This is the perfect Sunday night dinner! Get your grill working and enjoy this protein packed and healthy meal. I normally skip the whole wheat buns and just eat my burger with some  cheddar cheeses on top but do what you wish!

What I’ve found is that turkey or chicken burgers can be extremely bland. This version is kind of like a meatloaf with Mexican instead of the traditional flavors. It makes for a much juicier and more tender burger.

PLEASE also add some salsa, guacamole, onions, tomatoes, chipotle mayo, or any other hamburger topping you like!



There are a few things missing from this pic, but just ignore that. I was a blonde as a child. I will have a few of those moments…often.

1 1/2 lbs of ground turkey or ground chicken (makes 4 really big burgers, or six smaller burgers).

2 tablespoons of olive oil

1/2 a medium onion, finely chopped

1 small jalapeno, finely chopped

2 cloves of garlic, finely chopped

1/4 cup of cilantro

1 cup of Panko breadcrumbs

1 egg

1 tsp of cumin

1 tsp of paprika (I used smoked paprika, cause that’s what I had on hand)

1 tsp of garlic powder

1 tsp of onion powder

1 tsp salt

1/2 tsp pepper


Throw the turkey in a big bowl.

Chop your veggies. Make sure you split the jalapeno in half and cut out the seeds and ribs because they have the most heat. Like this…


In a saute pan over medium heat add the olive oil until it gets hot. Then,  add the the chopped garlic, onions, and jalapeno. Sprinkle with salt and pepper and cook the veggies until they get soft. Turn off the heat and set aside.

Add the cilantro cumin, garlic powder, onion powder, paprika, salt and pepper to the turkey.

Throw in the panko bread crumbs,  the egg, 1/2 cup of water and the softened veggies to the mixture.


Gently mix the turkey, spices and veggies together until everything is combined. Get in there and use your hands for this. It works way better.

Once the mixture is combined grab a handful of turkey and form your patties.


Once the patties are formed, I always salt and pepper the tops to give them some added flavor.

Heat an outdoor or indoor grill pan to medium heat. Feel free to do this on a frying pan with a little olive oil as well if you don’t have a grill or grill pan.

Throw those puppies on the grill.


Cook the burgers for about 8 minutes on one side and then turn them over carefully.

When you turn the burgers over, cook them for about 3 -5 minutes more and then add some sliced chedda’ and put a lid over the burgers so steam can develop around the burgers and the cheese melts. Cook for 2 more minutes to ensure that the internal temp of the burgers is 160 degrees! Use a meat thermometer if you have to.


Viola! Jalapeno cheddar burgers!

Make an Arugula Salad on the side with some Lemon Vinaigrette and you’ve got yourself quite the dinner.