Ingredients
- pound ground turkey
- large clove garlic, minced
- tablespoons minced onion
- tablespoons minced red bell pepper
- tablespoon minced green onion
- teaspoons minced fresh cilantro
- teaspoon cayenne pepper
- teaspoon ground cumin
- salt and pepper to taste
- slices pepperjack cheese, cut into quarters
Instructions
-
Step 1
First, I combine the ground turkey with the minced garlic, onion, red bell pepper, green onion, cilantro, cayenne, cumin, salt, and pepper in a mixing bowl. Mix gently until everything is evenly distributed—overworking can make the burgers tough. Then, I divide the mixture into 8 equal portions, shaping them into thin patties. Take a quarter of the pepper jack cheese and place it onto four of the patties. Top each with another patty, sealing the edges firmly so the cheese is trapped inside. Heat a large skillet over medium-high heat. I like to give it a light spray of oil to prevent sticking. Cook the burgers for about 6 minutes on the first side, then flip carefully and cook another 6 minutes, or until the internal temperature reaches 165°F and the juices run clear. Avoid pressing down on the burgers to keep them juicy. Let them rest a minute before serving—that way, the cheese stays molten inside. These are perfect on their own or wrapped in lettuce for a keto bun.