Jalapeño Curry Turkey Burgers

Juicy, healthy turkey burgers for your Memorial Day or summer BBQ? I’m thinking YES!

This recipe is back from 2019 when Tony made his first video appearance on Ambitious Kitchen. He was such a trooper during the process — be sure to watch the full video below because there are some fun moments involved (including Tony referencing Forrest Gump).

I don’t know about you guys, but I LOVE TURKEY BURGERS. In fact, more than regular burgers because I love the flavor. And guess what? I revamped these already-incredible jalapeño curry turkey burgers and they are insanely delicious. They’re loaded with curry spices, turmeric, jalapeño, fresh cilantro and an addicting curry tahini sauce that’s going to BLOW YOUR MIND.

I know that burgers may seem complicated, especially if you’re new to cooking them, but I promise you they’re super easy and hopefully the video, tips (and gorgeous photos) will convince you to make these ASAP!

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Everything you’ll need to make these jalapeño curry turkey burgers

These aren’t your average frozen patty turkey burgers. They’re loaded with tons of delicious herbs & spices, and topped with both a fresh homemade slaw and a lip-smacking-good curry tahini sauce. Here’s what you’ll need to make them:

• Ground turkey: I typically use 94% lean ground turkey so that the burgers are still juicy. Ground chicken works just as well!
• Herbs & spices: we’re mixing a diced jalapeño, chopped cilantro, a little coconut sugar, ground turmeric, cumin, yellow curry powder, salt & pepper right into the turkey burger mixture. Flavor BLASTED.
• For the curry sauce: this savory, creamy sauce is made with tahini, fresh lemon juice, garlic, a little pure maple syrup, yellow curry powder, fresh ginger, turmeric, cayenne pepper, salt & pepper. Yes, you’ll want to put it on everything.
• For the slaw: gotta have a fresh, crunchy topping! The homemade slaw has shredded carrots, cabbage (red or green), green onion, cilantro, apple cider vinegar, toasted sesame oil, maple syrup, salt and pepper.
• To serve: feel free to use any buns you’d like (including gluten free). I love a good seedy hamburger bun!

More ways to serve these turkey burgers

I’m always #TeamBun when it comes to burgers, but you could also serve these curry turkey burgers with:

• A big lettuce wrap
• A collard green leave (more tips on this here!)
• Over rice or quinoa for the ultimate burger bowl

Tips for making the best healthy turkey burgers

• Season the meat. It’s SO important to use plenty of herbs and spices in the ground turkey mixture to ensure that it packs flavor. My go-to everyday turkey burger is a mix of cooked diced onions, cumin, cayenne pepper, garlic, a little dijon mustard and salt and pepper. It’s delicious!
• Don’t go too lean. To ensure the burgers stay moist and juicy, you don’t want to use 99% lean turkey meat, otherwise, the burger will most likely dry out and lack the juiciness of a burger we all know and love. I recommend 93-94% lean ground turkey, and if you want them to stay extra moist, you can try and use 1/2 cup shredded zucchini in the burgers (just make sure you squeeze it of excess moisture).
• Use a binder as needed. This burger recipe doesn’t require an egg, but if you feel like you may need one to help bind them together, then you can add 1 egg and 1/4 cup breadcrumbs of choice (I love panko).

How to cook these curry turkey burgers

• On the grill: preheat your grill to medium-high heat and lightly oil the grate. Once the grill is hot, add burger patties and cook until turkey is no longer pink, about 4-5 minutes per side. Serve immediately. Burgers are done when a meat thermometer reaches 165 degrees F. Remember to get all of my best tips & tricks for grilling burgers here!
• On the stove: add 1/2 tablespoon oil to a nonstick skillet. Cook burgers over medium heat for 4-5 minutes per side, or until no longer pink. Burgers are done when a meat thermometer reaches 165 degrees F.

How to store & meal prep turkey burgers

I LOVE making turkey burgers for meal prep because they’re so easy and delicious. Simply cook burgers according to the recipe, then allow them to cool to room temperature before transferring them to a meal prep container and placing them in the refrigerator. Burgers will stay good in the fridge for up to 3-4 days.

Once ready to serve, reheat in the microwave for about 1 minute on high, or on the stovetop. Serve with buns or lettuce wraps!

