Smoky chipotle peppers in adobe sauce and sharp cheddar cheese mixed with lean ground turkey to make the most delicious turkey burgers on the planet.
With a turkey burger recipe like this I might be eating burgers year round! It hard to break the grill out in the middle of a snow storm. I mean it’s possible, and I’ve seen some crazy Buffalonians do it, but I don’t think I’ll be breaking my grill out in December. Buuut I do have a grill pan and plan to use much more during the winter months. Actually, I can’t wait!
This Chipotle Cheddar Turkey Burger recipe is filled with smoky chipotle flavor, sharp cheese, and is beyond juicy.
Most of the ingredients I had in my pantry so All I needed to do was grab ground turkey, cheese, cilantro, and canned chipotle peppers in adobe sauce.
Canned chipotle peppers are a wonderful pantry ingredient. They bring so much flavor to recipes without adding a lot extra calories or fat. The only thing to keep in mind is canned chipotle peppers are spicy if you keep the seeds in. I always scrape the seeds out so I get the flavor, a little bit of heat, but it’s not over the top.
More than likely you will have leftover peppers so just put them in a small freezer bag and stick in the freezer. I recommend taking the seeds about prior to freezing so you can use them straight from the freezer.
If you don’t know by now, I’m a panade believer. A panade is just bread and milk mashed together but it creates the juiciest ground turkey recipe ever. I use it in turkey meatloaf and burger recipes. See my favorite ground turkey recipes here. For this recipe I decided to use panko breadcrumbs in place of bread to help the panade distribute better.
Then I placed the rest of the ingredients on top of the panade. Easy peasy.
I used my hands to mix everything together.
And then I divided the turkey burger mixture into 4 sections and formed patties. Don’t these look puuurty?
I grilled these turkey burgers on a medium high heat grill for about 10 – 12 minutes. The center of the burgers needs to reach an internal temperature of 160 degrees.
Look at these beauties.
Of course, you can serve this on a bun with any burger fixin you like.
I enjoyed my Chipotle Cheddar Burger open-faced with avocado and tomato.
- 1/2 cup panko bread crumbs
- 2-3 tablespoons unsweetened coconut milk or any milk
- 1 lb ground turkey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 chipotle peppers in adobo sauce seeds removed + 1 tablespoon of the sauce
- 1/4 cup chopped cilantro
- 1 cup shredded sharp cheddar cheese
- In a large bowl mix together the panko and milk until in forms into a paste.
- Add in the ground turkey and the rest of the ingredients.
- Using your hands, mix all the ingredients together until combined.
- Divide into 4 patties.
- Cook the turkey burgers on a medium high heat grill for a total of 10 - 12 minutes (turning every few minutes) or until cooked through and the burgers have an internal temperature of 160 degrees.
- Serve with avocado, onion, or other veggies.
Make-ahead instructions These burgers can be prepared ahead of time and stored in the refrigerator up to 3 days and frozen up to 3 months. If frozen, thaw in the refrigerator overnight before cooking on the grill. You might need to add a little extra time to reach an internal temp of 160 degrees.