Turkey Burger with Poblano and Chimichurri Mayo Recipe
This healthy turkey burger with jalapeno, lime and cilantro is the best! Layered with roasted poblano peppers, avocado and chimichurri mayo, it's bursting with flavor!
How to Make the Best Turkey Burger with Poblano and Chimichurri Mayo
If you’re looking for a flavorful, healthier alternative to the classic beef burger, this turkey burger with poblano and chimichurri mayo delivers in every way. Packed with fresh cilantro, lime zest, and a touch of jalapeño heat right in the patty, these burgers are anything but bland. The combination of bright, zesty flavors makes each bite incredibly satisfying.
What really sets this burger apart are the toppings. Roasted poblano peppers add a smoky, mild heat that pairs beautifully with creamy avocado slices. The star of the show, though, is the chimichurri mayo—a simple blend of tangy chimichurri sauce and creamy mayonnaise that ties everything together with its herbaceous punch.
Whether you’re firing up the grill for a summer cookout or cooking indoors on a weeknight, these turkey burgers come together in just 30 minutes. Serve them on toasted sourdough buns for a hearty meal, or go low-carb with crisp butter lettuce wraps. Either way, you’ll have a restaurant-quality burger that’s lean, fresh, and packed with bold Southwestern flavors.
Turkey Burger with Poblano and Chimichurri Mayo
This healthy turkey burger with jalapeno, lime and cilantro is the best! Layered with roasted poblano peppers, avocado and chimichurri mayo, it's bursting with flavor!
Ingredients
Turkey Burger Patties
Chimichurri Mayo
Toppings
Instructions
Prepare the Patties
- Place all of the turkey burger ingredients in a bowl and lightly toss with a fork into a fine crumble until thoroughly mixed.
- With slightly wet hands, knead for 20 seconds, then pat into 4 tidy patties, 3/4 to 1 inch thick. Smooth the edges.
- Refrigerate until ready to cook, up to 2 days ahead.
Roast the Poblano Peppers
- Char the poblano peppers over a gas burner on the stovetop, turning with tongs, until all sides are blackened and charred evenly.
- Place in a covered bowl or paper bag to steam for 5-10 minutes.
- Peel under running water, removing stems and seeds. Alternatively, char on a grill or roast in a 425°F oven until collapsed.
Make Chimichurri Mayo
- Mix 2 tablespoons chimichurri sauce with 4 tablespoons mayo. Can be made up to 2 days ahead.
Cook the Burgers
- Heat 1-2 tablespoons oil in a skillet over medium heat. Add the turkey burgers and let them get golden, resisting the urge to fiddle.
- Once they get a golden crust, they will naturally release themselves from the pan. Flip and add cheese if desired.
- Cook each side about 5-6 minutes, or until cooked through to 165°F.
- If grilling, preheat grill to medium-high with well-greased grates. Grill each side until golden with good grill marks, 3-5 minutes, then move to a cooler part of the grill to cook through.
Assemble
- Toast the buns and spread both sides with chimichurri mayo.
- Add the cooked turkey burger, roasted poblano pepper, tomato, onion, avocado and microgreens.
- Alternatively, use a lettuce wrap with a few layers of butter lettuce or iceberg lettuce.
Notes
- For a low-carb option, serve as a lettuce wrap or burger bowl instead of using buns.
- You can substitute chipotle mayo for the chimichurri mayo if preferred.
- The patties can be prepared and refrigerated up to 2 days in advance.
