Jalapeño Turkey Burgers, Two Ways

Turkey burgers are practically a staple in our household. We’ve always got a couple in the freezer. They’re a lower-fat protein option and super delicious, and just like beef burgers, you can dress them up in a hundred different ways! For this week’s New 52 recipe, I share John’s basic turkey burger recipe. This time, we kicked up the spice by adding jalapeños and served our turkey burgers two (incredible) ways!


I get the 85/15 fat percentage ground turkey; you need a little fat so the burgers aren’t too dry. John’s in charge of making the burgers. He starts with garlic salt and fresh cracked pepper. He sprinkles in some of our Oomph seasoning, which is basically a combo of cumin, paprika, and chili powder. He adds some crushed red pepper (but just a little bit this time, since we’d be adding jalapeno!).

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Next comes a generous pour of seasoned Italian breadcrumbs and two eggs. I scooped in a whole chopped jalapeno and John got right into the bowl with his hands to mix it. The burger meat should be sticky, but not soupy- add more breadcrumbs if necessary. John made the burgers just about the same size as the buns with a dent in the center. The dent helps the burger stay flat and burger-shaped on the grill, instead of puffing up into an oval shape. He made four burgers and wrapped two of them in wax paper to store in the freezer for another day.

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John oiled the grill and got the burgers on. He gave them at least 6 minutes per side before adding the cheese. While he manned the grill, I worked on the extras. One version of our turkey burgers would be topped with Jarlsberg cheese, charred pineapple, and sprouts. The other one would be topped with sharp cheddar cheese and a fried egg. YUM. He waited to start frying the egg until the cheese was on the burgers, and placed a pot lid over the burgers to help melt the cheese.

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We used brioche buns for our burgers, lightly charred on the grill. Look at these beauties! We went 50/50 on the burgers, half on each of our plates so we could try each one. I love when the egg drips down the side- you know it’s going to be good.

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Because of the two eggs, the burgers were super moist with a fabulous crunchy char on the outside. The jalapeno adds the perfect amount of heat and pairs well with the toppings. We alternated bites between the burgers, trying to determine our favorite version.

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The verdict? John liked the fried egg version best, while I enjoyed the one with the charred pineapple a bit more (I like the sweet-spicy combo). The truth is that they were BOTH delicious- and will both make a repeat appearance in our kitchen, thanks to the two burgers stored in the freezer for later this season.

Or, you know, tomorrow…


Jalapeño Turkey Burgers

For four burgers, you’ll need:

  • 16-20 ounces 85/15 fat content ground turkey
  • 1 teaspoon garlic salt
  • 1 teaspoon ground pepper
  • 1 teaspoon mixed Mexican spices (cumin, paprika, chili powder)
  • ¼ teaspoon crushed red pepper
  • 1/3 cup seasoned Italian breadcrumbs
  • 2 eggs
  • 1 large jalapeño, chopped
  • Buns

Suggested toppings:

  • Jarlsberg (or Swiss) cheese
  • Charred pineapple
  • Sprouts


  • Sharp cheddar cheese
  • A fried egg (soft yolk)

In a large bowl, add the turkey, garlic salt, pepper, spices, breadcrumbs, eggs, and jalapeño. Using your hands, mix the ingredients until combined. Form four burger patties about the size of the buns, pressing a little dent into the center to prevent puffing on the grill. Oil a hot grill and grill the burgers at least 6 minutes per side or until done. Add the cheese and place a pot lid over the burgers to help the cheese melt. Serve the burgers on charred buns with your preferred toppings. I suggest doing one of each and sharing. Fight over which is better while gleefully devouring both. Yum!

(Uncooked burger patties can be wrapped in wax paper then stored in baggies in the freezer for another night. Brilliant.)

Hungry for more? Check out the collection of recipes on the FOOD BLISS page

See my New 52 recipes here

One year ago: Paella with Noodles.


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