Jalapeño Pepper Jack Turkey Burgers
Total Time
50 minutes
Prep Time
40 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(49)
Ingredients
6 burgers
- 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, 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 94% lean ground turkey
- Optional: 6 slices pepper jack cheese
- For serving: hamburger buns, jalapeño slices, spicy mayo or ranch dressing, guacamole, tomato, lettuce, etc
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
You can shape the turkey burger patties up to 24 hours in advance, see step 2. You can also freeze the shaped patties for up to 3 months, see step 2. You can freeze the cooked turkey burgers as well. Cool completely, then wrap individually in plastic wrap and place in a freezer-friendly container for up to 3 months. Thaw in the refrigerator or on the counter or defrost in the microwave. Heat up to your liking. I usually microwave for 30 seconds until warm throughout.
Special Tools (affiliate links):
Glass Mixing Bowl | Silicone Spatula or Wooden Spoon | Baking Sheet or Plate | Parchment Paper
Ground Turkey:
The leaner the ground turkey, the higher the chance the burger has to dry out. I recommend around 94% lean.
Stove Directions:
Heat 1 Tablespoon of vegetable or canola oil in a skillet over medium-high heat. Hold your hand over the skillet and when you feel the heat rising up, the skillet is hot enough. Carefully place cold turkey burgers in heated skillet and cook for 5 minutes with a lid on top. Flip burgers over and cook covered for an additional 4-5 minutes or until a meat thermometer registers 165°F (74°C). If adding cheese, place a slice of cheese on the burger for the last 30 seconds. If skillet isn’t large enough, cook in batches.