What to serve with healthy turkey burgers

Get even more side dishes here, and salads here!

See how to make the jalapeño curry turkey burgers

Freezer-friendly curry turkey burgers

• Freeze before cooking: shape your turkey burgers and place them in an airtight, freezer-friendly container or bag. If you’re stacking the burgers I’d recommend putting wax or parchment paper in between the layers so that they don’t stick together. Freeze for up to 3 months. To reheat, you can either let them thaw in the fridge before cooking or cook them directly from frozen – you may just need to cook them a bit longer from frozen.
• Freeze after cooking: let your burger patties cool completely before placing them in airtight, freezer-friendly containers or bags. As I mentioned above, put wax or parchment paper in between the layers of burgers if you’re stacking them. Freeze them for up to 3 months. To reheat, let them thaw in the fridge before reheating in the microwave or on the stovetop for a couple of minutes on each side. You can also reheat these directly from frozen – I recommend doing so on the stovetop.

More grilling recipes you’ll love

Get all of my grilling recipes here!

I hope you love these incredible jalapeño curry turkey burgers! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Jalapeño Curry Turkey Burgers

5 from 24 votes

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Juicy, flavorful jalapeño curry turkey burgers filled with a blend of delicious herbs and spices. Top your burgers with a fresh, crunchy slaw and an addicting curry tahini sauce that doubles as a dip for sweet potato fries! The perfect weeknight dinner.

Ingredients

• For the burgers:
• 1 pound 94% lean ground turkey
• 3 cloves garlic, finely minced
• 1 jalapeño, finely diced (seeds included or leave out seeds if you don’t like spicy food)
• ¼ cup finely chopped cilantro
• 1/2 tablespoon coconut sugar
• ½ teaspoon ground turmeric
• ½ teaspoon cumin
• ½ teaspoon yellow curry powder
• ½ teaspoon salt
• Freshly ground black pepper
• For the sauce:
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, finely minced
• 1 teaspoon pure maple syrup, to sweeten
• 1/2 teaspoon yellow curry powder
• ½ tablespoon freshly grated ginger
• 1/4 teaspoon ground turmeric
• Pinch of cayenne pepper
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1-2 tablespoons warm water, to thin sauce as necessary
• For the slaw:
• 1/2 cup shredded carrots
• 1/2 cup shredded red cabbage (or green works)
• 2 tablespoons chopped green onions
• 1/4 cup chopped cilantro
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon toasted sesame oil
• 1 teaspoon pure maple syrup
• Freshly ground salt and pepper
• To serve:
• 4 4 whole grain or gluten free seedy hamburger buns

Instructions

1. Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, green onion, apple cider vinegar, sesame oil, maple syrup, and salt and pepper. Place in the fridge to marinate while you make and cook the burgers.

2. In a large bowl, add the lean ground turkey, garlic, jalapeno, cilantro, coconut sugar, turmeric, cumin, yellow curry powder, salt and pepper. Mix together with clean hands and form 4 large patties, about 1/3 inch thick. Sprinkle patties with a little more salt and pepper.

3. Preheat grill to medium high heat or about 400 degrees. Lightly oil grill grate.

4. Place burgers on the grill and cook for 5 minutes per side or until completely cooked and no longer pink. A meat thermometer should reach 165 degrees F.

5. While the burgers are cooking you can make the curry sauce: In a small bowl, mix together the tahini, lemon juice, garlic, maple syrup, yellow curry powder, ginger, turmeric, cayenne pepper and salt and pepper. Add a little water to thin, about a teaspoon at a time, if necessary.

6. Place each patty on a bun, then drizzle with a little sauce and top with the slaw and remaining bun. Enjoy. Makes 4 burgers.

Recipe Notes

See the full post for tips, tricks, ways to customize these burgers, and storing & freezing instructions!

Nutrition

Servings: 4 burgers

Serving size: 1 burger with curry sauce (no bun)

Calories: 216kcal

Fat: 12.2g

Saturated fat: 3.1g

Carbohydrates: 4g

Fiber: 1.2g

Sugar: 0.6g

Protein: 23.7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on Juen 25th, 2018, republished on May 22nd, 2019, and updated & republished on May 14th, 2023.