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Cheesy Grilled Peach Jalapeno Turkey Burger

A juicy turkey burger mixed with cheddar and jalapeño, topped with grilled peaches and a cilantro-lime aioli.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground turkey
  • 2 cloves garlic minced
  • 1 jalapeño seeded and finely chopped
  • 1 cup shredded Cabot Seriously Sharp cheddar cheese divided
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons fresh cilantro minced
  • 1 teaspoon kosher salt
  • 3 peaches sliced thick
  • 4 buns toasted
  • cilantro for topping
  • 1/2 cup mayonnaise
  • 1 tablespoon cilantro minced

Instructions

  • Preheat a grill to medium-high heat (about 400°F/200°C).
  • In a large bowl combine the ground turkey, minced garlic, chopped jalapeño, 1/2 cup of the shredded cheddar, panko, 2 tablespoons minced cilantro, and kosher salt; mix gently until just combined.
  • Divide the mixture into 4 equal portions and shape each into a patty about 3/4–1 inch thick.
  • Place the patties on the preheated grill and cook until fully cooked through, about 10 minutes total, flipping once halfway through.
  • While the burgers cook, place the peach slices on the grill and cook until slightly softened and charred, about 4–5 minutes total, flipping once.
  • Just before removing the burgers from the grill, divide the remaining shredded cheddar among the patties and close the lid briefly until the cheese melts.
  • Make the cilantro-lime aioli by whisking together the mayonnaise, lime juice, lime zest, and 1 tablespoon minced cilantro; keep cold until serving.
  • To assemble, place each cheeseburger on a toasted bun, top with grilled peach slices and reserved cilantro, and spread with the cilantro-lime aioli.

Equipment

  • Propane grill or other grill
  • Large Mixing Bowl
  • Spatula or tongs
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Bowl for aioli
  • Basting Brush (optional)

Notes

  • Do not overmix the turkey to keep burgers tender.
  • Seed the jalapeño for mild heat or leave seeds for more spice.
  • Use ripe but firm peaches for easiest grilling.
  • Toast buns briefly on the grill for extra flavor.
  • Keep the aioli refrigerated until serving.