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Jump to RecipeThese jalapeño cheddar turkey burgers are juicy, cheesy and packed with just the right amount of spice. Lean ground turkey is mixed with shredded sharp cheddar, fresh minced jalapeño, lime juice and a smoky blend of cumin, paprika and garlic, then grilled or pan seared until golden. The cheese melts inside the patty and keeps every bite moist, so you never end up with a dry turkey burger again.
They are ready in under 30 minutes and perfect for weeknight dinners, backyard cookouts and low carb lettuce wrap nights. Pile them high with guacamole, lettuce and tomato. If you love burgers and handhelds, try my street corn steak tacos or easy chicken ranch wraps.
Why You Will Love These Turkey Burgers
- Juicy, never dry. Cheddar and lime keep the lean turkey moist.
- Perfectly spiced. Jalapeño and smoky spices add a kick without overpowering.
- Quick and easy. About 10 minutes of prep and 12 minutes of cooking.
- Healthy and high protein. Lighter than beef burgers with plenty of flavor.
- Grill or stovetop. Great year round.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the burgers
- Ground turkey: 93 percent lean works best. It has enough fat for flavor while still being lean.
- Sharp cheddar cheese: shredded, mixed right into the meat.
- Fresh jalapeños: seeded for mild heat or left with seeds for more kick.
- Lime juice and zest: brighten the flavor and help keep the burgers tender.
- Garlic powder, onion powder, cumin and smoked paprika: a warm, smoky seasoning blend.
- Breadcrumbs: a tablespoon or two helps the patties hold together. Skip for low carb.
- Salt and black pepper.
For serving
- Burger buns: brioche, whole wheat or pretzel buns. Use lettuce wraps for low carb.
- Toppings: guacamole, lettuce, tomato, red onion, pickled jalapeños and extra cheddar.
How to Make Jalapeño Cheddar Turkey Burgers
1. Mix the burger mixture
In a large mixing bowl, combine the ground turkey, shredded cheddar, minced jalapeño, lime juice and zest, garlic powder, onion powder, cumin, smoked paprika, breadcrumbs, salt and pepper. Mix gently with your hands just until combined. Overworking the meat makes burgers tough.
2. Shape the patties
Divide the mixture into four equal portions and shape into patties about 3/4 inch thick. Press a shallow dimple into the center of each with your thumb, which keeps them from puffing up as they cook. If the mixture feels soft, chill the patties for 15 to 20 minutes.
3. Cook the burgers
Preheat a grill, grill pan or cast iron skillet over medium high heat and brush lightly with oil. Cook the patties for 5 to 6 minutes per side, until golden and cooked through. Turkey must reach an internal temperature of 165°F, so check with an instant read thermometer. Flip only once with a spatula and avoid pressing down on the burgers.
4. Melt extra cheese (optional)
During the last minute of cooking, top each burger with a slice of cheddar and cover to melt.
5. Assemble and serve
Toast the buns lightly on the grill. Layer with lettuce, the turkey burger, guacamole, tomato and red onion. Serve right away.
Tips for Juicy Turkey Burgers
- Choose 93 percent lean turkey. 99 percent lean turkey is too dry for burgers.
- Do not overmix. Mix just until the ingredients are combined.
- Chill before cooking. Cold patties hold together better on the grill.
- Do not press the patties. Pressing squeezes out the juices.
- Rest for 2 minutes. This keeps the juices inside when you bite in.
How to Keep Turkey Burgers From Falling Apart
Turkey is leaner and softer than ground beef, so it needs a little help holding together. A small amount of breadcrumbs absorbs moisture and binds the mixture, and the shredded cheddar acts like a binder as it melts. Keep the patties cold until right before they hit the grill, and make sure the grill grates or pan are hot and lightly oiled so the burgers release easily.
Wait until a golden crust forms before flipping, usually about 5 minutes. If the burger sticks, give it another minute. Flip just once, and you will have neat, sturdy patties.
How Spicy Are These Burgers?
The heat level depends on your jalapeños and whether you keep the seeds. Most of a jalapeño’s heat lives in the white ribs and seeds, so removing them gives a mild, fresh pepper flavor that most people enjoy. For a medium heat, leave some seeds in. For spicy burgers, keep all the seeds or add a pinch of cayenne or chipotle chili powder. Pickled jalapeños on top add tangy heat. If you are cooking for kids, make a couple of patties without jalapeño and use mild green chiles instead.
Easy Variations
- Pepper jack: swap cheddar for pepper jack for extra heat.
- Chipotle burgers: add a minced chipotle pepper in adobo.
- Chicken burgers: use ground chicken instead of turkey.
- Stuffed burgers: press a cube of cheddar into the center of each patty.
- Burger bowls: serve over rice or greens with pico de gallo and avocado.
- Air fryer: cook at 375°F for 12 to 14 minutes, flipping halfway.
