These flavorful Tex Mex turkey burgers feature ground turkey mixed with fresh herbs, spices, and jalapeño for a spicy kick, topped with melted pepper jack cheese and fresh toppings. This recipe draws directly from my instructions, delivering juicy results perfect for summer grilling.
Ingredients
For the Burgers:
- 1 lb of Ground Turkey
- 3 Scallions, chopped
- 2 Cloves of Garlic
- 2 Tbsp of Cilantro
- 1 Jalapeno, seeded and chopped
- 1 tsp of Ground Cumin
- 1 tsp of Chili Powder
- Salt and Pepper, To Taste
- ¼ lb of Pepper Jack Cheese
- 4 Kaiser Rolls
For the Toppings:
- Guacamole
- Pico De Gallo Salsa
- Sour Cream
1. Essential Equipment Guide
2. Timing and Servings
Step 1: Prepare the Flavor Base
Start by gathering the scallions, cilantro, jalapeño, and garlic. Place them into a food processor along with a small drizzle of vegetable oil, about one teaspoon, to help with blending. Pulse the mixture until everything is finely chopped and well combined, creating a vibrant, aromatic paste that infuses the turkey with bold Tex Mex flavors. This step ensures even distribution of the spicy and herby elements throughout the meat.
Scrape the mixture from the food processor into a large bowl. The scent of fresh cilantro and garlic will fill your kitchen, promising a delicious result. Avoid over-processing to keep some texture for better mouthfeel in the final burger. This base is key to elevating the otherwise mild ground turkey.
Step 2: Mix the Burger Patties
Add the 1 lb of ground turkey to the bowl with the flavor paste. Sprinkle in 1 tsp ground cumin, 1 tsp chili powder, and season generously with salt and pepper to taste. Use clean hands to gently mix everything together until just combined, being careful not to overwork the meat, which can make the burgers tough.
Divide the mixture into four equal portions by scoring the bowl’s surface lightly with your finger. The spices will coat the turkey evenly, giving it that signature smoky and spicy profile. Taste a tiny pinch of the mixture if needed to adjust seasoning before forming patties.
Step 3: Shape the Patties
Lightly oil a plate using a brush or cooking spray to prevent sticking. Form each portion into a patty, making them slightly larger than your kaiser rolls since they shrink during cooking. Press a small dent in the center of each patty with your thumb; this prevents puffing and ensures even cooking.
Cover the plate with plastic wrap and refrigerate the patties for 30 minutes to an hour. Chilling firms them up, helping them hold shape on the grill. This resting period also allows flavors to meld deeply into the turkey.
Step 4: Preheat the Grill
While patties chill, preheat your grill pan over medium heat or fire up an outdoor grill to medium. Brush the grates or pan generously with vegetable oil to avoid sticking. Indoor grilling works well in hot weather, as shown in the video.
Test the heat by holding your hand a few inches above; it should feel hot after 5 minutes. This temperature cooks the burgers evenly without drying them out. Prepare toppings like slicing cheese and readying guacamole nearby.
Step 5: Grill the Burgers
Place the patties on the hot grill. Cook for about 4 minutes per side, or until fully cooked through, reaching an internal temperature of 165°F for turkey safety. Flip only once to develop a nice sear.
In the last minute, top each burger with a slice of pepper jack cheese. The cheese melts beautifully over the heat, adding creamy sharpness that complements the spices. Remove from grill and let rest briefly.
Step 6: Toast the Rolls and Assemble
Lightly toast the kaiser rolls on the grill for 1 minute until golden. Spread guacamole on the bottom bun, add the cheesy burger patty, then pico de gallo salsa and a dollop of sour cream. Top with the other bun half.
Slice into the burger to reveal juicy layers. The combination keeps it light yet satisfying, avoiding heavy mayo. Serve immediately for peak flavor.
Tips for Success
- Seed the jalapeño fully if you prefer milder heat, or include seeds for extra spice, adjusting to your tolerance as I suggest.
- Do not skip the center dent in patties; it stops them from becoming meatballs during cooking.
- Oil the plate and grill generously to prevent sticking, using spray if available.
- Mix turkey gently to retain moisture; overmixing leads to dense burgers.
- Chill patties at least 30 minutes for better grill performance and flavor development.
- Use a meat thermometer to ensure 165°F internal temperature for safe, juicy results.
- Toast buns on the grill for added crunch and to absorb burger juices without sogginess.
- Customize toppings freely: Pico de gallo adds crunch, while sour cream cools spice.
- Make ahead by forming patties and refrigerating overnight for even deeper flavors.
