Grilled Jalapeño Pepper Jack Turkey Burger Recipe

Grilled Jalapeno Pepper Jack Turkey BurgerTrue story. . .

I’d told my parents we’d be there for my Dad’s birthday dinner at 5:30 PM, with dinner in tow.

At 5:05 PM, I heard noises in the kitchen.  I walked in to find my (usually perfect, and always adorable) dog licking up the last bite of the dinner I’d just finished cooking.  The LAST bite!

After calling my parents to say we’d be late because Maple ate our dinner, I got the kids in the car to hurry to the store to buy more ingredients.  Then I whipped these burgers up for a second time inside of an hour.   Only this time I decided to add the cheese and garlic, and they went from good to amazing!  (Sorry Maple, yours were just good.)

My Dad’s dinner was spicy, smoky and packed with love — and he’s still joking about Maple’s behavior, and making fun of me for insisting that she’d later apologized.  (Which is completely true, by the way!)

Grilled Jalapeño Pepper Jack Turkey Burger Recipe
Prep time
Cook time
Total time
Serves: Makes 4 burgers
  • Olive oil or grape seed oil for the pan and grilling
  • 1 cup finely chopped red onion
  • ¼ to ½ cup finely chopped jalapeño peppers, seeds removed (see notes)
  • 2 teaspoons minced garlic
  • 1-pound ground turkey
  • 1 cup grated Pepper Jack cheese
  • 1 teaspoon sea salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground cumin
  • A few turns of freshly ground black pepper
  1. Coat the bottom of a medium-large sauté pan with the oil and place it over medium heat.
  2. Add the onion, jalapeños, and garlic and sauté until the onions are soft, about 5 minutes. Set aside to cool to room temperature.
  3. Once the onion mixture has cooled, in a large mixing bowl, combine it with the turkey, cheese, salt, sugar, cumin and pepper. Use you hands to blend all of the ingredients together so they are evenly distributed.
  4. Preheat the BBQ or a stove-top grill, shape the turkey mixture into 4 evenly sized burgers, and drizzle them with oil.
  5. When the grill is very hot, put on your burgers.  You should hear a sizzling sound — if you don’t -- wait!  You won’t get a nice caramelization and “crust” on the burger if it’s not hot enough. Grill until the bottoms are nicely marked, about 3 minutes, then flip them over and reduce the heat to medium-low.  Continue grilling just until the turkey is cooked through, about another 5 minutes.
  6. Place the cooked burgers on a plate and cover with foil.
Always taste jalapeños (or any chile peppers) before you use them. Depending on how much heat you want, you can use more or less of the suggested amount.
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    • valentina says

      Hi Piper. Yes! I was thinking of ground beef as I wrote that bottom bit. Thank you for pointing that out — I’ve already edited the recipe instructions. Hope you try them. 🙂

  1. says

    Your dog has good taste! But the redux sounds wonderful. Burgers are on our menu today and, although beef, I am going to incorporate your ideas! Hope you are having a good Mamorial Day!

  2. Jennifer says

    These burgers were amazing! We did them on the grill and topped them with pico de gallo and guacamole. Will definitely be making these again soon!

    • valentina says

      Hi Antoinette, I haven’t tested the recipe baking them, so I’m not exactly sure of the cooking time/oven temp, but I’m sure it would work. I’d suggest preheating the oven to 375 degrees F, and placing the burgers on a parchment-lined baking sheet. Bake in the preheated oven until they’re cooked all the way through, I would guess about 25 minutes. Enjoy & Happy Holidays!

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