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 pepper, finely 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 (32 oz) 93% lean ground turkey*

Optional: 6 slices pepper jack cheese

For serving: hamburger buns, sliced jalapeño, spicy mayo, guacamole, tomato, lettuce, etc.

Instructions

Step 1: In a large bowl, whisk together the egg, shredded pepper jack cheese, chopped onion, minced garlic, cilantro, diced jalapeño, Worcestershire sauce, salt, smoked paprika, cumin, and black pepper until well combined.

Step 2: Add the ground turkey to the bowl and gently mix using your hands, a silicone spatula, or wooden spoon, just until combined.

Step 3: Form the mixture into 6 compact, plump patties, about 1/2 cup (170g/6 ounces) each. Press a slight indentation in the center of each patty to ensure even cooking.

Step 4: Place the patties on a parchment paper–lined baking sheet, baking pan, or plate. Cover tightly and refrigerate for at least 30 minutes and up to 24 hours to help the burgers hold their shape and allow flavors to meld. (You can also freeze patties for up to 3 months; thaw in the refrigerator before cooking.)

Step 5: Preheat your grill to high heat and grease the grates with vegetable oil to prevent sticking.

Step 6: Grill the cold turkey burgers with the lid closed for 5 minutes. Flip them over, then grill for an additional 3 minutes, or until an instant-read thermometer reaches 165°F (74°C) to ensure they’re cooked through.

Step 7: If using cheese slices, place them on the patties during the last 30 seconds of grilling to melt.

Step 8: Serve the burgers on hamburger buns with your favorite toppings such as sliced jalapeños, spicy mayo, guacamole, tomato, and lettuce.

Tips & Variations

For extra moisture, add a tablespoon of mayonnaise or Greek yogurt to the turkey mixture before forming patties.

If you prefer less heat, remove the seeds from the jalapeño before dicing.

Try adding a dash of chipotle powder or cayenne for a smoky spicy twist.

These burgers can also be cooked in a skillet or oven broiled if a grill is not available.

Use turkey breast instead of lean ground turkey for a lighter version, but watch cooking time as it may dry out faster.

FAQs

Can I make these burgers ahead of time?

Yes, you can form the patties and refrigerate them for up to 24 hours before grilling. This helps the flavors meld and keeps the shape intact.

What’s the best way to prevent turkey burgers from drying out?

Cooking the burgers just until they reach an internal temperature of 165°F (74°C) is key. Avoid overcooking, and consider adding moisture with a binding ingredient like mayonnaise or finely grated vegetables.