Do you know the first thing I ever really mastered in the kitchen was a turkey burger? It’s true – and it was stuffed with cheese! My turkey burger skills have come a long way since then and these Guacamole Turkey Burgers with Pepper Jack Cheese are EVERYTHING!
This Guacamole Turkey Burger recipe has been gracing my kitchen for years for many reasons. 1: it's juicy AF. No dry turkey burgers allowed in this joint. 2: it's packed with flavor and 3: it's actually great to make a double batch and save some for leftover lunches!
Go ahead and give these juicy turkey burgers, topped with freshly made pico de gallo, pepper jack cheese and a healthy dose of guacamole, a whirl! What’s not to love! Seriously you need these in your regular grilling rotation this summer – they are absolutely not to be missed!
For even more burger recipes, check these out:
Cheddar Jalapeno Chicken Burger with Guacamole - This juicy chicken burger is not only stuffed with shredded cheddar cheese, cilantro and jalapeños, but it’s enhanced even more with the addition of guac, sour cream, and some pico. It's incredible.
50/50 Mushroom Beef Burger - It's made with 50% ground beef and 50% finely chopped mushrooms and it's truly the juiciest perfect burger of all times.
Shredded BBQ Chicken Burger - These are one of my go-to foolproof weeknight meals and they're made in a slow cooker!
Black Bean Veggie Burger - This Black Bean Veggie Burger loaded with quinoa, black beans, zucchini, onions and a few secret ingredients like pulverized tortilla chips and tons of spices! I can promise you that it won’t disappoint!
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Guacamole Turkey Burgers with Pepperjack Cheese
Ingredients
For the Guacamole:
- 3 ripe Hass avocados
- ⅓ cup finely chopped red onion
- 3 tablespoons freshly chopped chives
- ½ lemon juiced
- ½ lime juiced
- 2 teaspoons finely chopped jalapeño
- Kosher salt and freshly cracked black pepper to taste
For the Pico
- 1 ½ pounds ripe tomatoes cut into ¼- to ½-inch dice
- Kosher salt
- ½ large white onion finely diced (about ¾ cup)
- 1 to 2 jalapeño chilies finely diced (seeds and membranes removed for a milder salsa)
- ½ cup finely chopped fresh cilantro leaves
- 1 tablespoon lime juice from 1 lime
For the Turkey Burger
- 1 ⅓ pounds ground turkey
- 2 cloves garlic finely chopped
- 1 large shallot finely chopped
- 2 tablespoons chopped fresh cilantro leaves
- ½ small red bell pepper seeded and finely chopped
- 1 jalapeno pepper seeded and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoons red pepper flakes
- kosher salt and freshly cracked black pepper
- 4 Brioche Buns
- 4 slices Pepper Jack Cheese
Instructions
For the Guacamole
- Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
- Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
For the Pico
- In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine. Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.
For the Turkey Burger
- In a bowl combine turkey, garlic, shallot, cilantro, bell pepper, jalapeno, cumin, red pepper flakes and salt and pepper. Divide mixture into 4 equal sections then form the mixture into equal sized patties. Drizzle the patties with vegetable oil. Place a skillet over medium high heat and cook the turkey burgers for 5 to 6 minutes on each side until no pink remains in the center. In the last minute or two of cooking, add the sliced cheese over the patties and allow the cheese to melt.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
These were a big hit at my table! The burgers grill well and the fresh ingredients pack flavor! The guac-turkey-burger-cheese combo is KILLER you guys.
I omitted the jalapeño and swapped pepper-jack for provolone to make it kid-friendly. We built our burgs with tomato, butter lettuce, and caramelized yellow onion!
On the side I did a simple arugula salad with heirloom cherry tomatoes, EVOO, balsamic, salt and pepper. Also put out a bowl of watermelon because summer!
This recipe is a staple at our home, Gaby! Every time I make it, all six of us can’t stop relishing in the flavors and yumminess! Thank you for this recipe!
Made these last night, such a flavourful turkey burger and def a new go to recipe!!
I haven't done a turkey burger ever but this flavor from all that you packed into it sounds intense and delicious! I am going to be grilling this up this week. And we eat so much guacamole around here that I instantly gravitated to this burger anyway. Thank you!
Do the patties store well in the fridge or freezer? Hoping to make some tonight and was wondering if I could freeze a few for quick dinners down the line!
totally!! freeze them!
How do these burgers hold up on a bbq?
perfectly!
Just made this. Outstanding!
I love your blog and am happy to let you know that I featured your turkey burger recipe today on my blog with a link for my readers to your blog. Buon Appetito!
Ciao,
Roz
This burger looks delicious, can't wait to make it.
That is one more gorgeous turkey burger, Gaby! Love all that you added to it to make it extra special!
These look incredible!! Perfect for summer grillin'
This looks like the most delicious burger I have EVER seen!!
Made me hungry. I used to live in Mexico and miss the fresh guacamole and pico.
Never knew they had so many different salsa-type things. It was there I learned to throw garlic and tomatoes in the blender with the skins on and then run them through a sieve!!!
Love the guacamole!
Good Lord that looks incredible...