A spicy twist on my classic turkey burger, these southwestern turkey burgers are bursting with smoky flavor while remain just 1 WW SP. These southwestern turkey burgers get their smokiness from the cumin and chipotle chili pepper, but are mild enough for the kids.
Top your burgers with chipotle mayo, guacamole, and my simple slaw, and you’ve got a burger bursting with flavor without breaking the points bank.
This burger beats out taco Tuesday. Hell, it beats out Tostada Tuesday. It has all of my favorite smoky flavors of my favorite Mexican food, but in a delicious and juicy burger.
The original turkey burger
My original turkey burger is legit. It is a staple in my house and many of yours for a reason. If you haven’t tried it, you’re missing out. It’s juicy and flavorful—two things rarely associated with turkey burgers.
You can find the original recipe here. I am a creature of habit, and I try to keep my proteins simple. For years, I’ve kept my turkey burger recipe the same just swapped out different toppings. It’s such a versatile burger plus my whole family likes them. Why change?
My wife has been suggesting I make a southern turkey burger for months now; she loves the original, but loves anything with a little chipotle. She was also the person who kept suggesting I make a chipotle mayo which is equally awesome.
The smoky heat
If you’ve been making some of my recipes, you’ll notice there are certain spices I love; chipotle chili powder, cumin, and smoked paprika are some of my favorite spices because of the deep smokiness they add to food.
The chipotle chili powder adds just enough heat without being overpowering. If you don’t have these three ingredients in your pantry, you need to go to the store and buy them immediately.
Smoked paprika is used three times a week in my house, easily. I buy it Trader Joe’s and I always stock up when I’m there.
Layering flavor AND texture
I’ve said this before, but the texture is such an important quality often overlooked in the land of healthy eating. So many dishes are mushy or one note, it’s a bummer. This burger is a celebration of complementary textures and vibrant flavors.
I toasted my buns on the grill by spraying a little cooking spray and putting them cut side down for just long enough to see grill marks. Next, I spread a 1sp layer of creamy and cold guacamole.
Next, I layered crisp thinly sliced red onions. On top of that, my smoky and slightly charred from the grill southwestern turkey burger. I added a heaping scoop of fresh pico de gallo that is cool and juicy.
On top of that, I added a heaping pile of my tangy and crunchy quick slaw. Finally, I drizzled 1sp worth of my creamy and smoky chipotle mayo before adding the top bun. It all its glory, this burger was 5sp for an epic, restaurant-quality burger.
You can find the recipes for my southwestern turkey burger, chipotle mayo, and simple slaw all below. I’ve heard from many folks who freeze my turkey burgers. Some mix if and freeze them raw while others cook them and freeze them, individually.
I love the convenience of being able to heat up a pre-cooked turkey burger in the microwave for a quick 1sp snack. Love these flavors? You’ll love my chicken and biscuits; the recipe uses the same chipotle mayo and slaw, but it makes the ultimate comfort food with my tender biscuits and air fryer chicken breast.
If you do make this or any other recipe of mine, reach out through Instagram and let me know! I love seeing people making and enjoying my food as much as I do. Make sure you tag me @dwardcooks or use the #dwardcooks hashtag!
Southwestern Turkey Burger
- 1 lb lean ground turkey
- 1/3 c panko bread crumbs
- 1/3 c part skim mozzarella
- 1 tsp smoked paprika
- 1.5 tsp cumin
- 1 tsp oregano
- 1/2 tsp chipotle chili pepper
- 1/2 tbsp kosher salt
- 1 tsp black pepper
- 2 tsp worcestershire sauce
- 1 egg
- Combine all ingredients, divide into 6 patties (they puff up so don’t worry if they seem thin), and grill or pan fry.
Dwardcooks Simple Slaw
- 1 lb red cabbage thinly sliced or shredded
- 1/4 cup cilantro finely chopped
- 1 lime zested and juiced
- 2 tbsp apple cider vinegar
- 1 tsp kosher salt
- optional: shredded carrots, thinly sliced jalapeno
- Combine all ingredients and toss. Allow slaw to sit for about 10 minutes before serving, and drain any liquid that comes out of the salted cabbage before serving.
Dwardcooks Chipotle Mayo
- 1/2 c lite mayo
- 1/4 c fat free Greek yogurt
- 3 tsp adobo sauce the sauce in the can of chipotles
- 1 tsp chipotle peppers minced
- Combine all the ingredients. Reserve the chipotle peppers until last, and taste after adding half to have better control of your spice preference.