Southwestern Turkey Burgers
Make a large batch and freeze for later
40 minutes
I have adapted this recipe from Everyday Foods magazine. I usually purchase my ground turkey in 3 pound packages and this recipe freezes really well so I adjusted the amounts to work with the full package. The prep is super easy but forming the patties and wrapping them up to freeze is where the time is spent. I usually cook some patties for dinner when I make these and save the rest for future meals.
Adapted From:
Everyday Food Magazine
The original recipe called for jalapeno peppers and Monterey jack cheese. I prefer just using pepper jack cheese to add the spice, which is one less ingredient. You could substitute other cheeses, but I have tried these with cheddar cheese and the burgers ended up oily, so I stick with the pepper jack.
Ingredients
Directions
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Gather and prep ingredients.
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Mix turkey, cheese, breadcrumbs, mayonnaise, salt and pepper in a large bowl. Mix gently with your hands or a fork.
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Form the mixture into 10 patties. If you have a scale, each patty will be around 5.5 ounces. Indent the center of the patties when forming. This will help keep the patties flat when they cook.
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If cooking right away, cook in a large skillet over medium heat, about 5-6 minutes per side. Cook until patties are 165°. If the burgers are getting too dark on the outside before reaching correct temperature, you can lower the heat and cover the pan.
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To save the burgers for later, wrap individually in plastic wrap, and freeze. Burgers can be cooked directly from frozen, but will take a little bit longer. I like to start the cooking process in a covered pan for around 5 minutes first. Then I remove the cover and continue cooking, flipping when bottom is browned. Cook until patties are 165°.
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Serve on a bun with your favorite toppings.
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