These juicy and thick jalapeño turkey burgers will change your mind on turkey burgers. If you've made or had dry turkey burgers in the past, you're not alone! But these ones are different. Loaded with jalapeños, shredded red onion, cilantro and spices, these are juicy, moist and so delicious! The other secret is adding mayonnaise into the burger patties along with an egg to hold it together. Top it with some sliced cheddar cheese and avocado and get ready to fall in love. These are also perfect for prepping ahead of time, and keeping in the freezer for a quick weeknight meal too.

Ingredients

The ingredient list may look a little long, but the burgers come together fairly quick and only require a chill time of 30 minutes to help them stay firm and hold their shape.

• Mayonnaise
• Chipotles in adobo
• Lime juice and zest
• Ground turkey: look for something that is around 93% lean and a mix of white and dark meat
• Egg
• Spices: smoked paprika, ancho chili powder, cumin and kosher salt
• Garlic cloves
• Red onion
• Jalapeño peppers
• Cilantro
• Burger buns
• Cheddar cheese: optional, for topping
• Napa cabbage: or use another type of cabbage or shredded lettuce
• Avocado: for topping, it's optional

How to Make

Making these turkey burgers are really straightforward, but prepping ahead of time will save you time in the kitchen. Because you want to chill the patties before cooking, you can prep them up to 24 hours in advance.

First, let's make the chipotle mayonnaise. Because we're using this as a topping on the burger and also using it in the turkey mixture as well.

In a blender, combine all of the ingredients and blend until smooth. Place it in the fridge until ready to use.

Next, in a large bowl, combine the ground turkey with the egg and mix gently to combine with a spatula.

Then, add in all of the remaining ingredients and stir to combine.

Form into patties, weighing 6 oz each. Use a digital kitchen scale to weigh them out if you have one. These are on the larger side. Don't press too much, just shape them and place them on a plate and cover. Refrigerate for 30 minutes, up to 24 hours.

How to Cook Juicy Jalapeño Turkey Burgers

You can cook these jalapeño turkey burgers inside on a skillet (and finish them in the oven), my preferred method for cooking inside. Or, you can of course grill them on a BBQ.

If cooking on the stovetop, here's what to do:

• Preheat your oven.
• Heat a skillet over medium-high heat and add a small splash of avocado oil.
• Once the skillet is hot, cook the turkey burgers for three to four minutes per side, until charred and browned on each side.
• Transfer them to the oven in the skillet or on a baking sheet. Cook for nine to ten minutes, until cooked through to 165℉. Top with a slice of cheese during the last minute in the oven.

How to BBQ:

• Grease the BBQ with a bit of oil.
• Cook your jalapeño turkey burgers over high heat for about five minutes, with the lid closed.
• Flip and cook for another five minutes, until cooked through.
• Add cheese slices on top during the last 30 seconds.

Tips to Make Juicy and Flavourful Turkey Burgers

• Don't overwork the patties: once the mixture is just combined, mold into patties with your hands, but don't overwork them. They don't need to be perfectly round, just be sure to weigh them so they are all the correct weight.
• Grate the onion and garlic: Grating the red onion and garlic adds a little more moisture, plus it also melds into the mixture better and there aren't large chunks in the patties.
• Add the mayo: the chipotle mayo adds lots of flavour, but it also adds more moisture and keeps the turkey burgers from drying out.
• Refrigerate the patties: this helps the patties hold together better so they won't fall apart when cooking.
• Don't overcook: use a meat thermometer to ensure the burgers aren't overcooked. Once they reach 165℉ they are cooked. Let them rest for a few minutes before serving.

Substitutions

• Less spice/heat: remove the seeds from the jalapeños before adding to the turkey burger mixture. Use less chipotles in adobo for the mayo, or skip them and just add some of the sauce from the can of chipotles.
• Spices: use your favourite Tex-Mex, or taco seasoning if you'd like.
• Ancho Chili Powder: I prefer the taste of ancho chili powder, but regular chili powder works too.
• No buns: serve it on lettuce instead
• No dairy: use a dairy-free cheese, or omit the cheese and use avocado for creaminess.

How to Store Turkey Burgers

• Leftover cooked turkey burgers can be placed in a sealed container in the fridge for up to two to three days. Reheat in the microwave for 45 seconds, or in the oven at a low temperature, such as 325℉ for five minutes or so.
• Uncooked turkey burger patties can be frozen for up to three months. Wrap each individual patty in plastic wrap and place in the freezer on a baking sheet. Once frozen, remove from the baking sheet and store in a freezer bag or container for up to three months. Let the defrost overnight in the fridge before cooking.

Meal Prep

These juicy jalapeño turkey burgers are great for meal prepping. You can prepare them in advance and leave the formed patties in the fridge in a sealed container, or on a plate wrapped in plastic wrap up to 24 hours in advance.

Alternatively, cook all the burgers, let them cool and then store them for a quick and easy meal.

What to Serve with these Jalapeño Turkey Burgers

• Oven Baked Fries with Parmesan and Truffle
• Dill Pickle Potato Salad
• Easy & Lightened Up Macaroni Salad
• Loaded Smashed Potatoes
• Kale Parmesan Salad with Lemon Dressing

More Burger Recipes to Try

• Best Ever Veggie Burgers with Rice
• Falafel Burgers with Beet Tahini
• Loaded Burger Bowls with Special Sauce
• Healthy Salmon Burgers with Wasabi Aioli

If you make these jalapeño turkey burgers please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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