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Roasted Jalapeño Cheddar Turkey Burgers with BBQ Aioli

5 from 8 votes
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  • 2 jalapeño peppers
  • 1 pound lean ground turkey, I use 94% lean
  • 2 garlic cloves, minced
  • 2 green onions, sliced
  • 2 ounces cheddar cheese, freshly grated
  • 1 large egg, lightly beaten
  • 1/4 cup panko bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 4 ounces cheddar cheese, sliced
  • 1 ripe tomato, sliced
  • 4 lettuce leaves
  • 4 whole wheat buns

BBQ aioli

  • 1/4 cup mayonnaise
  • 3 tablespoons BBQ sauce
  • 2 garlic cloves, minced
  • 2 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground cumin


  • Preheat the broiler in your oven. Place peppers on a baking sheet and set them directly under the broiler, turning them every minute or so until the skin is completely black and charred. Remove the peppers and immediately place them in a large ziplock bag. Let sit for 20 minutes. After 20 minutes, take the peppers out and rub the skins off. Slice off the tops and bottoms, then cut the peppers down the middle. remove the seeds, and chop the peppers. WASH YOUR HANDS!!
  • Add the turkey, peppers, garlic, green onions, cheddar, egg, panko, salt, pepper and paprika to a large bowl. Gently mixed until just combined and form into 4 equal sized patties. Heat a large skillet over medium-high heat and add olive oil. Add the patties and cook until brown on both sides, about 5 minutes per side. Reduce the heat to low, top each burger with the cheddar and cover. Let sit for 1 minute until the cheese melted.
  • Assemble the burgers with the buns, the aioli, tomato slices and lettuce. Serve!

BBQ aioli

  • Combine mayo, BBQ sauce, garlic, paprika and cumin in a food processor and blend until mixed. With the processor on, steam in the olive oil until the mixture comes together. You can store this in the fridge for about a week.

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