonight!
Hi Sally! You could definitely bake the turkey burgers, but if I’m not grilling them, I actually prefer sautéing on the stove. See recipe note!
I was also worried about this, but having them cool in the fridge (she recommended at least 30 mins in the recipe) for an hour before grilling made it so they held shape. I sprayed my grill with the grill spray before putting them on there too and they didn’t fall apart at all! And even though I made mine thinner and left them on a little longer they didn’t dry out at all. 😀
Mandy, thank you for your comment. And Sally, thank you as well! Okay! Grill it is!
I ate turkey burgers once when i visited Europe. It was so delicious. Your recipe remembers me of the best days that i spent in Europe.
I love turkey burgers and these look amazing! Unfortunately, I am not a big cheese person (weird I know). I am guessing if I just leave out the cheese they will be dry- are there any substitutions I can use?
Hi Krista! Won’t be too dry at all! How about you replace with diced red pepper for a little extra moisture. Let me know how you like them!
That looks super yummy! We’ll need to replicate this at home! 🙂 Thanks for sharing!