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These kickin' jalapeño turkey burgers take plain old turkey patties up a notch by mixing in hot jalapeños, crunchy bacon crumbles, and gooey cheese right into the meat. You'll end up with such tasty, juicy burgers that even hardcore beef fans will ask for seconds.
I whipped these up when I wanted to eat less red meat but still needed something that would hit the spot. My family looked doubtful at first, but now they've turned into our summer favorite that visitors always beg me to make.
- 7% fat ground turkey thighs: keeps your burgers moist and prevents dryness
- Jalapeños from the produce section: give that nice heat that spreads through every bite
- Extra sharp cheddar: brings creaminess and helps everything stick together
- Thin-cut bacon: adds that smoky punch and extra juiciness to balance the lean turkey
- Spicy jalapeño sauce: turns up the heat without drowning out the other tastes
- Powdered garlic: works in rich flavor throughout the meat mix
- Kosher salt: brings out all the tastes without making things too salty
- Soft brioche rolls: make the perfect tender but sturdy foundation for these loaded burgers
Crafting Sizzling Jalapeño Turkey Burgers
- Prepare the bacon:
- Throw bacon in a skillet over medium heat for around 5 minutes until golden but still a bit soft. Put on paper towels to soak up extra grease and let cool before cutting into tiny bits. This bacon gives much-needed fat and flavor to your turkey.
- Combine everything:
- Put ground turkey, tiny-chopped jalapeños, grated cheese, bacon pieces, hot sauce, garlic powder, salt and pepper in a big bowl. Mix with your hands until just blended. Don't overwork it or you'll end up with hard, dry burgers instead of juicy ones.
- Shape and rest:
- Split the mixture into four equal parts and press into patties about half-inch thick. Push down slightly in the middle of each one so they won't puff up while cooking. Stick them in the fridge for 30-60 minutes so they'll keep their shape when you cook them.
- Cook them right:
- Get your grill or pan nice and hot on medium-high. Cook burgers for 5-7 minutes on each side until they hit 165°F inside. Turkey needs to be cooked all the way through for safety. If you want, add cheese slices in the last minute of cooking.
- Put it all together:
- Lightly toast your brioche buns. Spread some chipotle mayo on the bottom, add your burger, then pile on sliced jalapeños, mashed avocado and some pickled onions. These spicy, creamy and tangy toppings really bring out the best in your tasty patty.
Jalapeños really make this recipe shine. I've found that chopping them tiny works better than slicing because it spreads the heat throughout. My husband usually thinks turkey burgers are boring, but after I got this recipe just right, he admitted these beat my beef burgers. Talk about winning!
Prep Them Early
You can get these patties ready up to a day ahead and keep them covered in the fridge. That makes them great for parties since you can do the messy stuff beforehand. You can even freeze the raw patties with some parchment paper between them in a sealed container for up to 3 months. Just make sure to thaw them completely in the fridge before cooking.
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Amazing Topping Ideas
The recipe mentions chipotle mayo, mashed avocado, and pickled onions, but you've got tons of options. Try a southwest style with corn salsa and lime sour cream. If you want something classic, go with lettuce, tomato, and red onion. My favorite way is adding a fried egg with a runny yolk that mixes with the spicy burger to make an incredible sauce.
Adjusting The Spiciness
These burgers come out medium-hot, which most people can handle. To tone it down, take out the seeds and white parts of the jalapeños before chopping, or just use one pepper. For extra kick, leave all the seeds in and add another spoonful of hot sauce. You can also play with the toppings - more sliced jalapeños for heat lovers or cool avocado and sour cream for those who can't take the fire.
Different Ways To Cook Them
Grilling gives these burgers amazing flavor, but other methods work great too. In a cast iron pan, cook them over medium heat about 5 minutes per side until done through. For oven cooking, put them on a parchment-lined sheet and bake at 375°F for around 20 minutes, flipping once halfway. No matter how you cook them, always make sure they reach 165°F inside.
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Frequently Asked Questions
- → What stops turkey burgers from being too dry?
Pick ground turkey thigh meat with a little fat left in it (around 7%). Don’t handle the mix too much when shaping the patties. Let the formed patties chill in the fridge 30-60 minutes before cooking. Cook until the inside hits 165°F (74°C), but no longer. Adding bacon or cheese to the mix keeps them juicy, too.
- → Is there a way to make these burgers milder?
Absolutely! Leave out the seeds and whitish inner parts of the jalapeños. Use less or swap them for low-heat options like poblano peppers. You can also skip the spicy hot sauce and avoid adding jalapeños as a topping.
- → Can I prep them early?
Sure thing. Shape the patties ahead of time (up to 24 hours). Lay them out on parchment paper, keep them apart, cover with cling wrap, and tuck them in the fridge. Already cooked patties can last 2-3 days in the fridge, too—just warm them up gently before digging in.
- → What side dishes go well with these?
Try pairing them with crispy sweet potato fries, fresh green salads, or sides like tangy coleslaw or grilled corn. For a heartier option, go for a light quinoa salad. Drinks? Ice-cold Mexican beer, margaritas, or spicy jalapeño lime drinks work great!
- → Can I bake instead of grill?
You can! Set your oven to 375°F (190°C) and let the patties cook for 20-25 minutes, flipping halfway through. Stop when the center gets to 165°F (74°C). For a crispy outside, blast them under the broiler for the last 1-2 minutes.
- → What’s the easy way to pickle onions?
Slice a red onion thin. Heat up ½ cup water, ½ cup red wine vinegar, 1 teaspoon salt, and 1 teaspoon sugar until everything melts together. Pour that over the onion slices, leave them to soak for 20-30 minutes, and you’re done! Store in the fridge for up to 2 weeks.