Ah, the humble burger.
Sometimes I get so caught up in kitchen experiments that I forget to just cook a damn burger once in a while.
We have a red-meat-intolerant hubby in the house though, so burgers here are generally made from alternative meat sources. 
And since a plain chicken, pork or turkey patty can’t even pretend to compare to beef, I dress them up a little.
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Roasted Pepper Turkey Burger
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Spice up your turkey burger with roasted peppers and a hint of smoked paprika for a flavorful twist on a classic dish.
Ingredients
- 2 bell peppers (I used red & green)
- 1 jalapeño
- 1/3 cup (80 ml) chopped parsley
- 2 tsp kosher salt
- Freshly ground black pepper
- 1/2 tsp smoked paprika
- Olive oil
- 1 1/4 lb (565 g) ground turkey
- 1/2 cup (120 ml) panko
Instructions
- Preheat your broiler to high. Place the bell peppers and jalapeño on a baking sheet and broil, turning every few minutes until all sides are blackened, about 10-12 minutes total.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This will make it easier to peel off the skins.
- Once cooled, peel off the skins, remove the seeds, and chop the peppers finely.
- In a large bowl, combine the chopped peppers, parsley, kosher salt, freshly ground black pepper, smoked paprika, ground turkey, and panko. Mix until just combined. Do not overmix to keep the burgers tender.
- Form the mixture into 4 equal patties.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Cook the patties for about 3 minutes on each side, or until they are cooked through and have a nice golden-brown crust.
- Serve the turkey burgers on your choice of buns with your favorite toppings.
Notes
- For a spicier burger, leave some seeds in the jalapeño.
- These burgers can be served on whole wheat buns for a healthier option.
- Leftover patties can be stored in the refrigerator for up to 3 days.
- Reheat them in a skillet to maintain their texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 320
- Sugar: 3 grams
- Sodium: 720 mg
- Fat: 15 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 28 grams
- Cholesterol: 85 mg
If You Liked This Recipe, You’ll Love These
- Baked Enchilada Casserole
- Sweet Pepper Grilled Turkey Burgers
- Roasted Sweet Pepper Crab Bisque
- Sean Brock’s Perfect Burger
Frequently Asked Questions
Why does the recipe include panko in the turkey patties?
Ground turkey is much leaner than beef and can turn dense and dry without a binder. The 1/2 cup (120 ml) of panko absorbs moisture and keeps the patties tender. The instructions also caution against overmixing the turkey mixture “to keep the burgers tender.”
How do I roast the peppers and jalapeño for this recipe?
The instructions say to broil the bell peppers and jalapeño under a high broiler, turning every few minutes, for about 10–12 minutes total until all sides are blackened. Then cover them in a bowl with plastic wrap for 10 minutes — the steam loosens the skins for easy peeling.
Can I control the spice level?
Yes — the notes say that for a spicier burger you can leave some seeds in the jalapeño when you chop the roasted peppers. The base recipe also includes 1/2 tsp smoked paprika for background smokiness.
Mmmm what a tasty burger! I’ll have to try that tonight!
Very nice, Brittany. Love roasted pepper anything.