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).