This irresistible yet healthy turkey burger recipe with jalapeno, lime, and cilantro is simply the best! Layered with roasted poblano peppers and chimichurri mayo, it’s dripping with flavor!
So, I’ve been noticing how many of you have been making our Thai Turkey Burger and so I’d share another flavorful turkey burger recipe that we make a lot at home. This one has more of a South American flavor profile, and I know you’ll love it!
The turkey burger patties are made with fresh jalapeno, cilantro and lime zest and are punchy and flavorful. Then they are grilled or seared on the stove- and layered with roasted poblano peppers, chimichurri mayo, avocado, tomato, red onions in a toasty bun or lettuce wrap. Add melty cheese if you like. So much flavor here! Vegan-adaptable.
Turkey Burger Ingredients
- Ground turkey- or substitute ground chicken, beef, lamb, or vegan, plant-based “ground meat” like Beyond Burger.
- Fresh jalapeno- finely minced for a little kick of heat
- Green onions– feel to sub red, white or yellow onions, finely diced.
- Cilantro- or sub flat-leaf parsley
- Fresh Lime Zest – for added brightness
- Fresh Garlic Cloves – for an added “bite” (or sub granulated garlic in a pinch)
- Extra virgin olive oil – for added richness, and to prevent burger from drying out.
- Seasonings- salt, black pepper and ground coriander (or sub ground cumin)
- Optional Fixings – roasted poblano peppers, chimichurri mayo or our chipotle mayo, soft buns or lettuce wraps, avocado, sliced tomatoes, grilled onions or pickled onions, melty cheese ( pepper jack, provolone, cheddar).
Turkey Burger Instructions
Step one: Make the turkey burger patties. Place all of the turkey burger ingredients in a medium bowl and use a fork to fluff and mixed into a fine crumble.
With slightly wet hands, knead for 20 seconds, then pat into 3-4 tidy turkey burger patties, 3/4-inch thick. Smooth the edges.
Step two: Cook the burgers. If pan-searing, heat 1-2 tablespoons oil in a skillet over medium heat. Add the turkey burgers and let them get golden, resisting the urge to fiddle (they may stick). Once they get a golden crust, they will naturally release themselves from the pan. Then flip. Cook each side for 5-6 minutes or until cooked through.
Alternatively, if grilling, refrigerate for 20 minutes and make sure the grill is on medium-high heat and the grates are greased. Grill each side until golden, 4-5 minutes. Lower the heat or move to a cooler part to cook through.
Step three: Roast poblano peppers. Either char over a gas burner (on the stovetop) or on the grill, turning to char evenly. Place in a covered bowl or paper bag to steam 5-10 minutes. Peel under running water, destemming and deseeding. You can do this a day ahead and refrigerate.
Alternatively, you could also simply just grill these until tender and skip peeling.
Step four: Make the Chimichurri Mayo. The condiment that brings this turkey burger over the top! Mix 2 tablespoons (or more) of chimichurri sauce with 4 tablespoons of mayo. You can do this ahead and refrigerate.
Simply stir in a few tablespoons of Chimichurri Sauce into mayo, and voila- the best-tasting condiment ever! Of course, you can sub Chipotle Mayo!
Step five: Assemble the turkey burgers.
You can make lettuce-wrapped burgers—which honestly are a bit messy, I won’t lie—but they are super light, delicious, low-carb, and gluten-free.
Or serve them up on your favorite soft bun like a brioche bun. We love our sourdough buns if you’re on the sourdough bandwagon. 🙂
Turkey Burger Toppings
- Roasted poblano peppers
- Chimichurri mayo or our chipotle mayo ( you can sub vegan mayo)
- Melty cheese ( pepper jack, provolone, cheddar, or vegan cheese)
- Soft brioche buns or lettuce wraps ( iceberg lettuce)
- Avocado
- Sliced tomatoes
- Grilled onions, red onion, or pickled onions
- Microgreens
Serving suggestions
Serve them on their own, or create a Feast with any of the following.
- Mexican Slaw with Cilantro and Lime
- Mexican Pinto Beans
- Mexican Papaya Salad
- Guacamole (three ways!)
- Mexican Corn (Esquites)
- Hibiscus Margaritas with Ginger and Lime
- Mezcal Margarita
- The Best Fresh Strawberry Margarita Recipe!
Storage and Make ahead
- Leftover cooked burgers will keep up to 4 days in an airtight container in the fridge and can be reheated on the stovetop, microwave or oven.
- The turkey burger patties, along with the roasted poblanos and chimichurri mayo, can be made 2- 3 days ahead- perfect for entertaining.
Hope you like them! xoxo
More Favorite Burger Recipes
- Sprouted Lentil Burgers (Vegan)
- Smokey Chipotle Black Bean Burger (vegan)
- The BEST Veggie Burger
- Healthy Delicious Bison Burger
- Burger Bowls!
Turkey Burger with Poblano and Chimichurri Mayo
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main, poultry, burger, turkey recipes
- Method: grilled, pan-seared
- Cuisine: American
- Diet: Low Fat
Description
This healthy turkey burger with jalapeno, lime and cilantro is the best! Layered with roasted poblano peppers, avocado and chimichurri mayo, it’s bursting with flavor!
