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Cheddar Jalapeño Turkey Burgers

cheddar jalapeno turkey burgers topped with lettuce, melted cheese, tomato, jalapenos and onion.
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Move over traditional cheeseburgers– these juicy cheddar jalapeño turkey burgers are the star now! Loaded with flavor from the jalapeño peppers, garlic, smoke paprika, onion powder and Worcestershire sauce stuffed with gooey melted cheddar cheese throughout. This jalapeño turkey burger recipe will be favorite in no time!

Ingredients

Units
  • 2 pounds 85-90% lean ground turkey
  • 1 jalapeño pepper, finely minced, deveined and deseeded
  • 2 cloves garlic, grated or finely minced
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons smoked paprika
  • 3/4 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • optional: 6 slices sharp cheddar cheese or pepper jack cheese
  • for serving: hamburger buns, fresh jalapeños, lettuce, mayo, tomato, onion, etc.

Instructions

  1. Line a baking sheet or plate with parchment paper. Set aside. Combine the ingredients together in a large bowl and mix together until combined. I find the best way to do this is with your hands– though you can also use a wooden spoon for rubber spatula.
  2. Divide the ground turkey mixture into 6 sections– each patty will be roughly a heaping 1/2 cup. Roll the mixture in a tight ball, then flatten to form each patty freeform or use a burger mold. Each patty should be about 4-5 inches wide– you want them to be about 1 inch larger than the bun as the burgers shrink as they cook. Place each formed patty onto the lined baking sheet while you form the remaining. See the recipe notes for smaller burgers.
  3. Cover the patties tightly and refrigerate for 15 minutes (up to 48 hours) or freeze for 10 minutes. This allows the flavor to further develop and ensures the patties will hold their shape– the colder the better! This can be done while the grill preheats in the next step.
  4. Preheat the grill to high to around 500°F-550°F. Place the turkey burgers on the heated grill and cook for 5-6 minutes with the lid closed. Flip the burgers and cook covered for an additional 4-5 minutes or until a meat thermometer reads 160°F. The total time is around 10-12 minutes. Keep an eye on them as the time can slightly vary based on the thickness of the patty. If adding cheese, place a slice of cheese on the burger for 30 seconds once it reaches 160°F. Set the cooked turkey burgers on a baking sheet or plate covered with aluminum foil and allow them to rest for 5 minutes. The burgers will not only finish cooking during this time, it will also allow the juices to redistribute throughout the burger. The patties will not stick to a clean, well-oiled surface or grill. See other cooking methods in the recipe notes below.
  5. Serve on a hamburger bun with desired toppings such as secret sauce (like in these smash burgers), fresh jalapeños, mayo, pickles, guacamole, tomato, lettuce, or whatever your favorite toppings are. Leftover turkey burgers stay fresh in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: You can shape the turkey burger patties up to 2 days in advance. Place parchment paper between each and store in an airtight container or bag. 
  2. Freezing Instructions: Uncooked turkey burger patties can be frozen for up to 3 months. Place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw overnight in the refrigerator and cook as directed in step 4, or you can grill them frozen for around 15 minutes. The cooked turkey burgers can be frozen for up to 3 months— allow them to cool completely then place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw in the refrigerator overnight. Heat up to your liking– I like to microwave.
  3. Ground Turkey: The leaner the ground turkey, the more dry the turkey burger will be. I recommend around 85-90% lean for the best results.
  4. Jalapeños: You can easily turn the spiciness up or down with these burgers by adding more jalapeños or leaving the seeds and veins on (I typically do this if just adults are eating the burgers.)
  5. Stove Directions: Heat 1 Tablespoon of olive oil on a skillet over medium-high heat. Place the turkey burgers in the skillet and cook for 6 minutes with a lid on top. Flip the burgers and cook covered for an additional 5 minutes or until a meat thermometer reads 160°F. The total time is 10-12 minutes. Keep an eye on them as the time can slightly vary based on the thickness of the patty. If the skillet isn't large enough, cook the burgers in batches.  If adding cheese, place a slice of cheese on the burger for 30 seconds once it reaches 160°F.
  6. Oven Directions: Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Bake for 11-12 minutes, then flip the burgers and bake for an additional 11-12 minutes or until a meat thermometer reads 160°F. The total time is around 22-24 minutes. Keep an eye on them as the time can slightly vary based on the thickness of the patty.  If adding cheese, place a slice of cheese on the burger for 30 seconds once it reaches 160°F.
  7. Success Tips: Here are a few tips for the best results: (1) Tightly form the ground turkey mixture into balls before shaping into patties. This makes sure the meat is tightly locked before shaping. (2) Chill the uncooked patties on a lined baking sheet or plate in the refrigerator or freezer for 10 minutes. This allows the flavors to further develop and prevent the burger from falling apart (from forming patties)– the colder the meat, the better! (3) There's no varying levels of done when it comes to turkey burgers. The burgers are finished when the internal temperature reads 165°F. To prevent the burgers from drying out, remove the burgers from the grill at 160°F and set on a plate covered with aluminum foil for 5 minutes.

Find it online: https://runlifteatrepeat.com/cheddar-jalapeno-turkey-burgers/