Baja Turkey Burger Recipe

Prep aromatics

Finely mince the red onion, jalapeño, and garlic. Zest one lime and set zest aside; juice can be reserved for the slaw if desired.

Combine ingredients

In a large bowl, add 1 lb ground turkey, 1/4 cup finely minced red onion, 1/4 cup chopped cilantro, the chopped jalapeño, 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp lime zest, 1 large egg, and 1/4 cup panko breadcrumbs. Use clean hands or a fork to gently mix until just combined; do not overwork the meat or burgers will become dense.

Form patties

Divide the mixture into 4 equal portions (approx. 4 oz each). Lightly wet your hands and shape each portion into a patty about 3/4-inch thick, pressing a shallow dimple in the center of each to prevent doming while cooking.

Chill briefly (optional)

Place formed patties on a plate, cover, and chill in the refrigerator 15–20 minutes. Chilling helps them hold together during cooking but is optional if short on time.

Cook patties

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon olive oil, swirling to coat. When the oil shimmers, add patties without crowding (cook in batches if needed). Cook 4–5 minutes on the first side until bottom is nicely browned. Flip and, if using, place a slice of pepper jack on each patty in the last 1–2 minutes of cooking to melt. Cook a total of 6–8 minutes, or until internal temperature reaches 165°F (74°C). Remove patties to a plate and tent loosely with foil to rest 3–5 minutes.

Make dressing

In a small bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and emulsified.

Combine slaw

In a medium bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup shredded carrot, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cilantro. Pour dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lime if needed. Let slaw sit 10 minutes to soften slightly before assembling.

Toast buns

Heat a clean skillet over medium heat. Spread about 1 tablespoon butter across the cut sides of the 4 buns. Place buns butter-side down in the skillet and toast 1–2 minutes until golden; remove and keep warm.

Assemble burgers

Place a toasted bottom bun on a plate, add a turkey patty, top with a generous scoop (about 1/2 cup) of Baja slaw, a few slices of avocado, and pickled jalapeños to taste. Add the top bun and serve immediately with lime wedges on the side for squeezing over the slaw and patties.

Serving suggestion

Serve with extra slaw, pickled jalapeños, or a light side such as roasted sweet potato fries or a simple corn salad. Leftover slaw keeps refrigerated up to 2 days; cooked patties keep 2 days refrigerated.