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Southwestern Turkey Burgers

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    To prevent burgers from sticking to the grill, wait until they form a crust before moving them.
    Everyday Food, July/August 2006
    • Prep Time 15 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    Ingredients

    • 1 1/2 pounds ground dark meat turkey (93% lean)
    • 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
    • 2 ounces grated Monterey Jack cheese (about 1/2 cup)
    • 1/4 cup plain dried breadcrumbs
    • 2 tablespoons mayonnaise
    • Coarse salt and ground pepper
    • Vegetable oil, for grates
    • 4 hamburger buns, split horizontally
    • Desired toppings

    Directions

    1. Heat grill to medium-high. In a medium bowl, place turkey, jalapeno, cheese, breadcrumbs, mayonnaise, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
    2. Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. Press thumb in the center of each patty to make an indentation approximately 1/2-inch deep (this helps keep burgers flat during grilling).
    3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. Serve on buns (toasted on grill, if you like), with desired toppings.

    Recipe Reviews

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    • mwoloszyn
      7 Oct, 2011

      Wow - best turkey burger I've had! It stayed so moist and it had great flavor. We toasted the buns on the top rack of the grill and our toppings were a little salsa, avocado slices, and onion. They were wonderful - highly recommended!

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    • CathyM2011
      7 Sep, 2011

      Oh my goodness, these burgers are soooo good!! I just made these tonight for supper and they were a HUGE hit with my family! I made them just like Martha said and they came out delicious!! Will definitely be making these again!! Thank you Martha for such a wonderful recipe!!

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    • PeakToCreek
      8 Jun, 2010

      Good technique tips! Will try making a divot the next time I do burgers on the Q. I have also be wondering for a long time how you can oil a hot grill... Seems quite silly that I never thought of it

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