Jalapeño Cilantro Turkey Burgers with Chili Lime Mayo

Quick Recipe Version (TL;DR)

• Yield: 4 burgers
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/4 lb ground turkey (93% lean)
• 2 fresh jalapeños, seeded and finely minced
• 1/2 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 3 cloves garlic (2 for burgers, 1 for mayo), minced
• 1 large egg, lightly beaten
• 1/3 cup panko breadcrumbs
• 2 1/2 Tbsp fresh lime juice (divided)
• 1 1/2 tsp lime zest (divided)
• 1 tsp ground cumin, 1/2 tsp smoked paprika
• 1/2–1 tsp chili powder, pinch cayenne
• 3/4 tsp kosher salt, 1/2 tsp black pepper
• 1/3 cup mayonnaise
• 1 Tbsp olive oil (for brushing/oiling grill)
• 4 burger buns, 4 slices pepper jack cheese (optional)
• Lettuce leaves, tomato slices, red onion, extra jalapeño (for serving)

Do This

• 1. Finely chop jalapeños, cilantro, and green onions. Zest and juice limes. Make chili-lime mayo by mixing mayonnaise, 1 Tbsp lime juice, 1/2 tsp zest, chili powder, cayenne, 1 minced garlic clove, and a pinch of salt. Chill.
• 2. In a large bowl, combine ground turkey, remaining jalapeños, cilantro, green onions, 2 minced garlic cloves, egg, panko, 1 1/2 Tbsp lime juice, 1 tsp zest, cumin, smoked paprika, salt, and pepper.
• 3. Gently mix just until combined, then form into 4 equal patties about 3/4-inch thick. Press a slight indentation in the center of each patty.
• 4. Brush patties lightly with olive oil. Preheat grill to medium-high (about 400–425°F) and oil grates well.
• 5. Grill burgers 5–6 minutes per side, turning once, until internal temperature reaches 165°F. Add cheese slices during the last 1–2 minutes to melt, if using.
• 6. Toast buns cut side down on the grill for 1–2 minutes. Spread chili-lime mayo on buns, add lettuce, turkey patty, tomato, red onion, and extra jalapeño. Serve immediately with lime wedges.

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Why You’ll Love This Recipe

• Bright, zesty flavor from fresh jalapeños, cilantro, and lime that makes turkey anything but boring.
• Juicy, tender burgers that stay moist on the grill thanks to smart seasoning and simple technique.
• A creamy, smoky chili-lime mayo that ties all the heat and herbs together in every bite.
• Perfect for weeknights or cookouts, and easy to customize from mild to fiery-hot.

Grocery List

• Produce: Fresh jalapeños, cilantro, green onions, garlic, limes, lettuce, tomato, red onion, optional avocado, optional extra jalapeño and lime wedges.
• Dairy: Mayonnaise, pepper jack cheese (or Monterey Jack/cheddar, optional).
• Pantry: Ground turkey, panko breadcrumbs, olive oil, chili powder, ground cumin, smoked paprika, cayenne pepper, kosher salt, black pepper, burger buns.

Full Ingredients

Jalapeño Cilantro Turkey Burger Patties

• 1 1/4 lb ground turkey, about 93% lean
• 2 fresh jalapeños, seeded and finely minced (about 1/4 cup packed)
• 1/2 cup finely chopped fresh cilantro leaves and tender stems
• 2 green onions, thinly sliced (white and green parts)
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/3 cup panko breadcrumbs
• 1 1/2 Tbsp freshly squeezed lime juice
• 1 tsp finely grated lime zest
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt (use 1/2 tsp if using fine table salt)
• 1/2 tsp freshly ground black pepper
• 1 Tbsp olive oil, plus more as needed for brushing patties and grill grates

Chili-Lime Mayo

• 1/3 cup mayonnaise
• 1 Tbsp freshly squeezed lime juice
• 1/2 tsp finely grated lime zest
• 1/2–1 tsp chili powder, to taste
• 1/8–1/4 tsp cayenne pepper, to taste (optional but recommended for heat)
• 1 small clove garlic, very finely minced or grated
• Pinch kosher salt, to taste

For Serving

• 4 burger buns (brioche, potato, or sturdy whole wheat)
• 4 slices pepper jack cheese (or Monterey Jack/cheddar), optional but delicious
• 4 crisp lettuce leaves (romaine or butter lettuce)
• 1 medium ripe tomato, sliced into 4–6 slices
• 1/4 small red onion, thinly sliced
• Fresh jalapeño slices, for extra heat (optional)
• 1 ripe avocado, sliced (optional)
• Lime wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the Fresh Flavor Boosters

Start by preparing all your fresh ingredients so they are ready to go. Finely mince the jalapeños, removing seeds and membranes if you prefer a milder burger, or leaving some in for extra heat. Chop the cilantro, slice the green onions, mince the garlic, and zest and juice your limes. Having everything prepped before you mix the turkey keeps the meat cold and helps it stay juicy on the grill.

Set aside about 1 small clove of minced garlic, 1 Tbsp lime juice, and 1/2 tsp lime zest for the chili-lime mayo. The rest will go into the burger mixture.

Step 2: Make the Chili-Lime Mayo

In a small bowl, combine the mayonnaise, 1 Tbsp lime juice, 1/2 tsp lime zest, chili powder, cayenne (start with the smaller amount), the reserved minced garlic clove, and a pinch of kosher salt. Whisk until the sauce is completely smooth and evenly colored.

