Smoky Tex-Mex Turkey Burgers from El Paso

This burger brings together the bold, comforting flavors of the Southwest and the lighter profile of turkey, which is why I call them El Paso burgers. They combine roasted poblano chiles, pepper jack cheese, and peppercorn bacon for a juicy, flavorful sandwich that proves you don’t need beef to enjoy a classic burger experience.

Each turkey patty is topped with melted pepper jack, fire-roasted poblano strips, crispy peppercorn bacon, thin red onion slices, and fresh avocado. Served on a toasted brioche bun with lettuce, tomato, and a smear of mayonnaise, these burgers deliver a satisfying mix of spice, creaminess, and crunch. They’re great cooked on an outdoor grill or on a hot skillet indoors.

Turkey Bacon Burgers with Roasted Poblano and Pepper Jack Cheese

Ingredients

• 4 slices thick-cut peppercorn bacon
• 1 pound ground turkey (preferably a lean blend)
• Kosher salt, to taste
• Pinch ground black pepper
• 1 tablespoon olive oil
• 4 slices pepper jack cheese
• 4 brioche burger buns
• 1 to 2 poblano chile peppers, roasted, peeled, and stemmed
• 1/4 cup mayonnaise
• Avocado slices
• Tomato slices
• Lettuce leaves
• Red onion slices

Instructions

• Cook the bacon: In a large skillet over moderately high heat, cook the peppercorn bacon until it is crisp. Transfer to paper towels to drain, then break each strip in half for easy topping.
• Season the turkey: Place the ground turkey in a mixing bowl and season with kosher salt and a pinch of ground black pepper. Mix gently—avoid overworking the meat to keep the patties tender.
• Form the patties: Divide the mixture into four equal portions and shape each into a 4-ounce patty. Make a slight indentation in the center of each patty so they cook evenly and hold their shape.
• Cook the patties: Heat a nonstick skillet over medium heat and add the olive oil. Place the patties in the skillet and cook for about 4 minutes on the first side, until they develop a golden crust and feel firm when pressed.
• Finish and melt the cheese: Flip the patties and cook another 3 to 4 minutes, until cooked through. During the last minute of cooking, top each patty with a slice of pepper jack cheese and cover briefly to help the cheese melt.
• Rest the burgers: Remove the patties from the skillet and let them rest for a minute to allow juices to redistribute.
• Assemble the burgers: Spread mayonnaise on the cut sides of the brioche buns. Place a patty on the bottom bun, then top with bacon pieces, roasted poblano strips, avocado, tomato, lettuce, and red onion as desired. Finish with the top bun.

Tips and Variations

If you enjoy extra heat, include a few slices of jalapeño or a drizzle of chipotle sauce. For a milder version, remove seeds from the roasted poblano and use a mild cheese instead of pepper jack. These turkey burgers pair well with a side of roasted sweet potato fries or a simple green salad. For best flavor, roast poblanos over an open flame or under a broiler until the skins blister, then transfer to a covered bowl to steam for a few minutes before peeling.

Notes

These burgers work well with lean ground turkey, which keeps the sandwich lighter than a traditional beef burger. Once you add the pepper jack, bacon, and roasted poblano, you won’t miss the greasiness or the soggy bun that can come from fattier burgers. Brand names mentioned in original recipes are provided as suggestions; use the ground turkey you prefer.

Nutrition (per serving, approximate)

Calories: 633 kcal • Carbohydrates: 23.7 g • Protein: 42.8 g • Fat: 40.6 g • Saturated Fat: 13.2 g • Cholesterol: 116.9 mg • Sodium: 751 mg • Potassium: 535 mg • Fiber: 1.4 g • Sugar: 3.9 g • Vitamin A: 367 IU • Vitamin C: 24.5 mg • Calcium: 290 mg • Iron: 2.8 mg

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This post was created in partnership with a turkey brand. Thank you for reading and supporting the companies that help make new recipes and content possible. All opinions are my own.