These jalapeno pepper jack turkey burgers are great if you’re in the mood for something bold. These burgers, seasoned with cumin, smoked paprika, jalapeno pepper, garlic, cilantro, and pepper jack cheese, are delicious fresh off the grill and moderately spicy. As a rule, turkey burgers get dry and tasteless, but they never go that way!
In the summer of 2016, I shared one of my all-time favorite burger recipes with the world. Even meat lovers tend to agree that black bean burgers are a top option. Meat lovers (and non-meat eaters!) worldwide have praised their size, thickness, and heartiness. This summer, I have been experimenting with several turkey burger recipes, and I have finally settled on the perfect blend of flavors for a burger that will blow your mind. Please familiarize yourself with my jalapeno pepper jack turkey burgers. All of us cherished these.
What You’re About to Enjoy
- Juicy (not dry) (not dry)
- Incredible in taste
- Dense and satisfying
- Medium heat, with optional pepper flakes
- The process is simple, in general.
Because they contain less fat, turkey burgers dry up much faster than beef. The recipe we’re sharing today is the solution to all of those problems. Nice. The thickness and robustness are striking.
A Rundown of What Makes Up These Turkey Burgers
Because ground turkey lacks the robust taste of beef, you’ll need to season the patties yourself. As a result of my experimentation with various seasonings, binding agents, and herbs, I have settled on the following. You should attempt the recipe exactly as specified because each ingredient contributes something unique. Of course, feel free to use any other seasonings you choose!
- Turkey meat is the main component of turkey burgers. As a rule, I use ground turkey, which is 94% lean. Turkey burgers are leaner and dryer if they have a larger amount of turkey. Best outcomes will be achieved if you maintain a leanness of about 94%. Try to keep in mind that fat is flavorful.
- One egg is used as a binder in the recipe.
- Turkey burgers benefit from adding pepper jack cheese, which adds spiciness, wetness, and taste.
- Onion is used to increasing both taste and moisture.
- Flavour enhancer: garlic. Utilize two minced garlic cloves or garlic that has been pre-minced.
- Cilantro: This herb is great with jalapenos since it enhances the heat with a refreshing taste. I wasn’t expecting to enjoy the burger so much because of the cilantro inside of it, but I was mistaken. In a word, it’s amazing.
- A delicious kick from a jalapeno pepper. Depending on your heat preference, adjust accordingly. For further clarification, read on.
- This dish benefits greatly from the addition of Worcestershire sauce, which enhances the taste and wetness.
- Taste enhancers salt and pepper!
- The ground turkey goes particularly well with smoked paprika and cumin. The burger is improved by adding smoked paprika, which imparts a sweet, rich, and smoky flavour, and cumin, which adds a warm, earthy flavour.
These Turkey Burgers with Jalapeno Peppers Are Perfect If You Want a Burst of Flavor
Jalapeno Pepper Jack Turkey Burgers: A Step-by-Step Guide
- It would help if you began by preparing your components. Prep the ingredients by dicing the onion and jalapeno, mincing the garlic, and gathering the spices.
- Besides the ground turkey, combine all of the other ingredients.
- Ground turkey should be added and well combined. Although your hands are ideal, a wooden spoon or rubber spatula will do the trick in a pinch.
- Make into six compact and hefty burgers. Everyone will include a generous 1/2 cup of the turkey burger mix. Each one weighs around 6 ounces, should you have a scale.
- Chill. Refrigerate the patties for at least 30 minutes and up to 6 hours on a baking sheet or plate covered with parchment paper. When starting with very cold patties, there is less chance of the burgers falling apart. While in the fridge, the raw turkey will absorb some fantastic tastes while in the fridge.
- The burgers can be grilled or sautéed. I think grilling the turkey burgers is the best way since it seals in the moisture and gives them a delicious smokey taste from the grill. It might be cold outside, or maybe not everyone has access to a grill; in either case, sautéing in a little oil on the stove is a good alternative. Both may be found in the recipe below. Just before they’re done cooking, put a slice of pepper jack on top of the burgers.
- Dress it up with some condiments. Spicy mayo, ranch dressing, pickles, guacamole, tomatoes, onions, lettuce, cilantro, or anything else you can think of goes great with turkey burgers on a bun.
