Jalapeño Turkey Burgers
Posted by Donna-Marie Pye on
Favourite recipe alert! These jalapeño cheddar turkey burgers are at the top, top, top of meals I could eat for the rest of forever. The flavour is incredible. They are fast and easy to make and they are the perfect pack-and-go food to take to a cottage, trailer or camping. No need for all the bottles of condiments since they come with their own make-ahead topping.
- 1½ lbs ground turkey (or 1 lb ground turkey and ½ lb ground pork)
- 1 onion, chopped
- 2 small jalapeño peppers, finely chopped (or 1 large)
- 1 clove garlic, minced
- 1 egg, lightly beaten
- ½ cup breadcrumbs
- ½ cup mayonnaise
- 1 cup grated cheddar
- 2 green onions, minced
- 1 small jalapeño pepper, minced, optional
- 6 hamburger buns
- Additional Garnishes (optional): sliced avocado, sliced tomatoes, chopped lettuce, microgreens
- In a bowl, combine turkey (and pork if using), onion, minced jalapeno, garlic, egg and breadcrumbs. Gently mix by hand to combine, then form into 6 patties. Press a thumb print onto the top of burger patty.
- Topping: In a bowl, combine mayonnaise, grated cheddar, green onions and jalapeno pepper; stir to combine. Transfer into a storage container and refrigerate until ready to transport.
- To Grill: Preheat barbecue or grill to medium-high. Place burgers on preheated grill for 5 to 7 minutes on each side until browned and internal temperature registers 165°F when taken with a meat thermometer.
- Place topping on burgers and let stand 1 – 2 minutes in order for cheese to melt slightly.
- To serve, place burger on hamburger bun. Top with any additional toppings as desired.
Makes 6 servings
To Make Ahead:
- Place patties on a baking sheet lined with plastic wrap or parchment paper. Cut parchment paper into squares slightly larger than your burger (4 inches by 5 inches should do the trick for most). The number of squares you'll need, of course, depends on how many patties you make, so allot need one less square than the number of patties patties (for example, if you're grilling 6 patties, then cut 5 parchment paper squares).
- Spread a large sheet of heavy-duty aluminum foil on a work surface.Place a patty in the middle of the foil. Top with a parchment paper square. Place another patty on top of the parchment paper. Repeat until you have a short stack of four patties. Fold the foil up and around to enclose patty stack.
- Store patty packs in fridge until ready to leave. Place stacks in a cooler with topping mixture with reusable ice packs (regular ice isn't recommended, as it could melt all over the meat).
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