Jalapeno, Lime, and Smoked Mozzarella Turkey Burger
This burger features a blend of flavors that will tantalize your taste buds. Ground turkey is seasoned with black pepper, jalapeno, lime juice, and reduced-sodium Worcestershire sauce, creating a juicy and flavorful patty. Topped with shredded smoked mozzarella cheese, this burger is sure to be a hit.
This burger features a blend of flavors that will tantalize your taste buds. Ground turkey is seasoned with black pepper, jalapeno, lime juice, and reduced-sodium Worcestershire sauce, creating a juicy and flavorful patty. Topped with shredded smoked mozzarella cheese, this burger is sure to be a hit.
- Carbohydrate 34.5913732460625 g
- Cholesterol 87.2936373921637 mg
- Fat 14.7822944251505 g
- Fiber 1.41010529968052 g
- Protein 34.7298065176438 g
- Saturated Fat 4.38422577267483 g
- Serving Size 1 1 Serving (208g)
- Sodium 533.602885216778 mg
- Sugar 33.181267946382 g
- Trans Fat 1.36218465308816 g
- Calories 416 calories
Step-by-step
- Preheat outdoor grill (a George Foreman®-style grill may also be used).
- In a medium size bowl, mix the first 5 ingredients plus 2 Tbsp of olive oil.
- Make equal size burger patties*** and lightly brush with remainder 2 Tbsp of oil.
- Cook for 5-7 minutes, flipping once, or until an internal temperature of 165° F is reached.
- Top each with an equal amount of cheese and melt in a toaster oven or in oven on broil.
- Serve on a toasted bun. (If using George Foreman® grill, once cooked, unplug the grill and add cheese to the burger. Leave the grill open and allow the cheese to slightly melt.)
Pulling ground turkey patties off the heat precisely when the internal thermometer reads 165 degrees Fahrenheit prevents the meat from drying out. Because lean poultry lacks the high fat content of beef, incorporating extra virgin olive oil directly into the protein mixture lubricates the muscle fibers before cooking begins. Acidity from fresh citrus juice denatures surface proteins slightly while capsaicin from minced green chiles disperses evenly through the lipid network during mixing.
Equipment and Grilling Workarounds
An outdoor grill works well, but a countertop contact grill provides a viable indoor alternative that cooks both sides simultaneously. Brushing the exterior surfaces with two tablespoons of oil prevents sticking on metal grates without adding excess calories. Melt the shredded smoked mozzarella quickly under a broiler or inside a toaster oven to avoid overcooking the center of the patty.
- Use a digital meat probe inserted horizontally to verify the 165 degree Fahrenheit target accurately.
- Substitute a cast-iron skillet if outdoor grates or electric presses are unavailable.
- Rest the cooked patties for five minutes before assembly to allow internal juices to redistribute.