Ingredients
Turkey Burger:
- 16 ounces ground turkey
- 1 tablespoon jalapeno, finely minced (optional)
- 2 scallions, thinly sliced
- 1/2 cup chopped cilantro ( or flat-leaf parsley)
- 1 tablespoon lime zest
- 2 garlic cloves, finely minced (or 1 teaspoon granulated garlic)
- 2 teaspoons olive oil ( optional, but good)
- 1 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 teaspoon pepper
Fixings (all optional)
- Chimichurri Mayo (see notes) or sub chipotle mayo
- roasted poblano peppers
- melty cheese or vegan cheese
- Avocado
- Tomato
- Grilled onions, Red onions or pickled red onions
- Microgreens
- Sourdough buns or lettuce wraps ( butter lettuce or iceberg) or make a burger bowl.
Instructions
- Make burger patties: Place all of the turkey burger ingredients in a bowl and lightly toss with a fork into a fine crumble until thoroughly mixed. With slightly wet hands, knead for 20 seconds, then pat into 4 tidy patties, 3/4- 1 inch thick. Smooth the edges. Refrigerate until ready to cook, up to 2 days ahead.
- Roast poblano peppers- char over a gas burner (on stovetop) turning with tongs, until all sides are blackened and charred evenly. Place in a covered bowl or paper bag to steam 5-10 minutes. Peel under running water, destemming and deseeding. Alternatively, you could char on your grill if using, or roast in a 425 F oven until collapsed. Feel free to make up to 2 days ahead.
- Make Chimichurri Mayo: mix 2 tablespoons (or more) chimichurri sauce with 4 tablespoons mayo. Feel free to make this up to 2 days ahead. Alternatively, you can make Chipotle Mayo.
- Cook the turkey burgers. If pan searing, heat 1-2 tablespoon oil in a skillet over medium heat. Add the turkey burgers and let them get golden, resisting the urge to fiddle (they may stick). Once they get a golden crust, they will naturally release themselves from the pan. Then flip. Add cheese if you like. Cook each side about 5-6 minutes, or cooked through. If Grilling- pre-heat grill to medium-high. Make sure the grill is hot, and the grates are well-greased. Grill each side until golden, 3-5 minutes, or until good grill marks appear, then lower the heat or move to a cooler part of the grill to cook all the way through to 165F.
- Assemble the burgers: Toast the buns, spread both sides with chimichurri mayo, add the cooked turkey burger, roasted poblano pepper, tomato, onion, avocado and microgreens. Or use a lettuce wrap ( few layers of butter lettuce or iceberg lettuce).
Notes
Leftover turkey burgers will keep for 4 days in an airtight container in the refrigerator and can be reheated.
Nutrition
- Serving Size: 4-ounce turkey burger patty
- Calories: 193
- Sugar: 0.3 g
- Sodium: 649 mg
- Fat: 11.1 g
- Saturated Fat: 2.6 g
- Carbohydrates: 1.3 g
- Fiber: 0.4 g
- Protein: 22.5 g
- Cholesterol: 78.2 mg
5 stars for these guest worthy turkey burgers. I used the leftover chimichurri to make salad dressing and on bowls the following week.
Love it Ruth!
This is so good!!! The poblano peppers and chimichurri Mayo really elevate this burger. I will definitely be making it again. Absolutely delicious!
Glad you enjoyed this one Debbie!
We eat this burger weekly in my household – my very picky teenager loves it! I’ve made it with cilantro and also with parsley – both are yummy! The roasted poblano and chimichurri mayo really elevate the burger. Like the previous poster, this is my “go-to” blog for healthy, made from scratch recipes. Thank you for sharing your incredible gift with us!!
Love it Claudia! A big win when we can satisfy the picky ones! (or “discerning pallet” as my kids say…🤔)
This turkey burger is delicious! It’s satisfying, flavorful, and healthy.
I’m not typically someone to comment or review recipes, but Sylvia’s blog has served my family with MANY great recipes. We cook nearly 95% of our meals at home, most from scratch, so have a solid resource for recipes is a huge help with menu planning. Feasting at Home is my “go to” if I need a new recipe. We’re predominately meat eaters, but still find so many valuable recipes that will be mainstays in our kitchen for years to come. This is one. Thank you, Sylvia and team for producing such quality recipes!
Thanks so much Emily! I really appreciate this and I am glad you enjoyed this!
Really enjoyed this one. Perfect as is. Lettuce wrap great for my girls always watching the carbs and the boys who like a hardy burger.
Great to hear Nicole!
Love this! Served over wild rice, grilled the onions and added a bit of maple syrup to the sauce as I like a sweet and savory sauce ;0) will try adding lime zest to the burgers Thank you for a delicious healthy recipe!
Glad you enjoyed this Anna!
I haven’t made them yet, and was wondering if the nutrition information included the oil (optional). I’m pretty sure that the Chimichurri Mayo is not included. Thank you.
Hi Karen, it includes the oil but not the Mayo. 😉