Jalapeño Turkey Burgers (Print)
Juicy turkey patties loaded with jalapeños, cheddar and bacon, served on brioche buns with all the gourmet fixings.
# Ingredients:
→ Burger Patty
01 -
454g ground turkey thigh meat (7% fat)
02 -
2 jalapeños, finely chopped
03 -
120g sharp cheddar cheese, grated
04 -
4 slices streaky bacon
05 -
1 teaspoon jalapeño hot sauce (optional)
06 -
½ teaspoon garlic powder
07 -
¾ teaspoon kosher salt
08 -
Freshly ground black pepper, to taste
→ Assembly
09 -
4 brioche burger buns
10 -
4 slices cheddar cheese
11 -
4 tablespoons chipotle mayo
12 -
1 jalapeño, sliced
13 -
1 large avocado, smashed
14 -
1 cup pink pickled onions
# Directions:
01 -
Place bacon in a frying pan over medium heat and cook gently for a few minutes until cooked and slightly golden. Transfer to kitchen paper to absorb excess fat and cool slightly, then chop into small pieces.
02 -
In a large mixing bowl, combine ground turkey, finely chopped jalapeños, shredded cheese, chopped bacon, hot sauce (if using), garlic powder, salt, and black pepper. Mix with hands until just combined - avoid overworking the mixture.
03 -
Divide the mixture into 4 equal portions and shape into patties approximately 1.3cm (½ inch) thick or about 140g (5 ounces) each. Place on a plate or baking sheet and refrigerate for 30-60 minutes to firm up.
04 -
Heat grill or barbecue to medium-high (200-225°C or 400-450°F). If using a griddle pan on stovetop, heat over medium until very hot.
05 -
Cook patties for 5-7 minutes per side until internal temperature reaches 74°C (165°F) and meat is fully cooked with no pink remaining. For the last minute of cooking, place a slice of cheddar on each patty to melt.
06 -
Lightly toast brioche buns. Spread chipotle mayo on buns, then layer with turkey patties topped with melted cheese, sliced jalapeños, smashed avocado, and pickled onions.
# Notes:
01 -
Don't overmix the turkey mixture as it will result in tough burgers
02 -
For homemade chipotle mayo, combine 1 tablespoon chipotle paste with mayonnaise
03 -
For quick pickled onions, dissolve 1 teaspoon each of salt and sugar in ½ cup red wine vinegar and ½ cup water, then add sliced red onions and let pickle for 20-30 minutes