It wouldn’t be #DDGrillWeek2026 without a burger recipe, and this one might be my all-time favorite. These Jalapeño Cheddar Turkey Burgers are packed with flavor and come together in under 40 minutes.
This week always feels like the official start of grilling season for me — the perfect time to fire up the grill and make something simple but memorable. I wanted a burger that’s easy to make yet surprising in taste, and this recipe delivers every time.
If you or someone at your table is skeptical about ground turkey, give these a try. They stay moist and flavorful thanks to a few smart additions. The two stars here are cheddar and jalapeño, and they appear twice: shredded cheddar and finely diced jalapeño are mixed into the patties, and after grilling each burger is finished with a slice of sharp cheddar and pickled jalapeños for extra heat and tang.
They’re seriously delicious — I can’t wait for you to make them.
Ingredients:
- 1 pound ground turkey
- 1 tablespoon mayonnaise
- 1/4 cup seeded and finely diced jalapeños (about 1 large jalapeño)
- 1/4 cup finely diced red onion
- 2 tablespoons minced fresh cilantro
- 1/2 cup freshly shredded sharp cheddar cheese
- 1 teaspoon tamari
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Neutral oil, for grilling
- 4 tablespoons smoky barbecue sauce, plus more for serving
- Nacho-sliced pickled jalapeños
- 4 slices sharp cheddar cheese
- 2 tablespoons unsalted butter, room temperature
- 4 brioche burger buns
- Shredded iceberg lettuce
Step-by-Step:
step one: Make the Burger Patties
In a large bowl, combine the ground turkey, mayonnaise, diced jalapeños, red onion, cilantro, shredded cheddar, tamari, garlic powder, salt, and pepper. Gently mix until everything is evenly distributed — avoid overworking the meat. Divide into four equal portions and form into patties. Set aside.
step two: prep the grill
Preheat the grill to medium-high (about 400°F). Lightly oil the grates by dipping a crumpled paper towel in neutral oil and wiping it across the grates with tongs. Use just enough oil to prevent sticking and avoid flare-ups. Place the patties on the grill and cook undisturbed for about 5 minutes, until browned and they lift easily from the grates.
step three: grill the burgers
Flip the burgers. Brush roughly 1 tablespoon of smoky barbecue sauce on each patty. Continue grilling for another 5–6 minutes, or until the internal temperature reaches 165°F (74°C) and the patties are cooked through.
step four: add the toppings
Top each burger with a few pickled jalapeños and a slice of sharp cheddar. Close the grill or cover the burgers and cook 1–2 minutes more, just until the cheese begins to melt. Remove the burgers from the heat and let them rest for about 5 minutes while you prepare the buns.
step five: Toast the Buns
Spread butter on the cut sides of the brioche buns and toast them over medium heat until golden. Keep an eye on them — brioche browns quickly. Remove and set aside.
step six: assemble the burgers
Spread a layer of smoky barbecue sauce on the bottom buns. Add the grilled turkey patties, brush with a little extra barbecue sauce if you like, then top with shredded iceberg lettuce and the bun tops. Serve warm and enjoy.
Recipe FAQs:
I like a sharp, well-melting cheddar. A medium-sharp shredded cheese and a good melting sliced cheddar work best — they add tang and richness and melt nicely over the patties.
You can substitute Worcestershire sauce for a richer, savory note, or use regular soy sauce if needed.
Turkey mixtures often feel wetter than beef because of the lean texture — that moisture helps prevent dryness when cooking. If the mix is too wet to form patties, stir in 1 tablespoon of tapioca flour to help bind it, depending on your turkey’s fat content.
If you want to level up your grilling this season, try these Jalapeño Cheddar Turkey Burgers — they’re a fresh, flavorful twist on a classic. Make them for friends or a weeknight family dinner and see how quickly they disappear.
Jalapeño Cheddar Turkey Burgers
Ingredients
- 1 pound ground turkey
- 1 tablespoon mayonnaise
- 1/4 cup seeded and finely diced jalapeños(from about 1 large jalapeño)
- 1/4 cup finely diced red onion
- 2 tablespoons minced fresh cilantro
- 1/2 cup freshly shredded sharp cheddar cheese
- 1 teaspoon tamari
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butterroom temperature
- 4 tablespoons smoky barbecue sauceplus more for serving
- nacho-sliced pickled jalapeños
- 4 slices sharp cheddar cheese
- 4 brioche burger buns
- shredded iceberg lettuce
Instructions
Make the Burger Patties:
- In a large bowl, add the ground turkey, mayonnaise, diced jalapeños, red onions, cilantro, shredded sharp cheddar cheese, tamari, garlic powder, salt, and pepper. Mix until just combined, then form into 4 equal-sized burger patties. Set aside.
Grill the Burgers:
- Preheat the grill over medium-high heat (about 400°F). Dip a wadded paper towel in neutral oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up — a little goes a long way. Place the burgers on the grill and cook on one side for 5 minutes until browned and they easily lift off the grates.
- Flip the burgers, and using a pastry brush, brush about 1 tablespoon of barbecue sauce on top of each burger. Cook for an additional 5 to 6 minutes until the burgers are fully cooked through and the internal temperature reaches 165°F (74°C).
- Place pickled jalapeños on top of each burger, then a slice of sharp cheddar. Cover and cook until the cheese just melts, about 1 to 2 minutes. Remove from heat and let rest for 5 minutes while you toast the buns.
Toast the Buns:
- Butter the cut sides of the buns and toast over medium heat until golden on the buttered side. Transfer to a platter and set aside.
Assemble the Burgers:
- Spread a layer of barbecue sauce on the bottom buns. Top with the grilled turkey burgers, add extra barbecue sauce if desired, then finish with shredded iceberg lettuce and the top buns. Serve and enjoy!
Nutrition
Carbohydrates: 32g,
Protein: 41g,
Fat: 27g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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Photography and styling by Eat Love Eats.