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Jalapeno Pepper Jack Turkey Burger with red onion and tomato on parchment paper with one jalapeno sliced in half.

Grilled Jalapeño Pepper Jack Turkey Burger Recipe

Just imagine that rich and creamy, slightly spicy cheese added to the heat of the peppers -- all in a delicious burger!

Course Main Course
Cuisine American
Keyword summer grilling, good for summer bbq
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4
Calories 368 kcal
Author Valentina K. Wein


  • olive oil for the pan and grilling
  • 1 cup red onion, finely chopped
  • ¼ to ½ cup jalapeño peppers, seeds removed, finely chopped (see notes)
  • 2 teaspoons garlic, minced
  • 1 pound ground turkey
  • 1 cup Pepper Jack cheese, grated
  • 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 your 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.

Recipe Notes

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. They always vary -- from day to day, and pepper to pepper.