Turkey Burgers vs Beef Burgers
Turkey burgers are a great way to enjoy burger night with a lighter profile. A 4 ounce patty of 93 percent lean ground turkey has fewer calories and less saturated fat than the same amount of 80 percent lean ground beef, while still delivering plenty of protein. The tradeoff is that turkey has a milder flavor and less fat, so it needs more seasoning and a little help staying moist. That is exactly why this recipe adds shredded cheddar, lime juice and a bold spice blend.
The cheese adds richness and moisture, the lime brightens the flavor and the cumin, smoked paprika and garlic give the burgers a savory depth that rivals any beef burger. One important difference: turkey must always be cooked to 165°F for safety, while beef burgers are safe at 160°F.
Homemade Guacamole Topping
A spoonful of creamy guacamole takes these burgers over the top, and it takes just five minutes to make. Mash two ripe avocados in a bowl with the juice of half a lime and a pinch of salt. Stir in two tablespoons of finely diced red onion, a small chopped tomato, a tablespoon of chopped cilantro and a little minced jalapeño if you like extra heat. Taste and adjust the salt and lime.
The cool, creamy avocado balances the spicy, cheesy burger perfectly. If you are short on time, store bought guacamole or sliced avocado with a squeeze of lime works well too.
Grilling Tips for Perfect Burgers
- Clean and oil the grates. This prevents sticking and gives good grill marks.
- Use medium high heat. Too hot and the outside burns before the inside cooks.
- Close the lid. It helps the burgers cook evenly and melts the cheese.
- Toast the buns. A light toast adds crunch and keeps buns from getting soggy.
What to Serve With Turkey Burgers
Serve these burgers with sweet potato fries, a crunchy coleslaw, grilled corn on the cob or a fresh tomato cucumber salad. For a cookout spread, add chips and salsa and a big bowl of fruit. They also pair well with my slow cooker mac and cheese for a comfort food night.
Common Mistakes to Avoid
- Using extra lean turkey. 99 percent lean turkey dries out quickly. Choose 93 percent.
- Making thick, round patties. They cook unevenly. Keep them 3/4 inch thick with a center dimple.
- Undercooking. Turkey burgers must reach 165°F. Always check with a thermometer.
- Flipping too often. Constant flipping breaks the patties and prevents a golden crust.
- Skipping the seasoning. Turkey is mild and needs bold spices, salt and acid to shine.
Build a Burger Bar
For parties and game days, set out a burger bar and let everyone build their own. Offer toasted brioche buns and lettuce wraps, plus bowls of guacamole, pico de gallo, pickled jalapeños, sliced tomatoes, shredded lettuce, red onion and chipotle mayo. Add extra cheddar and pepper jack slices for melting. Keep the cooked patties warm in a low oven, covered loosely with foil, for up to 20 minutes.
Make Ahead, Storage and Freezing
- Make ahead: shape the patties and refrigerate, covered, for up to 24 hours.
- Freeze raw patties: layer with parchment and freeze for up to 3 months. Cook from frozen, adding a few minutes per side.
- Leftovers: store cooked burgers in airtight containers for up to 4 days.
- Reheating: warm in a skillet or the oven until heated through.
Frequently Asked Questions
How do I prevent turkey burgers from falling apart?
Do not overmix, use 93 percent lean turkey and chill the patties for 20 minutes before cooking.
How do I keep turkey burgers juicy?
Mix in cheese, do not press the patties while cooking and pull them at 165°F.
What temperature should turkey burgers be cooked to?
Ground turkey must reach an internal temperature of 165°F.
Can I bake turkey burgers?
Yes. Bake at 400°F on a lined sheet pan for 18 to 20 minutes, flipping halfway.
Can I make them low carb?
Yes. Skip the breadcrumbs and serve in lettuce wraps.
Can I use pickled jalapeños in the mix?
Yes. Chop them finely and pat them dry before adding.
Final Thoughts
Jalapeño cheddar turkey burgers prove that turkey burgers can be bold, juicy and exciting. Melty cheddar, fresh jalapeño and a squeeze of lime turn simple ground turkey into a burger the whole family will ask for again. Fire up the grill or heat a skillet and enjoy a lighter burger night without sacrificing flavor.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 37 g |
| Carbohydrates | 25 g |
| Fat | 19 g |
| Saturated Fat | 7 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 780 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Jalapeño Cheddar Turkey Burgers
Ingredients
Method
- Gently mix the turkey, cheddar, jalapeño, lime, spices, breadcrumbs, salt and pepper.
- Shape into 4 patties about 3/4 inch thick with a dimple in the center. Chill 15 to 20 minutes if soft.
- Cook on an oiled grill or skillet over medium high heat 5 to 6 minutes per side until 165°F.
- Top with extra cheese in the last minute if desired.
- Serve on toasted buns with guacamole, lettuce, tomato and onion.