Taste and adjust: add more lime for brightness, more chili or cayenne for heat, or a pinch more salt if needed. Cover and refrigerate until ready to assemble the burgers. This resting time lets the flavors meld and deepen.

Step 3: Mix the Jalapeño Cilantro Turkey Patties

In a large mixing bowl, add the ground turkey, minced jalapeños, chopped cilantro, sliced green onions, remaining minced garlic (about 2 cloves), egg, panko breadcrumbs, 1 1/2 Tbsp lime juice, 1 tsp lime zest, ground cumin, smoked paprika, kosher salt, and black pepper.

Using a fork or your clean hands, gently mix just until everything is evenly distributed. Do not overwork the meat; stop as soon as the mixture looks uniform. Overmixing can make turkey burgers dense instead of tender and juicy.

Step 4: Shape and Chill the Patties

Divide the turkey mixture into 4 equal portions (about 5 ounces each). With lightly oiled hands, shape each portion into a patty about 3/4 inch thick and slightly wider than your burger buns (they will shrink a little as they cook).

Use your thumb to press a shallow indentation in the center of each patty. This helps the burgers cook evenly and prevents them from puffing up into a ball on the grill. Arrange the patties on a plate or tray, brush lightly with olive oil on both sides, and refrigerate for 10–15 minutes while you preheat the grill. Chilling helps them hold their shape.

Step 5: Preheat and Prepare the Grill

Preheat your grill to medium-high heat, aiming for about 400–425°F. If you are using a gas grill, set the burners to medium-high, close the lid, and let it heat for 10–15 minutes. For a charcoal grill, light the coals and let them ash over, then spread them in an even layer for direct heat.

Once hot, clean the grill grates thoroughly with a grill brush. Then oil the grates well by dipping a folded paper towel in neutral oil and using tongs to rub it over the grates several times. Well-oiled grates are especially important for lean turkey to prevent sticking.

Step 6: Grill the Turkey Burgers and Toast the Buns

Place the chilled turkey patties on the hot grill. Close the lid and cook for 5–6 minutes on the first side without moving them; this allows a good sear to form. Flip carefully with a wide spatula, then grill for another 5–6 minutes, or until the internal temperature reaches 165°F in the thickest part of the patties.

If using cheese, add a slice of pepper jack to each patty during the last 1–2 minutes of cooking. Close the lid to help the cheese melt. While the burgers finish, place the burger buns, cut side down, on the grill for 1–2 minutes until lightly toasted and golden around the edges. Remove everything from the grill and let the burgers rest for 2–3 minutes to keep them juicy.

Step 7: Assemble and Serve with Chili-Lime Mayo

Spread the bottom and top halves of each toasted bun generously with the chili-lime mayo. Layer a lettuce leaf on each bottom bun, then add a hot jalapeño cilantro turkey patty. Top with tomato slices, red onion, and extra fresh jalapeño slices if you love more heat. Add avocado slices if using, then cap with the top bun.

Serve the burgers immediately with extra chili-lime mayo on the side and lime wedges for squeezing over the top. Enjoy the balance of smoky grill flavor, fresh herbs, bright lime, and spicy jalapeño in every juicy bite.

Pro Tips

• Keep the turkey cold: Cold meat holds its shape better and releases less moisture. Mix and shape the patties quickly, then chill before grilling.
• Do not overwork the mixture: Gentle mixing keeps the burgers tender. If the mixture feels sticky, lightly oil your hands rather than adding more breadcrumbs.
• Control the heat level: For mild burgers, remove all jalapeño seeds and white ribs and use less cayenne in the mayo. For extra spicy, leave some seeds in and bump up the chili and cayenne.
• Check doneness with a thermometer: Turkey must reach 165°F for food safety. An instant-read thermometer is the easiest way to get perfectly cooked, juicy burgers.
• Prevent sticking: Oil both the patties and the grill grates well, and avoid flipping too early. The burgers will release more easily once they have a good sear.

Variations

• Skillet or grill pan version: Cook the patties in a lightly oiled cast iron skillet or grill pan over medium-high heat for 5–6 minutes per side, until they reach 165°F. Toast the buns in the same pan.
• Lettuce-wrap burgers: Skip the buns and wrap the cooked patties in large, crisp lettuce leaves. Pile on tomato, avocado, red onion, and drizzle with chili-lime mayo for a lighter, low-carb option.
• Chipotle twist: Replace the chili powder in the mayo with finely minced chipotle in adobo for a smoky, deep heat. You can also stir a teaspoon of the chipotle into the turkey mixture.

Storage & Make-Ahead

Uncooked turkey patties can be shaped up to 24 hours in advance. Place them on a parchment-lined tray, cover tightly, and refrigerate until ready to grill. For longer storage, freeze the raw patties on a tray until solid, then transfer to a freezer bag for up to 3 months; thaw overnight in the refrigerator before cooking. Cooked turkey burgers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven at 325°F until warmed through. The chili-lime mayo can be made up to 3 days ahead and stored covered in the refrigerator. Assemble burgers just before serving for the best texture.

Nutrition (per serving)

Approximate values per burger with bun, cheese, chili-lime mayo, and standard toppings: about 500 calories; 32 g protein; 32 g carbohydrates; 25 g fat; 2.5 g saturated fat; 3 g fiber; 7 g sugar; 780 mg sodium. Actual values will vary based on the exact buns, cheese, and amount of mayo and toppings used.