Why You’ll Love Easy Southwest Turkey Burgers Recipe

I like this recipe because it keeps turkey burgers tender and juicy while packing in tons of southwest flavor. I enjoy the gentle heat from the peppers, the creaminess from the toppings, and how well these burgers hold together on the grill or skillet. It’s one of my favorite ways to make turkey anything but boring.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Turkey Burgers
1 lb ground turkey (93/7)
1 tablespoon mayonnaise
1 large poblano pepper, or 1/2 cup minced roasted peppers
1/2 jalapeño, minced
1/4 cup minced cilantro
3 tablespoons crumbled cotija cheese
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 teaspoons dehydrated onion
1/2 teaspoon garlic powder
1 teaspoon soy sauce
1/2 teaspoon kosher salt
4 slices pepper-jack cheese

Chipotle Mayo
1/2 cup mayonnaise
2 tablespoons minced canned chipotle chile
1 garlic clove, grated
1 tablespoon lime juice
1 teaspoon honey

Remaining Ingredients
4 burger buns
3/4 cup guacamole
1 ripe tomato, sliced
1/4 red onion, thinly sliced

Directions

I begin by roasting the poblano pepper. I char it over an open flame or under the broiler, turning until blistered all over. I place it in a covered bowl or bag to steam, then peel off the skin, remove the seeds, and dice it once cooled.

In a large bowl, I gently mix together the ground turkey, mayonnaise, roasted poblano, jalapeño, cilantro, cotija cheese, ancho chile powder, cumin, dehydrated onion, garlic powder, soy sauce, and salt until just combined.

I divide the mixture into four portions and shape them into patties, pressing a small indentation into the center of each. I place them on a lined tray and refrigerate or freeze briefly for 15 to 20 minutes to help them firm up.

While the patties chill, I mix all the chipotle mayo ingredients in a small bowl and refrigerate until ready to use.

To cook the burgers, I heat a grill pan or cast iron skillet over medium heat and lightly oil it. I cook the patties for about 5 minutes per side until browned and cooked through. After flipping, I add a slice of pepper-jack cheese to each burger and let it melt. I make sure the internal temperature reaches 165°F.

I toast the buns, spread chipotle mayo on one side and guacamole on the other, then assemble the burgers with tomato and red onion.

Servings and Timing

I make this recipe to yield 4 burgers. The prep time takes about 15 minutes, the cook time is around 15 minutes, and the total time comes to roughly 30 minutes.

Variations

I sometimes swap pepper-jack for cheddar when I want less heat. When I want extra smokiness, I add a pinch of smoked paprika to the burger mix. I also enjoy serving these burgers lettuce-wrapped for a lighter option.

Storage/Reheating

I store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet or microwave until heated through, then assemble fresh.

FAQs

How do I keep turkey burgers from drying out?

I use mayonnaise and avoid overmixing to keep them moist.

Can I make the patties ahead of time?

I often shape them a day ahead and keep them covered in the fridge.

Are these burgers spicy?

I find them mildly spicy, but I adjust the jalapeño or chipotle to taste.

Can I grill these outdoors?

I grill them often, just making sure the grates are well oiled.

What if I don’t have poblano peppers?

I use roasted bell peppers or canned roasted peppers instead.

Can I freeze the patties?

I freeze uncooked patties between parchment layers for up to 2 months.

What buns work best?

I like brioche or potato buns for softness.

Can I skip the cheese?

I skip it sometimes and add extra guacamole instead.

What sides go well with these burgers?

I like serving them with sweet potato fries or a simple salad.

How do I know they’re done?

I always check that they reach 165°F internally.

Conclusion

I love these easy southwest turkey burgers because they’re juicy, flavorful, and anything but ordinary. With roasted peppers, bold spices, and creamy toppings, they’re a recipe I turn to whenever I want a satisfying burger with a southwest twist.