Jalapeño Pepper Jack Turkey Burger
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 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.
Whisk all of the first 11 ingredients together in a large bowl. Add the ground turkey and use your hands, a silicone spatula, or wooden spoon to gently mix until combined. Form into 6 plump, compact patties, about 1/2 cup (170g/6 ounces) each. Press a slight indentation into the center of each patty to help them cook evenly.
Place the patties onto a parchment paper–lined baking sheet, baking pan, or plate. Cover tightly, then refrigerate for at least 30 minutes and up to 24 hours. Chilling helps the patties hold their shape and gives the flavors time to meld. (You can also freeze the patties for up to 3 months. Thaw in the refrigerator before cooking.)
Grease the grill grates well with vegetable oil. Preheat grill to high. Place the cold turkey burgers on the hot grill. Grill for 5 minutes with the lid closed. Flip and grill for 3 more minutes, or until an instant-read thermometer registers 165°F (74°C). Overcooking the turkey burgers will quickly dry them out, so keep a close eye on them. If adding cheese, place on the burger for the last 30 seconds.
Serve on hamburger buns with desired toppings.
Store leftover turkey burgers in the refrigerator for up to 5 days.
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