Turkey burgers often get labeled as bland, but these Southwest Turkey Burgers are anything but. Packed with finely chopped bell pepper, poblano, onion, garlic, and bold spices, they deliver big flavor while staying a lighter alternative to traditional beef burgers.
This recipe yields a turkey burger you can be excited about—bright, savory, and layered with texture from the vegetables and toppings. Preparation takes under 30 minutes, making it a great weeknight dinner or a go-to for summer grilling.
Start by sautéing the white onion, red bell pepper, and poblano in a bit of olive oil with garlic until just softened. Let the vegetables cool slightly before combining them with ground turkey and seasonings—paprika, garlic powder, onion salt, salt, and pepper—so the mixture binds without overcooking the meat.
If you prefer heat, add minced jalapeño and a pinch of cayenne or chili powder to the mix for a spicier profile.
I like generous toppings on these burgers: grilled red onion, heirloom tomato slices, avocado, Swiss cheese, and a light drizzle of ranch. The ranch is optional; you can swap it for barbecue sauce, spicy mayo, or your favorite condiment.
This recipe makes four burgers, but it’s easy to scale up. Make extra patties and freeze individually for quick future meals. You can cook them on an outdoor grill or on a grill pan indoors; I find a grill pan convenient and efficient.
How to make Southwest Turkey Burgers:
Southwest Turkey Burgers
Ingredients
- 1 pound Ground turkey
- ½ cup finely chopped white onion
- ½ finely chopped red bell pepper
- ⅓ cup finely chopped poblano pepper
- 2 cloves finely chopped garlic
- Salt and pepper, to taste
- 1 tablespoon finely chopped flat-leaf parsley
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- 2 tablespoons olive oil
- 1 red onion (for grilling and topping)
- 1 heirloom tomato, sliced
- 1 avocado, sliced
- lettuce
- 4 brioche buns
- Optional: ranch dressing or your preferred sauce
Instructions
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Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the white onion and sauté 1 minute, then add the red bell pepper, poblano, and garlic. Season with salt and pepper and sauté 2 minutes, until the vegetables are slightly softened. Remove from heat and transfer to a bowl to cool.
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When the vegetables are cool, add them to the mixing bowl with the ground turkey, parsley, paprika, garlic powder, and onion salt. Mix gently until combined, taking care not to overwork the meat.
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Divide the mixture into four even portions and shape into patties slightly larger than your buns. Make a shallow indentation in the center of each patty to help them cook evenly.
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Lightly oil a grill pan and heat to medium-high. Cook the patties 4–5 minutes per side, until they are browned and the internal temperature reaches 165°F (74°C). If desired, slice the red onion and grill it alongside the burgers.
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Assemble burgers on brioche buns with grilled red onion, heirloom tomato, avocado, lettuce, cheese if using, and an optional drizzle of ranch or your favorite sauce.
Notes
