Spicy Seasoned Turkey Burgers
Seasoned turkey burger patties are loaded with creamy pepper jack cheese for the best turkey burger recipe. These spicy burgers are easy to freeze so make a double batch for a quick weeknight dinner.
Servings: 4
Calories: 343kcal
Ingredients
Turkey Burgers
- 1 pound ground turkey see notes
- 6 ounces pepperjack cheese shredded
- ¼ cup red onion minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ¾ teaspoon kosher salt
- Neutral oil for cooking
For Serving
- Burger buns or lettuce wraps
- Lettuce
- Tomatoes Sliced
- Pickled Red Onions
Jalapeno Mayo
- 3 egg yolks
- 1 jalapeno
- 2 cloves garlic
- 1 ⅓ cup olive oil or use avocado oil
- ½ teaspoon salt
- 1 ½ Tablespoons lime juice
Instructions
Turkey Burgers
- Mix ground turkey, cheese, onion, and seasonings in a large bowl. Use hands to combine gently—don't mix too much. Form mixture into 4 equal burger patties, about ½ inch thick.
- Chill the patties in the refrigerator for at least 30 minutes to help them hold their shape while cooking.
- Heat 2 tablespoons of oil in a skillet, or preheat your grill to medium heat and lightly oil the grates. Cook the burgers for 5–6 minutes per side, until they reach an internal temperature of 165°F and are golden brown on the outside.
- Assemble the burgers with spicy mayo on both sides of the bun, then top with pickled onions, lettuce, and tomatoes.
Jalapeno Mayo
- Destem and roughly chop the jalapeño (remove the seeds and ribs for less heat). Add the jalapeño, garlic, and egg yolks to a blender and blend until finely chopped.
- Slowly stream in the oil until thick and creamy. Whisk in salt and lime juice. Taste and adjust the seasoning, then chill for 30 minutes before serving.
Notes
- Make the burgers ½ inch wider than your bun, they will shrink during cooking.
Storing Leftovers
- Store the leftover mayo in an airtight container in the refrigerator for up to 1 week.
- Freeze uncooked patties for up to 3 months. Place them on a baking sheet then freeze to keep them firm and in shape. Then, once frozen, you can transfer to a freezer bag.
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