Turkey burgers have a reputation for being dry, but the secret to moisture lies in the chiles. These patties are loaded with fire-roasted green chiles and pepper jack cheese for a smoky, tender bite every time.
Grill or Pan
25 Minutes
Lean & Flavorful
The Patty Mix
- 1 lb Ground Turkey (93% lean)
- 4 oz Diced Green Chiles (canned)
- 1/4 cup Pepper Jack Cheese (shredded)
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/2 tsp Onion Powder
- Salt & Black Pepper to taste
Preparation & Grilling
- Drain the Chiles: Very important! Drain your canned chiles well. If you add too much liquid, the burgers will fall apart on the grill.
- Gentle Mixing: In a bowl, combine the turkey, chiles, cheese, and spices. Mix with your hands just until combined. Do not overwork the meat, or it will become tough.
- Shape the Patties: Form into 4 equal patties. Press a small thumbprint into the center of each—this prevents them from “puffing up” into balls while cooking.
- Heat & Sear: Preheat your grill or skillet to medium-high heat. Lightly oil the surface.
- Cook: Grill for 5-6 minutes per side. Since it’s turkey, ensure the internal temperature reaches **165°F**.
- The Toppings: Serve on toasted brioche buns with extra green chiles, sliced avocado, and a swipe of chipotle mayo.
Grill Master Tip: If the mixture feels too wet to handle, add 1-2 tablespoons of plain breadcrumbs. It helps bind the moisture without drying out the meat!
