Every once in a while I get a very specific craving for a turkey burger. Not just the patty itself, but the bun, tomato, and the whole deal. I wanted to do something a little different this time, so came up with these super yum Green Chile Turkey Burgers, infused with green chiles, cumin, and pepper jack cheese. They did not disappoint.
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These Green Chile Turkey Burgers only take about 10 minutes to mix up and then depending on how you cook them, just a few minutes more until they’re ready to eat. It doesn’t really get better than that for a quick, flavorful weeknight dinner! I topped my burger with sliced tomato and avocado, but completely forgot to buy the lettuce. The avocado slices were absolutely to die for with this burger, but are completely optional if avocados are out of season or otherwise too expensive. But you know, lettuce would be good too, I guess. :)
Pairs well with:
- Cumin Lime Roasted Sweet Potatoes
- Cowboy Caviar
- Warm Avocado and Corn Salad
- Chili Roasted Sweet Potatoes
- Cumin Lime Coleslaw
Green Chile Turkey Burgers
Servings 5Ingredients
- 19 oz. pkg ground turkey ($4.49)
- 4 oz. can diced green chiles, drained ($0.69)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- 2-3 green onions, sliced ($0.13)
- 2 oz pepper jack cheese, shredded ($0.61)
- 5 hamburger buns ($2.91)
- 1 large tomato (optional) ($0.95)
- 1 large avocado (optional) ($1.50)
Instructions
- Place the ground turkey, green chiles (drained), sliced green onions, shredded pepper jack, cumin, garlic powder, and salt in a large bowl. Mix the ingredients until well combined. Divide and shape the mixture into five patties. The mixture will be fairly wet.
- Cook the burgers in a skillet, on a grill, or using an indoor grill like a George Foreman, until they are cooked through (internal temperature of 165ºF) and well browned on the outside. Cooking time will depend on the method, size, and thickness of your patties.
- Serve each patty on a bun with a slice of tomato, a couple slices of avocado, and a smear of mayonnaise.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Green Chile Turkey Burgers – Step by Step Photos
These burgers are incredibly simple. You only need a few ingredients to add TONS of flavor to the ground turkey. All you need is one 19 oz. package of ground turkey, 2 oz. shredded pepper jack (about 1/2 cup), 2-3 green onions sliced, one 4 oz. can of diced green chiles (drained), 1/2 tsp ground cumin, 1/4 tsp garlic powder, and 1/4 tsp salt. To measure the cheese I just cut an 8 oz. block of cheese into quarters then shredded one of them. Place all of the ingredients in a bowl…
Then mix them all together until well combined. This mixture is pretty wet thanks to the green chiles, but I was still able to form them into patties. They held together well when cooked.
Divide this mixture into five equal portions (that’s about 1/4 lb. per burger) and form them into patties.
Cook the burgers in a skillet, on a grill, or on an indoor grill like the George Foreman, until they are cooked through (internal temperature of 165ºF) and browned on the outside. I suggest using an instant read thermometer to make sure. They’re not very expensive and incredibly useful in the kitchen.
Top your Green Chili Turkey Burgers with whatever you like. I added a slice of fresh tomato, some avocado, and a light smear of mayo. SO GOOD!
Outstanding! Seemed a touch dry so added egg and 1/2 c oatmeal. Cooked in air fryer. First time I have not had turkey burger fall apart in air fryer. Wife and daughter loved them
I made these tonight. Should I rate them even though my recipe was quite different? :) I only had 1# of turkey, and I really needed 8 servings to last for 2 dinners. I added 1/2 cup texturized veg protein, 1/2 cup broth, 1 cup oats, 1 egg to bulk it up. I pretty much doubled the seasonings since I was doubling the protein, but I still only put 1 4-oz can chilies. I left out the cheese for my 2 lactose sensitive guys.
So it was BASED on this recipe but highly deviated :) They were delicious and moist. A little crumbly but they stayed together. I would make these again & I would bulk them up with TVP again to save money but still have protein—
I made a few changes. I added 1/4 teaspoon of oregano an chili powder. Plus one egg an 3/4 cup of panko bread crumbs mixed in. Two minutes on each side on the stove top in a cast iron skillet an two minutes on each side of a sheet pan uncovered and baked off in the oven. Two minutes on each side as well. Slathered on bbq sauce an a drizzle of honey.