Oh look… it’s Monday recipe time.
This is the sort of recipe I reach for on a Monday — something a little more interesting than the usual weeknight dinner. After an indulgent weekend when I realized I didn’t eat a single vegetable, I wanted a meal that felt lively without being heavy. These turkey burgers hit that balance: lighter than beef but bold in flavor.
Full disclosure: I used to dislike ground turkey until I discovered the right mix of fat and seasonings. Avoid the extra-lean 99% turkey for burgers — it gets dry. I prefer a 94–95% lean grind; it keeps the patties juicy while still being a healthier choice. That small swap makes a world of difference.
Jalapeño and cheddar is a familiar pairing, but when you roast the jalapeños their flavor becomes smoky and slightly sweet, which plays beautifully with sharp, freshly grated cheddar in the patty. The real game-changer here is the smoky BBQ aioli — mayo blended with barbecue sauce and warmed spices — which adds a tangy, smoky creaminess that takes each sandwich over the top.
I kept the aioli simple: mayonnaise, your favorite BBQ sauce, minced garlic, smoked paprika and cumin, blended until smooth and finished with a touch of olive oil. Depending on the BBQ sauce you choose, the aioli will vary slightly each time, so you can tweak it to suit your taste.
These burgers are simple to make and deliver big flavor: roast the jalapeños under the broiler until charred, steam them in a bag so the skins peel away easily, then chop them and mix into the turkey with garlic, green onions, panko, an egg and spices. Form into patties, pan-sear until golden, melt sliced cheddar on top, and build the sandwiches with a smear of BBQ aioli, tomato and lettuce on whole wheat buns.
Roasted Jalapeño Cheddar Turkey Burgers with BBQ Aioli
4
45 mins
Ingredients
- 2 jalapeño peppers
- 1 pound lean ground turkey (I use 94% lean)
- 2 garlic cloves, minced
- 2 green onions, sliced
- 2 ounces cheddar cheese, freshly grated
- 1 large egg, lightly beaten
- 1/4 cup panko bread crumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 4 ounces cheddar cheese, sliced
- 1 ripe tomato, sliced
- 4 lettuce leaves
- 4 whole wheat buns
BBQ aioli
- 1/4 cup mayonnaise
- 3 tablespoons BBQ sauce
- 2 garlic cloves, minced
- 2 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
Instructions
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Preheat the broiler. Place the jalapeños on a baking sheet under the broiler, turning every minute or so until the skins are black and charred. Transfer the hot peppers to a large zip-top bag and let them steam for 20 minutes. Remove the peppers, peel off the skins, slice off the stems, halve them, remove the seeds, and chop. Wash your hands after handling.
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In a large bowl combine the ground turkey, chopped roasted jalapeños, minced garlic, sliced green onions, grated cheddar, beaten egg, panko, salt, pepper and smoked paprika. Gently mix until just combined and divide into four equal patties.
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Heat olive oil in a large skillet over medium-high heat. Cook the patties until browned on each side, about 5 minutes per side. Reduce the heat to low, top each patty with sliced cheddar and cover for a minute until the cheese melts.
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Assemble the burgers on buns with a generous smear of BBQ aioli, tomato slices and lettuce. Serve immediately.
BBQ aioli
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Combine mayonnaise, BBQ sauce, minced garlic, smoked paprika and cumin in a food processor and blend until smooth. With the processor running, stream in the olive oil until the mixture comes together. Refrigerate up to one week.
Did you make this recipe?
If you try it, share a photo and tag #howsweeteats — I love seeing your versions. Enjoy!
…I should probably add a salad on the side.