Let Me Tell You About These Turkey Burgers (And That One Time…)

So, here’s the deal: Jalapeño Cheddar Guacamole Turkey Burgers with Crispy Onions became a thing in our house after I accidentally bought way too many jalapeños during a big sale at the market. (In my defense, they looked smaller in the basket.) I remember thinking—”Why not throw some into burgers?”—and next thing you know, it’s a weeknight staple. One time, I tried grilling them outside and, well, let’s just say our neighbor wandered over because of the smell, so you may want to invite folks over when you make these. They’re just that good. By the way, is it just me or does slicing onions bring actual tears, not just emotional ones?

Why I Keep Coming Back to This

I make these whenever I want something that’s got a bit of a kick (but not the five-alarm-fire-in-your-mouth kind—unless that’s your jam). My family goes wild because they love the crispy onions almost as much as the burger itself. One time, I tried skipping the guacamole to save a step—no one lets me forget it. Plus, if I’m honest, turkey burgers have a reputation for being, um, a bit dull—but not these. The jalapeños make them spicy, the cheddar makes ’em gooey, and the guac just, like, ties everything together. Sometimes, though, I curse those onions when I’m deep frying and suddenly the smoke alarm’s yelling at me. Life.

Here’s What You’ll Need (With My Usual Substitutions)

500g ground turkey (I’ve swapped in chicken, works in a pinch)
1 jalapeño, seeded and diced (if you’re feeling wild, leave the seeds; I’ve used serranos once—spicy!)
3/4 cup shredded sharp cheddar (or, heck, Monterey Jack if you’re cleaning out the fridge)
1 handful chopped cilantro (My sister hates cilantro, so I sometimes use parsley. Tastes a bit different.)
1/2 tsp garlic powder or a crushed clove of garlic (whatever you have—no one’s judging)
1/2 tsp paprika (smoked is best, but sweet works too)
Salt and black pepper (I never really measure. A generous sprinkle?)
4 burger buns (brioche if you’re fancy, plain ol’ sandwich buns if you forgot to buy anything else)
For the guacamole:
2 ripe avocados (I once used one plus a bit of sour cream to stretch it. Not bad.)
Small tomato, diced
1/4 red onion, finely chopped (white works fine. Even a spring onion if that’s all you have)
Lime juice, to taste (Should be fresh, but bottle lime has saved me once or twice)
Salt and pepper (just, you know, until it tastes right)
For the crispy onions:
1 large onion, thinly sliced (Mandolines scare me, but you can use one)
1/2 cup buttermilk (regular milk + a squeeze of lemon works)
1 cup all-purpose flour (seasoned with salt & pepper and a touch of paprika)
Vegetable oil for frying

How I Actually Put It All Together (No One-Step-At-A-Time Rules Here)

Onion Time. Toss the onion slices in buttermilk and let them hang out while you get everything else ready—minimum 10 mins. (I always forget them in the fridge and end up hurrying, and it’s honestly fine.)
Burger Mix. In a bowl, combine turkey, jalapeño, cheese, cilantro, garlic, paprika, salt, and pepper. Don’t overmix—just until it comes together, lumpy is totally fine here. I always sneak a pinch to check seasoning. Might be gross. But hey, I’m still here!
Shape & Chill. Form into 4 somewhat even patties. (Don’t stress about perfect circles—mine usually look like Australia.) If you have 15 mins to spare, fridge them; makes them easier to handle.
Guacamole Moment. Mash avocados with lime juice until chunky, stir in tomato and onion and more lime if it needs brightness. Salt, pepper. If you have hot sauce, toss in a splash—it’s not traditional, but I do it anyway.
Crispy Onions. Heat a couple inches of oil in a deep-ish pan (medium-high). Toss soaked onions in seasoned flour (squeeze off excess milk, or don’t—it’ll just be messier). Fry in batches till golden-brown, about 2-3 minutes. Drain on a plate with paper towel. This is where my smoke alarm goes off. Every dang time.
Burger Cooking. Grill or pan-fry patties 5-6 mins per side. (If yours fall apart, you’re not alone. Sometimes I just patch them up with a spatula and pretend nothing happened.) Let them rest a minute so the juices stay in.
Assembly Line! Toast the buns if you want. Slather with guac, plop the burger on, pile on crispy onions, top with bun. Eat!