- For outdoor grilling, maintain medium heat to mimic the indoor pan results perfectly.
3. Nutritional Information
| Nutrient (per serving) | Amount |
|---|---|
| Calories | ~450 |
| Protein | 35g |
| Fat | 22g |
| Carbohydrates | 35g |
| Fiber | 4g |
| Sodium | 800mg |
4. Pairings
- Mexican rice or grilled corn on the cob for a complete meal.
- Iced tea or margaritas to balance the spice.
- Fresh coleslaw for creamy contrast.
5. Variations
- Swap turkey for ground chicken or beef for different proteins.
- Add black beans to patties for heartier texture.
- Use cheddar instead of pepper jack for milder cheese.
- Bake patties at 400°F for 15-20 minutes if no grill available.
Tex Mex Turkey Burger Recipe
These flavorful Tex Mex turkey burgers feature ground turkey mixed with fresh herbs, spices, and jalapeño for a spicy kick, topped with melted pepper jack cheese and fresh toppings. This recipe draws directly from my instructions, delivering juicy results perfect for summer grilling.
- Total Time: 20 Mins
Ingredients
For the Burgers:
- 1 lb of Ground Turkey
- 3 Scallions, chopped
- 2 Cloves of Garlic
- 2 Tbsp of Cilantro
- 1 Jalapeno, seeded and chopped
- 1 tsp of Ground Cumin
- 1 tsp of Chili Powder
- Salt and Pepper, To Taste
- ¼ lb of Pepper Jack Cheese
- 4 Kaiser Rolls
For the Toppings:
- Guacamole
- Pico De Gallo Salsa
- Sour Cream
Instructions
Start by gathering the scallions, cilantro, jalapeño, and garlic. Place them into a food processor along with a small drizzle of vegetable oil, about one teaspoon, to help with blending. Pulse the mixture until everything is finely chopped and well combined, creating a vibrant, aromatic paste that infuses the turkey with bold Tex Mex flavors. This step ensures even distribution of the spicy and herby elements throughout the meat.
Scrape the mixture from the food processor into a large bowl. The scent of fresh cilantro and garlic will fill your kitchen, promising a delicious result. Avoid over-processing to keep some texture for better mouthfeel in the final burger. This base is key to elevating the otherwise mild ground turkey.
Step 2: Mix the Burger PattiesAdd the 1 lb of ground turkey to the bowl with the flavor paste. Sprinkle in 1 tsp ground cumin, 1 tsp chili powder, and season generously with salt and pepper to taste. Use clean hands to gently mix everything together until just combined, being careful not to overwork the meat, which can make the burgers tough.
Divide the mixture into four equal portions by scoring the bowl’s surface lightly with your finger. The spices will coat the turkey evenly, giving it that signature smoky and spicy profile. Taste a tiny pinch of the mixture if needed to adjust seasoning before forming patties.
Step 3: Shape the PattiesLightly oil a plate using a brush or cooking spray to prevent sticking. Form each portion into a patty, making them slightly larger than your kaiser rolls since they shrink during cooking. Press a small dent in the center of each patty with your thumb; this prevents puffing and ensures even cooking.
Cover the plate with plastic wrap and refrigerate the patties for 30 minutes to an hour. Chilling firms them up, helping them hold shape on the grill. This resting period also allows flavors to meld deeply into the turkey.
Step 4: Preheat the GrillWhile patties chill, preheat your grill pan over medium heat or fire up an outdoor grill to medium. Brush the grates or pan generously with vegetable oil to avoid sticking. Indoor grilling works well in hot weather, as shown in the video.
Test the heat by holding your hand a few inches above; it should feel hot after 5 minutes. This temperature cooks the burgers evenly without drying them out. Prepare toppings like slicing cheese and readying guacamole nearby.
Step 5: Grill the BurgersPlace the patties on the hot grill. Cook for about 4 minutes per side, or until fully cooked through, reaching an internal temperature of 165°F for turkey safety. Flip only once to develop a nice sear.
In the last minute, top each burger with a slice of pepper jack cheese. The cheese melts beautifully over the heat, adding creamy sharpness that complements the spices. Remove from grill and let rest briefly.
Step 6: Toast the Rolls and AssembleLightly toast the kaiser rolls on the grill for 1 minute until golden. Spread guacamole on the bottom bun, add the cheesy burger patty, then pico de gallo salsa and a dollop of sour cream. Top with the other bun half.
Slice into the burger to reveal juicy layers. The combination keeps it light yet satisfying, avoiding heavy mayo. Serve immediately for peak flavor.
- Prep Time: 10 Mins
- Cook Time: 10 Mins
