These turkey burgers are a great change of pace from beef. Moist, juicy and light, with the spice of jalapeños and melted cheddar cheese on the inside makes this one a hit. Trying new ways of enjoying the same burger can be tough, but with spices and some creativity the turkey meat is easily adaptable to really pick up different flavors. Pairing it with toasted sourdough bread instead of the usual bun and adding fresh shredded sharp cheddar cheese to the meat mixture prior to cooking makes every bite perfect. The Summer Pepper Salad of peppers and cucumbers topped it off and was so easy and quick to make.
We wanted a smoke flavor with the burgers, so in this case we added Black Oak wood chips. Follow your grills instructions for doing this.
- 1 lb ground turkey
- 1/2 cup chopped jalapeños
- 1 cup shredded sharp cheddar cheese
- 1 egg
- 3/4 cup Panko bread crumbs
- kosher salt and freshly cracked black pepper
- sour dough bread
- Dijon mustard
- Preheat the grill to 350°and get the chips smoking.
- In a large mixing bowl, combine the turkey, jalapeños, cheese, egg, Panko crumbs and a pinch of salt and a few grinds from your pepper mill. Using your hands, mix everything together until they are well combined. If a little dry add a little water until the right consistency or if too wet, add more Panko accordingly.
- Form the mix into 4 equal size patties to fit the size of your bread.
- Cook the burgers for 4 to 5 minutes on each side.