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Stuffed Southwest Turkey Burgers with Pepper Jack & Guacamole

Mouthwatering Stuffed Southwest Turkey Burgers with Pepper Jack & Guacamole

Discover the deliciousness of Stuffed Southwest Turkey Burgers with Pepper Jack & Guacamole, a healthier burger option filled with flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 burgers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Burger Patties
  • 1 lb Ground Turkey A lean protein base.
  • 4 oz Pepper Jack Cheese Substitute with Monterey Jack for a milder flavor.
  • 1 can Green Chiles Canned jalapeños can be used for extra heat.
  • 1 tsp Cumin Adds earthy depth; can be omitted.
  • 1 tsp Garlic Powder Use fresh minced garlic for a more robust taste.
  • 1 tsp Salt Adjust to your preference.
  • 1/4 tsp Cayenne Pepper Optional based on your spice tolerance.
For the Guacamole Topping
  • 1 medium Avocado Mash for a fresh guacamole topping.

Equipment

  • grill
  • mixing bowl
  • Meat thermometer

Method
 

Directions
  1. In a large mixing bowl, combine the ground turkey, pepper jack cheese, green chiles, cumin, garlic powder, salt, and cayenne pepper. Mix until everything is evenly incorporated.
  2. Divide the turkey mixture into four equal portions and shape each into a patty about ½ inch thick, making a small indentation in the center.
  3. Place the patties on a plate and chill in the freezer for 20-30 minutes to help maintain their shape while grilling.
  4. Preheat your grill to medium-high heat. Grill the patties for about 5 minutes per side, until they reach an internal temperature of 165°F (75°C).
  5. Mash the avocado in a bowl and season with salt to create the guacamole topping.
  6. After grilling, let the turkey burgers rest briefly, then assemble each patty on a bun topped with guacamole.

Notes

These burgers can be customized to your liking; feel free to swap turkey for ground chicken or experiment with different cheeses and toppings.