How To Make Jalapeño Pepper Jack Turkey Burgers
Devour these thick and juicy turkey burgers, loaded gooey cheese with a little kick from chilis and seasonings, for a satisfying lunch meal!
Whisk the egg, shredded Pepper Jack cheese, onion, garlic, cilantro, jalapeno, Worcestershire sauce, salt, paprika, cumin, and black pepper in a large bowl. Once completely combined, add the ground turkey and use hands, a rubber spatula, or a 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 ½ cup each.
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 to ensure the patties will hold their shape.
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 the cold turkey burgers on a heated grill and cook for about 5 minutes with the lid closed. Flip burgers over and cook covered for about 3 minutes or until a meat thermometer registers 165 degrees F.
If adding cheese, place a slice of cheese on the burger in the last 30 seconds.*
Serve on a hamburger bun with desired toppings. Enjoy!
- *Overcooking the turkey burgers will quickly dry them out, so keep a close eye on them.
- Store leftover turkey burgers in the refrigerator for up to 5 days.
- Patties can be placed in the refrigerator for up to 3 months. Thaw in the refrigerator.
- Calories: 390.67kcal
- Fat: 24.30g
- Saturated Fat: 10.78g
- Trans Fat: 0.16g
- Monounsaturated Fat: 7.74g
- Polyunsaturated Fat: 3.89g
- Carbohydrates: 2.43g
- Fiber: 0.45g
- Sugar: 0.95g
- Protein: 40.61g
- Cholesterol: 170.04mg
- Sodium: 497.06mg
- Calcium: 334.18mg
- Potassium: 455.66mg
- Iron: 2.44mg
- Vitamin A: 132.88µg
- Vitamin C: 4.09mg
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