These low-carb jalapeño turkey burgers are a little spicy, they’re cheesy, they’re flavorful and they’re lighter than your average burger.
Jump to RecipeIf I’m at a burger joint there are 2 things I scan the menu for and that’s sweet potato fries and a burger with grilled jalapeños and onions. That is my ultimate fave combination. Ugh, my mouth literally waters just thinking about it! I love the slight spiciness from the grilled jalapeños, the subtle sweetness from the caramelized onions and how they both make the cheese gooey and melty. It is HEAVEN. ON. EARTH.
When I’m craving a burger but don’t feel like stepping out of the apartment, I’ll make my own version at home. And thus, this delicious AF low-carb jalapeño turkey burger recipe was born. When I’m making it at home, I’ll try to make it a bit lighter by swapping beef for turkey (or chicken), swapping a bun for a lettuce wrap (or a bed of spring mix) and I’ll sneak in some extra veg in the patty (my favorite is sneaking in chopped spinach!).
These burgers are really easy to make but they don’t skimp out on the flavor—they’re soooo flavorful. Quick tip regarding spice levels – if you enjoy the flavor of grilled jalapeño but don’t enjoy the spice, simply omit the seeds or use mild store-bought store bought pickled jalapeños! Feeling adventurous with the amount of spice? Swap the grilled jalapeños for grilled habaneros or serranos!
There are several different ways to play with the spice levels here, but whatever you do, just don’t skip out on the grilled pepper/onion combo. Otherwise, what would even be the point of checking out this low-carb jalapeño turkey burger recipe? 😉
How to Make These Low-Carb Jalapeño Turkey Burgers:
- Mix all of the patty ingredients (with the exception of the olive oil) into a large mixing bowl until thoroughly combined.
- Take about 2-3 tbsps at a time to form 3-3 1/2 inch patties. Set these aside.
- Heat the 1 tbsp of the olive oil in a medium-sized pan on medium heat, then cook your patties for about 4-5 minutes on the first side.
- Flip the patties and place a slice of cheese on top of each patty. Add in about 1 tsp of water to the pan—ensuring you pour the water into the pan and not onto the patty—then top it with a lid. Cook for another 4 minutes covered, then 1 minute uncovered. Repeat until all patties are cooked.
- Meanwhile, in a separate medium-sized saucepan, heat up the 2 tbsp of evoo from the topping’s ingredient list. Sauté the sliced onion and jalapeño peppers in the saucepan for about 4 minutes, stirring about every minute.
- Once all burger components are ready, assemble with the bottom half of the romaine lettuce as the ‘lower bun’ and the top half of the lettuce at the ‘top bun’.
Low-Carb Jalapeño Turkey Burgers – Tips & Tricks
- I love to think of these turkey burgers as a kitchen-sink burger—there are so many delicious ingredients that go well in them! It’s also a really great opportunity to sneak in any hidden veg, like mushroom or kale! You can also a dd in other ingredients for added substance, like quinoa or black beans!
- Store left =overs in the fridge in an airtight container for up to 3-4 days.
Other healthy recipes you’ll love—
Better-For-You Margherita Pizza Bites
Cactus Pico de Gallo (Pico de Gallo con Nopales)
Crispy Oven-Baked Chicken Wings
Fennel and Apple Salad with Goat Cheese
If you make these Low-Carb Jalapeño Turkey Burgers, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
How to Make the Easiest Low-Carb Jalapeño Turkey Burgers
Course: The Latest8
servings20
minutes20
minutes284.51
kcal40
minutesGrilled jalapeños and onions, a juicy homemade turkey patty covered in a blanket of melted cheese, all sandwiched in between two crisp romaine leaves. There’s nothing not to love about these Low-Carb Jalapeño Turkey Burgers – you’ll want to make them all summer long!
Ingredients
- Turkey Patties
1 lb lean ground turkey (or chicken, or beef)
1 c spinach, chopped
2 large garlic cloves, finely minced or microplaned
1 large egg
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika
Pinch of cumin
2 tbsp evoo
- Toppings
10 slices mozzarella cheese (or pepperjack cheese)
1/2 onion, sliced (either white or purple)
2 jalapeños, sliced (omit seeds for less heat)
1/4 tsp salt
1/4 tsp pep
2 tbsp evoo
2 roma tomatoes, sliced
10 romaine leaves (halved, hamburger style)
Ketchup
Mustard
Directions
- Mix all of the patty ingredients (with the exception of the olive oil) into a large mixing bowl until thoroughly combined.
- Take about 2-3 tbsps at a time to form 3-3 1/2 inch patties. Set these aside.
- Heat the 1 tbsp of the olive oil in a medium-sized pan on medium heat, then cook your patties for about 4-5 minutes on the first side.
- Flip the patties and place a slice of cheese on top of each patty. Add in about 1 tsp of water to the pan—ensuring you pour the water into the pan and not onto the patty—then top it with a lid. Cook for another 4 minutes covered, then 1 minute uncovered. Repeat until all patties are cooked.
- Meanwhile, in a separate medium-sized saucepan, heat up the 2 tbsp of evoo from the topping’s ingredient list. Sauté the sliced onion and jalapeño peppers in the saucepan for about 4 minutes, stirring about every minute.
- Once all burger components are ready, assemble with the bottom half of the romaine lettuce as the ‘lower bun’ and the top half of the lettuce at the ‘top bun’.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories284.51
- % Daily Value *
- Total Fat
18.67g
29%
- Saturated Fat 7.03g 36%
- Cholesterol 110.2mg 37%
- Sodium 544.37mg 23%
- Total Carbohydrate
4.67g
2%
- Dietary Fiber 1.31g 6%
- Sugars 1.94g
- Protein 25.23g 51%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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