If you’re craving big flavor, make these jalapeño pepper jack turkey burgers. These medium-spicy burgers are bursting with flavor from cumin, smoked paprika, jalapeño pepper, garlic, cilantro, and pepper jack cheese and taste phenomenal hot off the grill or stove. Turkey burgers often dry out, but these remain extra juicy and moist!
I originally published this recipe in 2019, and I’ve since updated it with new photos and extra success tips for consistently excellent results.
Fire up the grill because you’re going to love these.
If you’ve ever had a dry, bland turkey burger, this recipe is here to change your mind. These jalapeño pepper jack turkey burgers are anything but boring—think juicy, flavorful patties loaded with fresh jalapeño, melty cheese, and just the right balance of spice!
They’re perfect for summer grilling, easy weeknight dinners, or anytime you’re craving a lighter alternative to classic beef burgers… without sacrificing flavor.
Why You’ll Love These Turkey Burgers
- Incredibly juicy: No dry turkey here—these stay tender and moist
- Bold flavor: Fresh jalapeño + pepper jack cheese = just the right kick
- Quick & easy: Minimal prep and fast cooking time
- Versatile: Cook them on the grill, stovetop, or even in the oven
- Make-ahead friendly: Make the patties in advance and refrigerate until you’re ready to cook them. They also freeze well!
One reader, L, commented: “So flavourful! Burgers that aren’t made with beef are usually really boring (at least when I make them) but definitely not these! ★★★★★“
Another reader, Erika, commented: “Favorite turkey burger recipe. Tried several other recipes from other sites. All bland and dry. Almost gave up on turkey burgers. Then I saw this in your site and knew I had to try. Absolutely fantastic. Moist and perfect flavor. Household of selective eaters gave this recipes a 5 out of 5. No leftovers. ★★★★★“
Another reader, Lori, commented: “I have a number of burger recipes that I frequently rotate through for dinners, and these are now on the top on my list. They are extremely flavorful and moist! ★★★★★“
Key Ingredients You Need & Why
Ground turkey needs a little extra help in the flavor department, so every ingredient here serves a purpose. After playing around with different spices, binders, and herbs, I found the following list to be the real deal. Each ingredient adds a little something special and I encourage you to try the recipe as written. (However, feel free to substitute your preferred flavors!)
- Ground Turkey: Use 93% lean for the best balance of flavor and moisture.
- Egg: 1 egg binds the ingredients together.
- Pepper Jack Cheese: Melty, creamy, and slightly spicy.
- Onion & Garlic: Essential flavor base.
- Cilantro: Fresh cilantro adds flavor and pairs very well with the jalapeño. I didn’t think I’d love the cilantro IN the burger, but I was wrong. It’s fantastic.
- Jalapeño Pepper: Adds a delicious kick! Remove the seeds and membranes for a milder flavor. More on this below.
- Worcestershire: Flavor and moisture.
- Seasonings: Salt & pepper are essential for flavor, and I also include smoked paprika & cumin. Smoked paprika’s sweet, and smoky flavor enriches the burger’s flavor and cumin’s warm earthy taste is definitely a welcome addition.
Are Jalapeño Turkey Burgers Spicy?
The exact recipe below yields medium-spicy turkey burgers. I don’t like super spicy foods, but love these. Same goes for these bacon-wrapped cheesy stuffed jalapeños.
Jalapeños can vary in spice level, but typically provide a medium heat… think more zing than burn. Enough to wake up your taste buds without overpowering everything else!
The spice level is really up to you: Remove the seeds and membranes and you’ll keep the flavor while dialing back the heat; leave them in and the spiciness is more pronounced.
If you don’t like spicy or are sensitive to spice, you can leave out the jalapeño pepper (or substitute bell pepper instead) and swap cheddar cheese for the pepper jack.
Shape & Chill the Jalapeño Turkey Burgers
Mix everything except the ground turkey together first. Then add the turkey and mix until just combined. Your hands work best here, but a spoon or spatula works too.
Then you’ll shape the mixture into 6 compact patties, about a heaping 1/2 cup each (roughly 6 ounces/170g).
Press a slight indentation into the center of each so they cook evenly.
Place the patties on a lined plate or baking sheet and refrigerate for at least 30 minutes, or up to 6 hours. Chilling is key because cold patties hold their shape better and give the flavors time to mingle.
