Jalapeño Pepper Jack Turkey Burgers
Ingredients
- 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
Instructions
- 1
Whisk all of the first 11 ingredients together (not the 12th ingredient, the ground turkey) in a large bowl. Once completely combined, add the ground turkey and use your hands, a silicone spatula, or wooden spoon to thoroughly mix. Once completely combined, form the mixture into 6 plump and compact patties. The patties will weigh around 6 ounces each and be a heaping 1/2 cup each.
- 2
Place the patties onto a parchment paper lined baking sheet, baking pan, or plate. Cover tightly then refrigerate for at least 30 minutes and up to 24 hours. This ensures the patties will hold their shape. You can also freeze the patties for up to 3 months. Thaw in the refrigerator.
30 min - 3
Clean the grill and grease with vegetable oil. Pour a little vegetable oil on a paper towel and carefully rub all over the grates. Preheat grill to high. Place cold turkey burgers on heated grill and cook for 5 minutes with the lid closed. Flip burgers over and cook covered for an additional 3 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. Overcooking the turkey burgers will quickly dry them out, so keep a close eye on them.
5 min - 4
Serve on hamburger bun with desired toppings.
- 5
Store leftover turkey burgers in the refrigerator for up to 5 days.
