Southwest Turkey Burgers
Say goodbye to boring, dry turkey burgers because these Southwest Turkey Burgers are tender and juicy, with a little kick from the roasted poblanos and jalapeño! They come together in 30 minutes for the perfect easy and delicious weeknight dinner. Top them with guacamole and chipotle mayo, or load them up with your favorite burger toppings!
Table of Contents
Say Goodbye to Bland, Dry Turkey Burgers!
As much as I love a classic steakhouse burger, I just might prefer these spicy turkey burgers! They’re so full of flavor and stay moist and juicy after cooking! The turkey patties have zero breadcrumbs or egg fillers making them light, fresh, and gluten-free.
The whole recipe comes together in just about 30 minutes with minimal prep. Southwest turkey burgers are the definition of an easy weeknight dinner. Plus, you can grill them inside if you don’t want the added work of preheating an outdoor grill.
If you’re looking for a quick and easy weeknight dinner, these juicy turkey burgers definitely fit the bill! Serve them up alongside these homemade potato wedges or baked sweet potato fries for a full meal everyone will love.
Jenny’s Tips for Making Super Juicy Turkey Burgers
Look for dark meat ground turkey. Dark meat has a little bit of extra fat and keeps the burgers ultra juicy. Often, ground turkey will simply be labelled “ground turkey,” which is confusing! This type of ground turkey is a mix of light and dark meat and works perfectly in turkey burgers. AVOID anything labelled “lean ground turkey” or “ground turkey breast,” as the absence of fat will likely lead to drier and far less juicy burgers.
Don’t overmix the burgers. I always mix the burgers by hand since it lets me incorporate all the ingredients quickly without over-mixing. Over-mixing can lead to tough burger patties.
Freeze the patties briefly. Because we’re not using any egg or breadcrumbs to keep the patties juicy, they’re a little delicate. I like to freeze them briefly just to firm them up a bit before cooking.
Don’t overcook the burgers. Overcooked burgers will definitely make them dry no matter what we add to the burger mix. This is where a thermometer comes in handy! Cook the patties just until 165ºF and no further!
The Main Ingredients (+ Substitutions)
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Ground turkey. I like to use 93/7 ground turkey here for the extra bit of fat, but use whatever you prefer.
- Mayonnaise. A dollop of mayo adds moisture to the meat and keeps it from drying out as it cooks.
- Roasted poblano. I love roasting my own chilies, but you could use canned green chilies as well.
- Spices. Ancho chile powder, cumin, dehydrated onion, and garlic powder add all the Southwest-style flavors.
- Cilantro. I love the freshness that a bit of cilantro adds, but feel free to skip it if you’re not a fan.
- Cotija cheese. Adding cotija cheese to the turkey burgers adds so much flavor!
- Worcestershire. The secret ingredient to all great burgers.
- Chipotle mayo. You can buy store-bought, but chipotle mayo is so easy to quickly mix up (don’t worry, I’ve shared my recipe below!).
- Toppings. You can really go wild here, but I love guacamole, sliced tomato, and thinly sliced red onion.
The 4 Simple Steps to Making Southwest Turkey Burgers
- Roast the poblano pepper. Make sure that you’re roasting your peppers long enough. You’re both cooking them through and adding smoky flavor. They should be blistered or blackened all over before you let them cool.
- Mix and shape the burgers. Always mix the burgers by hand to avoid overworking the meat, and I highly recommend using a burger press mold. Packing the burger mix into a mold allows them to cook evenly and keep their shape.
- Cook the burgers. When it comes to turkey burgers, the most common ways to cook them are on the grill or in a frying pan. Personally, I prefer a cast iron pan or grill pan as I find they do not dry out as easily as they do on a grill. Additionally, cooking the patties in a lightly oiled pan provides added fat, which keeps them moist. Instructions for both cooking methods are provided in the recipe card below!
Jenny’s Tip: Be careful not to overcook the burgers — once the juices are coming out are clear, the burger is cooked. The internal temp you’re looking for is 165ºF.
- Assemble the burgers. This is where you can really go wild with the toppings. In addition to the guacamole, tomato, and red onion, you could also add fresh corn salsa, shredded lettuce, fried onions, or any number of your favorite toppings. Make sure to toast the bun in butter for the best flavor!
Make Ahead Instructions
Southwest turkey burgers work surprisingly well for meal prep! Here are some tips for prepping them ahead:
Fridge
- Patties may be formed up to 24 hours before cooking. Store in a covered container in the fridge.
- After cooking through, store in an airtight container in the fridge for up to 4 days.
- Reheat the turkey burgers by warming incrementally in the microwave until warmed through. Alternately warm them in a skillet with a lid over low heat until warmed through.
Freezer
- To freeze raw patties, arrange on a baking sheet, then freeze for 2-3 hours until frozen through. Transfer to a freezer bag or meal prep container, placing strips of wax paper or parchment paper between the patties
- To cook from frozen: oil the grill well, then cook frozen burgers over medium-high heat for 20-25 minutes, flipping every 5 minutes
If you give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Juicy Burger Recipes to Try
- Juicy Chicken Burgers
- Black Bean Walnut Burgers
- Grilled Cheeseburgers
- Greek-Style Smash Burgers
- Steakhouse-Style Burgers
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Southwest Turkey Burgers Recipe
Ingredients
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 Worcestershire
- 1/2 teaspoon kosher salt
- 4 slices pepper-jack cheese
Chipotle Mayo
- 1/2 cup mayonnaise
- 3 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
Instructions
- Roast the poblano pepper. Start by charring or broiling your poblano pepper until blackened. I use a pair of tongs to rotate it over the flame on my gas burners. Alternately, place it on a baking sheet and broil on high heat, turning the pepper once, until blistered all over. Place the charred pepper in a ziplock bag or a heat safe bowl and cover with plastic wrap. Once the pepper is cool, peel and dice it.
- Mix the burgers. Combine the ground turkey and remaining ingredients together (except for the sliced cheese) in a bowl with salt and pepper. Mix gently by hand until just combined and all the ingredients are evenly mixed.
- Shape the patties. Divide the mixture into 4 and shape into patties with a depression in the middle. Place the shaped burgers on a plate or small baking sheet lined with parchment paper. Transfer the burgers to the freezer for 15-20 minutes, until firmed up.
- Mix the chipotle mayo. Combine all the ingredients in a small bowl and mix well. Season with salt and pepper and transfer to the fridge until ready to use.
- Cook the burgers. Heat a grill pan or cast iron skillet over medium heat. Let the pan preheat for about 5 minutes. Add a bit of neutral oil. Once the oil is hot, cook the burgers for about 5 minutes per side, until browned. Add the pepper-jack cheese after flipping the burgers so that it has time to melt. Use a meat thermometer to ensure the burgers are cooked to 165ºF.
- Assemble the burgers. Toast the buns and spread one side with chipotle mayo and the other side with guacamole. Place the burgers on the bun and top as desired.
How to Cook Burgers on an Outdoor Grill
- Be extra careful when grilling these burgers as they are delicate when raw. Make sure to firm them up a bit in the freezer before grilling.Heat an outdoor grill to 450°F and clean the grill grates of any debris. Grease the grill grates well with oil.Carefully place the turkey burgers on the grill, and cook for 4 minutes per side. Work carefully as the patties are delicate when raw, but firm up when cooked.Check with to ensure burgers have reached an internal temperature of 160°F. Remove from grill and place on a clean plate. Cover with a bowl to rest for 5 minutes. Carry over cooking should help the burgers reach an internal temp of 165°F.
Nutrition
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