Jalapeño Pepper Jack Turkey Burgers
These Jalapeño Pepper Jack Turkey Burgers are loaded with melty pepper jack cheese, fresh jalapeño, smoky paprika, and just enough garlic and cilantro to make every single bite taste like something you would order at a restaurant. The trick is all in the mix-ins—ground turkey needs a little help to stay juicy, and shredded pepper jack cheese plus a few smart binders take care of that beautifully.
Equipment
- Large mixing bowl
- Cast iron skillet or outdoor grill
- Instant-read meat thermometer
- Burger press optional but helpful for uniform patties
- Sturdy spatula
- Measuring cups and spoons
- Baking sheet or large plate for holding shaped patties
Ingredients
- 1.5 pounds ground turkey 680g, 93% lean
- 1 large egg
- 1 cup shredded pepper jack cheese about 4 oz or 113g
- 1/4 cup yellow onion about 30g, finely chopped
- 2 cloves garlic minced
- 1/4 cup fresh cilantro about 4g, chopped
- 1 jalapeño pepper seeded and finely diced
- 1 tablespoon Worcestershire sauce 15ml
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 slices pepper jack cheese for topping
- 6 brioche burger buns
- 1 tablespoon olive oil 15ml, for the pan or grill grates
- lettuce optional, for serving
- sliced tomato optional, for serving
- red onion optional, for serving
- avocado optional, for serving
- chipotle mayo optional, for serving
Instructions
- Prep the jalapeño, onion, and garlic: Cut the jalapeño in half, scrape out seeds and membrane, and finely dice. Finely chop onion and mince garlic. Set aside.
- Mix the flavor base: In a large bowl, whisk the egg. Add shredded pepper jack, onion, garlic, cilantro, diced jalapeño, Worcestershire sauce, smoked paprika, cumin, salt, and pepper. Stir until evenly combined.
- Add the ground turkey and gently combine with clean hands until just incorporated. Be careful not to overwork the mixture.
- Shape the patties: Divide mixture into 6 equal portions (about 5-6 oz each). Gently shape into patties about ¾ inch thick. Press a shallow dimple into the center of each patty. Refrigerate for at least 15 minutes.
- Cook the patties: Heat a cast iron skillet or grill over medium-high heat with oil. Cook patties for 5-6 minutes per side, without moving them, until golden brown. Internal temperature should reach 165°F.
- Melt the cheese and rest: During the last minute, place a slice of pepper jack on each patty and cover to melt. Transfer to a plate and rest for 3 minutes.
- Assemble and serve: Toast buns if desired. Spread sauce on bottom bun, add patty, and top with lettuce, tomato, red onion, avocado, or other toppings. Serve immediately.
Notes
- Use 93% lean ground turkey rather than 99% lean for extra moisture and juiciness.
- Don't skip the chilling step—cold patties hold together much better on the grill or in the skillet.
- Avoid pressing down on the burgers with your spatula while cooking; this squeezes out the precious juices.
- For a spicier burger, leave some or all of the jalapeño seeds in, or add a second jalapeño.
- Test the jalapeño before adding—heat levels can vary significantly from pepper to pepper.
- Always check doneness with a meat thermometer to avoid overcooking or undercooking.
- Shred your own cheese from a block for better melting than pre-shredded bags (which contain anti-caking starches).
- To freeze uncooked patties: shape, place on a baking sheet until firm, then transfer to a freezer bag for up to 3 months.
- Store cooked patties in an airtight container in the refrigerator for up to 4 days.
- Swap ground turkey for ground chicken for a similar texture and flavor profile.
Nutrition
Serving: 1burgerCalories: 320kcalCarbohydrates: 3gProtein: 28gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 540mgPotassium: 320mgFiber: 0.5gSugar: 1gVitamin A: 8IUVitamin C: 6mgCalcium: 15mgIron: 10mg
Tried this recipe?Let us know how it was!