Jalapeno Popper Turkey Burgers
With Thanksgiving around the corner, are you looking for something different from the typical roasted turkey? Need a fun vegan option? (Or you can make it non-vegan as well).
These Jalapeño Popper Turkey Burgers are SO dang good, and are a lot easier to make then you probably think. Jalapeño Poppers are one of my favorite things, so combining them into a burger is the perfect meal in my opinion. This recipe is truly so easy to put together, and really lives up to the hype, I promise.
- 1 package Abbot's Butcher Turkey Burgers
- 1 package Kite Hill Jalapeño Cream Cheese
- 4 fresh jalapeños
- 1 red onion
- 4 slices vegan American / cheddar cheese
- green leaf lettuce
- 2 hamburger buns
- 2 tsp pink Himalayan salt
- 4 tbsp extra virgin olive oil
- Start by forming your patties. Take 1 turkey burger patty and split it in half, rolling it into 2 balls, and forming 2 new smaller patties. Take a spoonful of jalapeño cream cheese, put it in the center of one of the patties, place the other patty on top, and crimp the edges carefully to seal. Place in the freezer for 10-15 minutes before cooking.
- Take your jalapeños and slice them into strips, removing the seeds. Toss them in olive oil & 1 tsp pink salt, and place onto a baking tray. Put under your broiler until slightly charred (about 5 minutes)
- Season the patties with 1 tsp of pink salt, add 3 tbsp of olive oil to a skillet, and once warm over medium heat, add your patties. Once they're browned (about 3-4 minutes), flip and let the other side cook. Right as soon as you flip them, add 2 slices of vegan cheese to each burger, and cover your pan with a lid so the cheese melts while the other side of the burger cooks.
- Take your buns, and smear both sides with more jalapeño cream cheese. Then add your thinly sliced red onion, and green leaf lettuce. Add your burger patty & then some slices of roasted jalapeños. Top with a bun & enjoy!