Let’s be real—most turkey burgers taste like regret. Dry, bland, and somehow both over- and under-seasoned. But these Jalapeño Cheddar Turkey Burgers?

They’re the exception. Imagine juicy, flavorful turkey packed with spicy jalapeños and melty cheddar, all hugged by a toasted bun. No sad, hockey-puck texture here.

Just pure, unapologetic deliciousness. Want to know the best part? They’re stupidly easy to make.

So, why settle for mediocrity when greatness is 20 minutes away?

What Makes This Recipe So Good

First, turkey gets a bad rap for being dry, but not this time. The secret? Grated cheddar and diced jalapeños keep the meat moist while adding a kick. Second, we skip the filler—no breadcrumbs here, just pure flavor.

Finally, the optional (but highly recommended) garlic aioli takes these burgers from “good” to “why haven’t I made these before?”

Jalapeño Cheddar Turkey Burgers: The Upgrade Your Boring Dinner Deserves

Recipe by Wendy CarterCourse: Dinner, High-Protein

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

1 lb ground turkey (93% lean for best results)
1/2 cup shredded cheddar cheese
1 jalapeño, finely diced (seeds removed for less heat)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil (for cooking)
4 burger buns (toasted, because you’re not a monster)
Optional: Garlic aioli, lettuce, tomato, avocado

Step-by-Step Instructions

Mix the goods: Combine turkey, cheddar, jalapeño, garlic powder, onion powder, salt, and pepper in a bowl without overmixing.
Form the patties: Divide into 4 portions, shaping into 1/2-inch-thick patties with a slight center indentation.
Cook ’em: Heat olive oil in a skillet over medium-high and cook patties 4–5 minutes per side, until internal temp reaches 165ºF.
Toast the buns: Toast for 30 seconds in the same skillet.
Assemble and dominate: Spread aioli on buns, add patties, and pile on toppings.

Storage Instructions

Cooked burgers last 3–4 days in the fridge or 2 months in the freezer. Store patties separately from buns to avoid sogginess.

Reheat in a skillet or microwave (but let’s be honest, skillet is better).

Why You Should Make These Burgers

They’re high-protein, low-carb (if you skip the bun), and packed with flavor. Plus, they’re way healthier than beef burgers without sacrificing taste. And did we mention they’re kid-friendly (just go easy on the jalapeños)?

Nutrition Facts (per patty, no bun)

Calories: 220
Protein: 24g
Fat: 12g
Carbs: 2g
Fiber: 0.5g

Common Mistakes to Avoid

Overmixing the meat. It makes the burgers tough.
Handle like you’re texting an ex—minimally.
Pressing the patties. Stop smashing them in the pan. You’re squeezing out the juice, not making a panini.
Skipping the cheese. The cheddar keeps them moist. Don’t argue with science.

Alternatives

Spice level: Swap jalapeños for bell peppers if you’re heat-averse.
Cheese: Pepper jack for extra kick, or mozzarella for a milder vibe.
Meat: Ground chicken works too, but turkey’s the MVP here.

FAQs

Can I make these ahead of time?

Yes!

Form the patties and refrigerate for up to 24 hours before cooking. FYI, they cook faster if they’re not ice-cold.

Can I grill these instead?

Absolutely. Just oil the grates well—turkey sticks like a bad relationship.

Why no breadcrumbs?

They’re unnecessary.

The cheese binds everything, and breadcrumbs just dry it out. IMO, less filler = more flavor.

How do I know they’re done?

Use a meat thermometer. 165°F or bust. No one wants food poisoning.

Final Thoughts

These Jalapeño Cheddar Turkey Burgers are the answer to your “I want something tasty but not terrible for me” prayers.

They’re fast, flavorful, and foolproof. So next time you’re staring into the fridge, wondering what to make, skip the sad leftovers and whip these up instead.

Your taste buds will thank you.

Easy Jalapeño Cheddar Turkey Burgers for Grill Night

What Makes This Recipe So Good