Homemade Jalapeño Burgers
These jalapeño burgers are a quick, high-protein dinner made with ground turkey, fresh cilantro, lime, and simple spices. They’re juicy, flavorful, and cooked in a skillet for an easy weeknight meal. Serve with roasted potatoes and your favorite toppings like guacamole and green onion for a balanced, satisfying dinner.
Servings 4 servings
Ingredients
For the Cilantro Lime Jalapeño Burgers:
- 1 lb. organic ground turkey (or chicken)
- ¼ cup fresh cilantro chopped
- 1/3 cup red bell pepper diced
- 2-3 tablespoons red onion diced
- 3-4 medium jalapeños finely diced (seeds removed)
- 2-3 tablespoons green onion chopped
- 1 lime juiced
- 1 teaspoon cumin
- Pink salt to taste
- Ground pepper to taste
- 2-3 tablespoons extra-virgin olive oil (or avocado oil)
For the Roasted Potatoes:
- 1-2 lb. bag of baby potatoes
- 1 tablespoon extra-virgin olive oil (or avocado oil)
- Pink salt to taste
- Ground pepper to taste
Instructions
For the Cilantro Lime Jalapeño Burgers:
- In a large bowl, combine the ground turkey, cilantro, bell pepper, red onion, jalapeños, lime juice, cumin, salt and pepper, and form into patties.
- In a medium-large skillet, heat extra-virgin olive oil (or avocado oil) in skillet on medium, then add turkey patties to sear, about 3-4 minutes either side.
- Once browned, add a splash or two of water (or bone broth if you have!) and cover to steam/finish cooking, about 5 minutes.
- Serve with guacamole, chopped green onion and sliced jalapeño on top. Option to also serve roasted potatoes alongside. Enjoy!
For the Roasted Potatoes:
- Preheat oven to 425°F.
- Slice baby potatoes and toss with small amount of avocado oil and pink salt + pepper.
- Lay flat on parchment paper-covered baking sheet and bake for 25-30 minutes, flipping 10 minutes before finished.
To Store & Reheat:
- Store leftover burgers and potatoes separately in airtight containers in the fridge for up to 3–4 days.
- For the burgers: Reheat in a skillet over medium heat with a splash of water or broth to keep them juicy, or microwave in 30-second increments until warmed through.
- For the potatoes: Reheat in the oven at 400°F for 8–10 minutes or in the air fryer for a few minutes until crispy again. You can also microwave, but they won’t be as crisp.
Notes
Swaps & Substitutions:
- Ground turkey: Swap for ground chicken or beef.
- Jalapeños: Use fewer for less heat, or sub poblano for milder flavor.
- Cilantro: Sub parsley if preferred.
- Bell pepper: Any color works, or omit.
- Onion: Use white, yellow, or shallots.
- Lime juice: Lemon works in a pinch.
- Cumin: Swap for chili powder or smoked paprika.
- Oil: Olive oil or avocado oil both work.
- Potatoes: Use Yukon gold, red, or sweet potatoes.
- Add cheese: Optional—add cheddar or your favorite cheese during the last minute of cooking.
- Low-carb option: Skip potatoes and serve with veggies or lettuce wraps.