Things I Learned (After Ruining a Few Batches)

Don’t skip chilling the patties if you want them to actually hold together, but honestly, if you’re rushed it still mostly works.
If your onions aren’t super crispy, throw ‘em into the oven for a few minutes at 180°C. Saved my hide more than once.
Guacamole gets brown fast; add extra lime juice if you’re planning ahead. Or just cover with cling film. Or, you know, eat it right away, you impatient rascal.

Stuff I’ve Tweaked (And One That Flopped)

Swapped turkey for chicken—delicious and juicy.
Added a handful of chopped pickled jalapeños instead of fresh for less heat; works great for kids.
Tried making the onions in the oven instead of frying. Don’t. Turns out soggy and sad (unless you have, like, some magical air-fryer I don’t).
Once tried blue cheese instead of cheddar—honestly, a bit too funky for my family, but maybe you’ll love it.

Do You Really Need All the Equipment?

Mixing bowl, frying pan, baking sheet (for keeping mess contained), and a decent skillet for the burgers.
I use tongs for the onions but, if you’re in a pinch, any old fork’ll do (just watch your fingers, please).
No grill? Stove top works, or I’ve even tried broiling the burgers in the oven—just flip halfway through. Bit more faff, but perfectly edible.

How Long Will It Last? (Never a Problem for Us)

Burgers and onions keep in the fridge up to two days, separate from the guac—though honestly, in my house, leftovers are a rare bird. Guacamole goes brown if you look away for too long, but a squeeze more lime and plastic wrap touching the actual surface does help. I think it actually tastes better the next day, but the onions do lose their crunch. I just eat them with a spoon at that point, not gonna lie.

How I Like to Serve ’Em (And My Family’s Quirks)

I usually pile them high and add pickles, but my partner swears by a dollop of ranch on top (don’t ask, he’s from the Midwest). Sometimes we do a side of sweet potato fries; other times, just eat these straight up and call it dinner—knives and forks optional. If you have a beer handy, well, that’s what I call Tuesday night sorted.

Things I’ve Messed Up (So You Don’t Have To)

Rushing the frying—my crispy onions turned into oily little sadness. Wait till the oil’s really hot. You’ll hear the sizzle.
Forgetting to season the guac at all; it’s bland city. Taste as you go. Actually, I find it works better if you slightly overseason because the burger soaks up flavor.
Patties falling apart—usually from overmixing or not chilling. On second thought, just round them up with your spatula and call them “rustic” if anyone asks.

Some Questions I’ve Actually Gotten (No Joke)

Can I make these burgers in advance?: Yes. You totally can shape the patties and keep them covered in the fridge for a day. Actually, they hold together better if they’re cold—just let them sit out a minute or two before cooking or they’ll stick to the pan like nobody’s business.
Is it super spicy?: Not really, unless you throw in all the jalapeño seeds—then, game on! Pickled jalapeños are milder, FYI.
I don’t eat dairy; any swaps for the cheese?: Omit the cheese or use a dairy-free cheese shreds. It really is still good—just more *turkey*ish than *cheddar*ish.
No buttermilk, what do I do?: Normal milk with a splash of vinegar or lemon juice works. Or just use plain milk if that’s what’s knocking about in your fridge.
Can I freeze leftovers?: The burgers, sure—wrap tight, freeze up to 2 months (in theory; I never make enough to actually test this). The onions go a bit limp, so I say just eat ‘em fresh.
Why do mine always fall apart?: Bit of a common tale! Use cold patties and don’t overmix. And, well, sometimes you just get a crumbly one—consider it character.

Anyway, that’s the gist of it. Try these Jalapeño Cheddar Guacamole Turkey Burgers with Crispy Onions and, who knows, maybe you’ll forget all about boring turkey burgers for good. Just keep an eye on the onions… and maybe your smoke detector, too.

Jalapeño Cheddar Guacamole Turkey Burgers with Crispy Onions