For cooking, I especially love grilling these turkey burgers because the grill adds smoky flavor and helps lock in moisture, but they cook nicely on the stove, too.
Grilled:
Cooked on stove:
When are the burgers done cooking? The turkey burgers are done when the internal temperature reaches 165°F (74°C), measured with an instant-read thermometer. Don’t overcook them, or they’ll taste dry. Add a slice of pepper jack cheese on top as the burgers finish up, so it gets a head start on melting.
Favorite Toppings for Spicy Turkey Burgers
These burgers are flavorful on their own, but we have fun with different toppings. Here are some team favorites!
- Guacamole or sliced avocado
- Crisp lettuce, tomato, and red onion
- Chipotle mayo or spicy aioli
Enjoy your turkey burger on a toasted bun, a soft pretzel roll, or plain. It also tastes great on a salad or chopped up in a wrap!
As for side dishes, I especially love them with a side of baked sweet potato fries.
Success Tips for the Best Turkey Burgers
- Don’t overmix: This keeps the burgers tender, not tough
- Use slightly wet (or oiled) hands when shaping patties to prevent sticking
- Avoid pressing down while cooking because this squeezes out juices
- Chill patties for at least 30 minutes before cooking
If you take away anything from the text above, let it be this: these jalapeño pepper jack turkey burgers are the complete opposite of bland turkey burgers. They’re juicy, satisfying, packed with flavor, and surprisingly easy to make!
Yes. Remove the jalapeño seeds and ribs, decrease the amount of jalapeño pepper you use, or substitute sweet or bell pepper instead.
Yes, ground chicken works just as well.
That’s ok, swap with cheddar or Monterey Jack.
Yes. Bake at 375°F (190°C) for about 20–25 minutes, or until the internal temperature reaches 165°F (74°C), measured with an instant-read thermometer.
More Cookout Favorites
For inspiration on what to serve after the burgers, head over to our list of 25+ desserts for a BBQ cookout, including this no-bake s’mores icebox cake.
PrintDescription
These juicy jalapeño pepper jack turkey burgers are loaded with bold flavor from smoked paprika, cumin, garlic, cilantro, jalapeño, and melty pepper jack cheese. Chilling the patties before cooking helps them stay extra plump, flavorful, and moist on the grill or stovetop.
- Whisk all of the first 11 ingredients together in a large bowl. Add the ground turkey and use your hands, a silicone spatula, or wooden spoon to gently mix until combined. Form into 6 plump, compact patties, about 1/2 cup (170g/6 ounces) each. Press a slight indentation into the center of each patty to help them cook evenly.
- Place the patties onto a parchment paper lined baking sheet, baking pan, or plate. Cover tightly, then refrigerate for at least 30 minutes and up to 24 hours. Chilling helps the patties hold their shape and gives the flavors time to meld. (You can also freeze the patties for up to 3 months. Thaw in the refrigerator.)
- Grease the grill grates well with vegetable oil. Preheat grill to high. Place the cold turkey burgers on the hot grill. Grill for 5 minutes with the lid closed. Flip and grill for 3 more minutes, or until an instant-read thermometer registers 165°F (74°C). Overcooking the turkey burgers will quickly dry them out, so keep a close eye on them. If adding cheese, place on the burger for the last 30 seconds.
- Serve on hamburger buns with desired toppings.
- Store leftover turkey burgers in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: You can shape the patties up to 24 hours in advance; see step 2. Uncooked patties freeze well for up to 3 months. Thaw overnight in the refrigerator before cooking. You can also freeze cooked turkey burgers for up to 3 months. Cool completely, then wrap individually and store in a freezer-friendly container. Thaw in the refrigerator or microwave to warm through before serving.
- Special Tools (affiliate links): Glass Mixing Bowl | Silicone Spatula or Wooden Spoon | Baking Sheet or Plate | Parchment Paper | Instant Read Thermometer
- Ground Turkey: The leaner the ground turkey, the higher the chance the burger has to dry out. I recommend around 93% lean.
- Stovetop Instructions: Heat 1 Tablespoon oil in a skillet over medium-high heat. Place the cold turkey burgers in the hot skillet and cook for 5 minutes with a lid on top. Flip and cook for 4–5 more minutes, or until an instant-read thermometer registers 165°F (74°C). If desired, top with cheese during the last 30 seconds of cooking. If skillet isn’t large enough for all of the burgers, cook in batches.
- Oven Instructions: Bake at 375°F (190°C) for about 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