The turkey burger would be delicious on a salad or wrap, but it could also be eaten alone. These turkey burgers with jalapeno pepper jack cheese have so much flavour that they don’t require any condiments!
Please Don’t Overcook
Cook the turkey patties for an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Keep a close eye on the grill or burner, as overcooking the turkey burgers can cause them to become dry very quickly. If you’re using a grill or stovetop with a high heat setting, they’ll be done in approximately 10 minutes. Do not open the grill, and cover the pan if using it.
How Hot Are They?
Turkey burgers with medium heat can be made according to this recipe. I usually avoid things with a lot of heat, but these were fantastic. Remove the jalapeno and replace the pepper jack with cheddar if you’re not a fan of it or can’t handle the heat. Add more chopped jalapeno if you like things on the spicy side.
I will bring them to every barbecue for the rest of the summer. Plus, we can’t end our meal without chocolate chip cookies. Drop me a line if you give these burgers a shot.
These turkey patties are stuffed with flavour from a wide range of spices and herbs and cooked to medium doneness. The burgers should be refrigerated for at least 30 minutes before being cooked on a grill or in a skillet.
- Two little eggs
- Pepper Jack Cheese, Shredded (About 1/2 Cup)
- Approximately one-third cup of chopped onion
- Two minced garlic cloves
- two tablespoons of chopped cilantro
- Ingredients: 1 diced jalapeno
- One tablespoon of ketchup, one teaspoon of mustard, one teaspoon of molasses
- Just a pinch of salt, one teaspoon
- a single teaspoon of smoked paprika
- Just about half a teaspoon of ground cumin
- About half a teaspoon of freshly ground black pepper
- *2 lbs. of lean turkey ground, 94% fat-free
- Toss in 6 pieces of pepper jack cheese if you’d like.
- Hamburger fixings include burger buns, jalapeno slices, spicy mayo or ranch dressing, guacamole, tomato, and lettuce.
- Combine the first 11 ingredients (except the ground turkey) in a large bowl and whisk until smooth. Add the ground turkey and mix it with your hands, a rubber spatula, or a wooden spoon. After mixing everything, shape the dough into six thick, compact patties. Each patty is about half a cup in size and will weigh around 6 ounces.
- Cook the patties on a baking sheet, pan, or plate covered with parchment paper. Cover securely in the fridge for at least 30 minutes and up to 24 hours. That the patties retain their form is ensured in this manner. The patties have a three-month shelf life when frozen. Could you put it in the fridge to defrost?
- To prepare the grill, wipe it down and then oil it with vegetable fat. To clean the grates, pour some vegetable oil onto a paper towel and wipe it over the surface. Get the grill nice and hot. Cook turkey burgers for 5 minutes with the lid covered and the grill set to medium heat. Burgers should be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) after being flipped and covered for an additional 3 minutes. If desired, cheese should be added during the final 30 seconds of cooking time. Keep a tight check on the turkey burgers, so they don’t dry out from overcooking.
- Toss in a burger bun with your favourite condiments and serve.
- Turkey burgers can be refrigerated for up to 5 days.
- Prepare Ahead and Freeze The turkey burger patties can be formed up to 24 hours ahead of time (step 2 of the instructions). These formed patties can be frozen for up to three months (step 2). The cooked turkey burgers can be stored in the freezer. Once they are cooled, wrap them in plastic and store them in a freezer-safe container for up to three months. Defrost in the microwave, fridge, or counter, as needed. Turn the temperature up to your preferred level. The typical heating time for me is 30 seconds in the microwave.
- Drying out is more likely to occur when using leaner ground turkey. 94% lean is optimal.
- Preparation on the stove: warm one tablespoon of oil (canola or vegetable) in a pan over medium heat. When the heat rises from the skillet, when you hold your palm over it, the heat is at the right level. Put the turkey patties in a cold fridge for a few hours before cooking them for 5 minutes with a cover on in a hot pan. Cook the burgers for a further 4-5 minutes with the lid on or until an instant-read thermometer inserted into the centre of a burger reads 165 degrees Fahrenheit (74 degrees Celsius). If desired, cheese should be added during the final 30 seconds of cooking time. If your skillet is too small, it may be necessary to cook in two or more separate batches.
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