Description
Juicy, boldly seasoned ground turkey burgers packed with shredded pepper jack cheese, fresh jalapeño, cilantro, garlic, smoked paprika, and cumin, grilled or pan-seared until perfectly cooked and topped with melted pepper jack, spicy mayo, and guacamole. A lighter, flavor-packed burger that genuinely rivals any beef version.
Ingredients
For the Burger Patties:
- 2 lbs (900g) 93% lean ground turkey
- 1 large egg
- ½ cup shredded pepper jack cheese
- ⅓ cup yellow onion, finely chopped
- 2 cloves garlic, finely minced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño pepper, finely diced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
Optional for Serving:
- 6 slices pepper jack cheese
- Hamburger buns
- Sliced jalapeño, spicy mayo, guacamole, tomato, lettuce
Instructions
- In a large bowl, combine the ground turkey, egg, shredded pepper jack cheese, finely chopped onion, minced garlic, cilantro, diced jalapeño, Worcestershire sauce, salt, smoked paprika, cumin, and black pepper.
- Mix gently with your hands until just combined — do not overmix or the burgers will become dense and tough.
- Divide the mixture into 6 equal portions and shape into patties approximately ¾ inch thick. Press a shallow indentation in the center of each patty with your thumb — this prevents the burgers from puffing up into a dome shape during cooking.
- Refrigerate the shaped patties for 15 minutes before cooking — this helps them firm up and hold together better on the grill or in the pan.
- Heat a grill or large skillet over medium-high heat. Lightly oil the cooking surface.
- Cook the patties for 5–6 minutes per side without pressing down, until the internal temperature reaches 165°F (74°C) and each side has a deep, golden sear.
- In the final minute of cooking, place a slice of pepper jack cheese on each patty and cover to melt.
- Transfer to toasted buns and top with spicy mayo, guacamole, sliced jalapeño, tomato, and lettuce. Serve immediately.
Notes
- Do not press down on the patties while they cook — pressing squeezes out the moisture that keeps turkey burgers juicy and the result is a dry, dense patty.
- The 15-minute refrigeration step before cooking is important for turkey burgers — the mixture is softer than beef and chilling firms it up enough to hold together confidently on a hot grill.
- Always cook turkey burgers to 165°F (74°C) — unlike beef, ground turkey must reach this temperature throughout for food safety.
- Prep Time: 15 mins
- Cook Time: 12 mins