Green Chile Turkey Burgers

5 from 3 votes

Turkey Burgers are great, but Green Chile Turkey Burgers are next-level! Packed with fire-roasted green chiles, perfect seasonings, and melty pepper Jack cheese—so good!

Prep Time15

Cook Time6

Resting Time20

Total Time41

Course: Dinner, Lunch, Sandwich

Cuisine: American, Healthy

Keyword: Green Chile Turkey Burgers

Servings: burgers

Author: Chelsea Lords

Cost: $16.72

Equipment

Large skillet or grill

Ingredients

Turkey Burger Patties

1 pound ground turkey 93/7, see note 1
1 cup panko breadcrumbs
1 large egg
3/4 cup freshly shredded pepper Jack cheese
1 (4-ounce) can diced green chiles well drained, see note 2
2 green onions finely diced
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
2 teaspoons minced garlic
Salt and pepper

For Serving

2 tablespoons olive oil
5 buns I love brioche best! Plus softened butter
Toppings as desired see note 3

US - Metric

Instructions

Combine all ingredients for the turkey burger patties and season with 1/2 tsp each of salt and pepper. Mix well by hand until fully incorporated. The mixture will be soft and wet.
Form 5 equal-sized patties (see note 4), about 5 ounces each and 3/4-inch thick, slightly larger than the bun. Place on a lined sheet pan and refrigerate for 20 minutes or while prepping other ingredients.
While patties rest, prep veggies: thinly slice tomatoes, lettuce, red onion, and avocado (or mash into guacamole). Butter and toast buns (see note 5).
Heat 2 tbsp oil in a skillet over medium-high heat (or use a grill). Cook 3 patties at a time for 2–3 minutes per side until golden and cooked through (165°F). Transfer to a plate to cool slightly. Repeat with remaining patties.
Place the bottom bun on a plate, spread with mayo, and layer with lettuce, turkey patty, avocado, tomato, and onion. Add mayo to the top bun, sandwich together, and enjoy.

Video

Notes

Note 1: Use turkey from a carton instead of a chub, as chub-style is often less flavorful and watery. For best results, choose 93/7 fat content; avoid 99/1, which is too dry and flavorless.

Note 2: Use fire-roasted diced green chiles for added flavor. Choose medium or hot for spicier burgers or mild for less heat.

Note 3: Toppings: good-quality mayo, green leaf lettuce, ripe (soft) avocado or guacamole, tomato, and red onion.

Note 4: If the mixture is too wet/sticky, refrigerate for about 30 minutes or lightly spray hands with cooking oil.

Here’s how I make patties: Portion meat into equal mounds on a double-lined sheet pan. Shape each mound into a firm patty by pressing it against the pan. Discard parchment paper after cooking, and use the pan for the cooked patties if it remains clean.

Note 5: Toast buns: Generously spread softened butter on the inside of the buns and toast on a pan or grill, butter side down, over medium heat, for 30–60 seconds until golden brown. Remove from heat; subsequent batches will toast faster as the pan heats up.

Nutrition Note: Calories are only for the burger, as toppings and buns will vary.

Storage: Store leftover Green Chile Turkey Burgers in an airtight container in the fridge for up to 3 days. Keep the patties and toppings separate from the buns to prevent sogginess. Reheat the patties on the stove or in the microwave until warmed through, then assemble fresh.

Nutrition