Southwestern Turkey Burgers

Make a large batch and freeze for later
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.

Notes

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.

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