Jalapeño Popper Turkey Burgers (Print version)
Juicy turkey burgers stuffed with cream cheese, cheddar, bacon, and jalapeños for a bold, creamy dinner.
# Ingredients:
For the filling
01 -
3 oz (85 g) cream cheese, softened
02 -
1/2 cup (55 g) shredded sharp cheddar cheese
03 -
4 slices cooked bacon, finely chopped
04 -
1 fresh jalapeño, seeded and finely diced
For the turkey patties
05 -
1 1/4 lb (565 g) 93% lean ground turkey
06 -
1 large egg
07 -
1/3 cup (25 g) panko breadcrumbs
08 -
1/4 cup (35 g) finely minced yellow onion
09 -
1 fresh jalapeño, seeded and finely diced
10 -
1 teaspoon Worcestershire sauce
11 -
1 teaspoon garlic powder
12 -
3/4 teaspoon kosher salt
13 -
1/2 teaspoon black pepper
14 -
1 tablespoon olive oil, for the skillet or grill grates
For serving
15 -
4 toasted burger buns
16 -
Lettuce leaves, tomato slices, avocado, or ranch dressing, optional
# Instructions:
01 -
Stir the cream cheese, cheddar, bacon, and 1 diced jalapeño in a small bowl until evenly mixed. Refrigerate while you season the turkey.
02 -
In a large bowl, combine the ground turkey, egg, panko, onion, remaining jalapeño, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently just until combined.
03 -
Divide the turkey mixture into 8 equal portions. Flatten each portion into a thin round about 4 inches wide.
04 -
Spoon the cream cheese filling onto 4 patties, leaving a clean border. Top with the remaining patties and pinch the edges closed, smoothing any cracks.
05 -
Heat olive oil in a large skillet over medium heat, or oil clean grill grates. Cook the burgers for 5-7 minutes per side, until browned and the center reaches 165°F.
06 -
Rest the burgers for 3 minutes. Serve on toasted buns with lettuce, tomato, avocado, or a small drizzle of ranch if desired.
# Good to know:
01 -
Chill the stuffed patties for 15 minutes if they feel soft before cooking.
02 -
For milder burgers, remove all jalapeño seeds and ribs.
03 -
Cook ground turkey to 165°F for food safety.