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
Do you think these would be too dry if used in a sandwich for lunch the next day? The sandwich would have to be refrigerated overnight. Also, I’d use ground chicken instead of turkey.
Hi May! These turkey burgers make great leftovers. If using ground chicken, try to find one around a similar 94% lean meat, 99% lean will make the burgers a little less juicy.
I would like to cut the recipe in half. How would I do that with the egg?
Hi Laura, you could just use an egg yolk or egg white if cutting the recipe in half.
thank you! can’t wait to try
These burgers are so good! They aren’t difficult, they make a nice sized burger, and received rave reviews here. The cooked burgers also reheat nicely in the microwave.
These sounds soooo good! Could these be baked in the oven? If so, any idea on temp and time?
Hi Kathleen, absolutely. I’d bake them at 375°F (191°C) until the internal temperature reaches 165°F (74°C).
Nice break from my usual Italian style ground turkey burgers! Thanks for this delicious recipe Sally!
Hi,
Any suggestions as to how I can make these ahead and keep warm for a party crowd without them drying out.
Thanks
Hi Madison, The leaner the ground turkey, the higher the chance the burger has to dry out. We recommend around 94% lean. Depending on how far in advance you plan to make these, you may want to reheat them before serving.
So flavourful! Burgers that aren’t made with beef are usually really boring (at least when I make them) but definitely not these! I admit I used ground chicken, only because my market’s ground turkey is too lean. Served with a spicy mayo and a blue cheese & bacon wedge salad.
My husband Loves these!! I’ve made them several times now. If I don’t have pepper jack I use cheddar cheese and once I forgot jalapeño so I subbed in banana peppers. It’s always great.
Thank you so much!
So yummy!! I made them for my parents anniversary, they said it was better than going out to eat and getting a hamburger! Instead of using turkey I used a half and half of hamburger and pork! Thank you so much for sharing this recipe!!
Love these burgers. So much flavor!! I have made them several times. They taste great after being frozen as well.
I love spicy food and I’m a huge fan of jalapeños, so this is right up my alley. I was wondering if would be possible to make these in an air fryer?
Hi Tonya, we haven’t tested it! We do prefer the flavor from cooking on the grill or stove best.
These look wonderful! Do you remove the ribs and seeds before you chop the jalapeño?
Either way! We usually do, but you can leave them in for extra spice. Enjoy!
We love this recipe, so yummy! I am curious about the nutritional information, is that information anywhere?
Hi Colleen! We don’t 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
holy turkey!!! these are awesome!!! definitely will be a repeat recipe!!
Hi, love the sound of this recipe! I see a few folks asking if ground beef could be substituted; do you think ground chicken could also be used in place of the ground turkey? Thanks in advance! ♡Dani
Yes, absolutely!
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! I make them ahead as a part of my weekly meal prep, and they keep well in the refrigerator. When I am not able to grill outdoors, they also work well when baked in the oven at 350 degrees for approximately 30 minutes to an internal temperature of 165 degrees.
We’re so glad you love this turkey burger recipe, Lori!
I usually don’t give reviews but this burger is outstanding! Never have I had a good turkey burger and the spicy Mayo was the perfect.
I have tried these turkey burgers and they are delicious! Even my picky husband and my 6 year-old loved them. 🙂
Would these be okay with traditional beef, but maybe 90-10 or 93-7 variety? Hoping to make for a small group this weekend, but wanting the more traditional burger for the event.
Absolutely! You can use ground beef instead of ground turkey.
These were very good turkey burgers! They weren’t dried out and were very flavorful! Highly recommend.
Could you use ground chicken instead of turkey?
Yes, absolutely!
I love adding some chopped chipotle peppers in adobo sauce to mayo for a nice spicy mayo. I’ll add a bit of garlic powder and some fresh lemon as well. Yum! My favorite go-to sauce for burgers, fries, etc.
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 recipes a 5 out of 5. No leftovers. Thank you for sharing your wonderful recipes!
Hi, thanks for this recipe! Question.. if i have 3lbs of Turkey, do i still use only one egg?
Hi Roxy! To get half an egg you can scramble one egg in a bowl and measure out about half. Though you may be fine with just one egg. Let us know how it goes!
Thank you, i was wondering how to get 1/2 an egg lol i appreciate that! I figured extra egg would make it too hard?
Yes, for best results use an egg and a half.
These turkey burgers are the BEST!! I have made them many times and never get tired of them. Thank You!!
I’ve made these before and they are AMAZING!! My question is whether I can make the patties on a Sunday evening to cook on Tuesday evening?
Hi Lisa, We are so happy you enjoy this recipe! You can shape the patties in advance, but we recommend only storing them in the refrigerator for 24 hours. You can definitely freeze the shaped patties for longer storage and then thaw in the refrigerator before cooking.
Amazing burger…
So good!! This is the new go-to turkey burger recipe! Super flavorful, not dry, and great with all the toppings! 2nd week in a row making these and no regrets 🙂 Thanks for another awesome savory recipe, Sally!
Can this recipe be adapted to beef? I want to make some beef burgers.
Absolutely! You can use ground beef instead of ground turkey.
These were sooooo good! I grilled them up last night with some corn on the cob. Super easy summer dinner. Delicious! Thanks Sally 🙂
LOVED this recipe. My boyfriend is a very picky eater, and this is one of his favorites.
My only question is about the six-hour fridge limit. If I make a batch, can I leave raw burgers in the fridge until the next day? We’re only two people, so eating six burgers at once is tricky, and they weren’t as good when I cooked them from frozen. Thank you!!!
Hi Molly! I’m so glad that you love these. You can definitely extend the 6 hour time to 24 hours if needed. I’ve done that with regular burgers (not these though) and it’s never been a problem.
D-E-L-I-C-I-O-U-S-! I made these turkey burgers for dinner tonight and they were amazing, so easy to make and grill. My family loved them. My mom could not stop saying “this tastes like something you would get at a restaurant.” Seriously, she said it at least 5 times. I will definitely be making these again!