Name: Mexican-Inspired Turkey Burgers with Chili Lime Mayo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound (454 grams) lean ground turkey; 1 large egg, lightly beaten; 2 tablespoons panko breadcrumbs; 1 tablespoon Worcestershire sauce; 1 tablespoon dijon mustard; 1 tablespoon barbecue sauce; 2 tablespoons finely chopped cilantro; 2 cloves garlic, minced or grated; 1/4 cup finely chopped red onion; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon sea salt; Freshly ground black pepper, to taste; 1 medium red onion, thinly sliced; 1/2 cup apple cider vinegar; 1/2 cup water; 1 teaspoon sea salt; 1 tablespoon maple syrup, honey, or sugar; 1/2 cup mayonnaise (I like avocado oil mayo); 1 teaspoon mild chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon sea salt; 1 tablespoon lime juice; Brioche buns or your favourite burger buns; Sliced tomato; Lettuce or mixed greens; Sliced cheddar or havarti cheese

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Say hello to your new favourite Mexican-inspired turkey burgers with chili lime mayo! They’re easy to make, full of flavour, and packed with protein.

straight on shot of a Mexican turkey burger with chili lime mayo, on a white marble board with a can of IPA in behind

Happy Friday! Where has this week gone? It’s safe to say that the week got off to a strong start here on Up Beet Kitchen, with a new recipe on Monday and a marathon training update on Tuesday. Monday was a civic holiday here in Ontario, and then I was back to work Tuesday, Wednesday, and Thursday. I ended up going out for a visit with my friend Victoria on Wednesday evening, so despite my best intentions, my planned post for Wednesday just didn’t happen.

These days, my weekend is Friday and Saturday. I spent today developing new recipes for next week, enjoying a fun dinner with my parents this evening, and now, finally, I have plunked myself down to enjoy a s’mores bar with a glass of goat milk, hammer out this post, and get organized for tomorrow’s post!

overhead shot of a jar of the chili lime mayo on a light pink backdrop

calling all burger lovers!

I seem to have developed a burger habit this summer. When I am at a loss for what to make, my go-tos have become beef burgers, salmon burgers, lentil burgers, and now, these Mexican-inspired turkey burgers with all the fixings: cheese, tomato, lettuce, pickled red onion, and chili lime mayo on a brioche bun.

These turkey burgers are simple to prepare, requiring just a handful of ingredients. What makes them stand out is their incredible flavour profile. I’ve included Worcestershire sauce, dijon mustard, barbecue sauce, garlic, onion, cilantro, smoked paprika, and cumin as ingredients to add a wallop of flavour to ground turkey, which can sometimes be on the bland side.

And to top these burgers off, I whipped up an incredible chili lime mayo and a batch of quick-pickled red onions. I also highly recommend melting some cheddar or havarti cheese over them in the last couple minutes of cooking. I don’t know about you, but I just can’t fully enjoy my burger without a little cheese!

straight on shot of one of the burgers on a half of a bun, showing the melted cheese on top of the turkey burger, on a white marble board

mexican-inspired turkey burgers: ingredients

To make these turkey burgers, you’ll need the following ingredients:

Ground turkey
Egg
Panko
Worcestershire sauce
Dijon mustard
Barbecue sauce
Cilantro
Garlic
Red onion
Smoked paprika
Cumin
Sea salt and freshly ground black pepper

For the chili lime mayo, you’ll need the following ingredients:

Mayonnaise
Chili powder
Smoked paprika
Lime juice
Garlic powder
Sea salt

For the optional quick-pickled red onion, you’ll need:

Red onion
Apple cider vinegar
Water
Sea salt
Maple syrup, honey, or sugar

For serving, you’ll need:

Buns
Sliced tomato
Lettuce or mixed greens

angled overhead shot showing a turkey burger freshly cooked in a cast iron skillet

how to make moist and flavourful turkey burgers

If making the quick-pickled onions, prepare them first: Place the sliced onion in a heatproof 16-ounce glass jar. In a small saucepan, combine the apple cider vinegar, water, salt, and maple syrup/honey/sugar. Bring to a boil over high heat. Remove from the heat and set aside to cool for two minutes. Pour your pickling liquid into the jar and set aside for 30 minutes. During this time, the onion will “pickle” and turn a beautiful pink colour. The sharp flavour of the onion also mellows in this process.

Make the turkey burgers: In a large bowl, combine the ground turkey, egg, panko, Worcestershire sauce, dijon mustard, barbecue sauce, cilantro, garlic, red onion, smoked paprika, cumin, salt, and pepper. Use your hands to mix together, but do not over-mix. Note: The mixture will be quite moist! This is normal. Wet your hands and form the mixture into 4-6 patties, depending on how large you would like your burgers.

Next, cook the burgers: You might have to do this in a couple of batches, depending on the size of your skillet. Warm a couple teaspoons of olive oil or avocado oil over medium heat in a large skillet (I recommend a cast iron skillet for best results). When it shimmers, add the turkey patties to the skillet and cook for five minutes per side, or until the internal temperature reaches 180 degrees F. Having a meat thermometer is great because it prevents you from over-cooking the turkey burgers (a major cause of dry turkey burgers).

If desired, top the burgers with sliced cheddar or havarti cheese (or your favourite cheese) during the last couple minutes of cooking so that it melts.

Make the chili lime mayo: This can also be made ahead of time. In a bowl, whisk together the mayonnaise, chili powder, smoked paprika, lime, garlic powder, and salt until smooth.

Serve: Serve on brioche buns with greens, sliced tomato, chili lime mayo, and pickled red onion! I love to serve these with a side salad and some sweet potato fries or tortilla chips.

slightly wider angle image of a turkey burger on a beautiful brioche bun with chili lime mayo, cheese, tomato, greens, and quick pickled onions

Here are a few of my favourite salads to pair with these Mexican-inspired turkey burgers:

summery salads to serve with these turkey burgers

how to store homemade turkey burgers

Once cooked and cooled, store these Mexican-inspired turkey burgers in an airtight container in the fridge for up to 3 days.

Alternatively, make the patties now and freeze to enjoy at a later date. Simply prepare the patties, but do not cook them. Place the raw patties on a baking sheet and freeze until firm, 30 minutes. Then, wrap each burger in plastic or parchment paper and place in an airtight freezer bag (or a Stasher Bag for a plastic-free option). Label the bag and freeze for up to 2 months.

Thaw overnight in the refrigerator, then cook the turkey burgers according to the instructions listed in the recipe.

How to store the chili lime mayo: Store the chili lime mayo in an airtight jar or container in the refrigerator for a week. It makes a delicious dip for homemade fries or roasted sweet potato and is also divine when drizzled over a Buddha bowl.

How to store the quick-pickled red onion: Store in an airtight glass jar in the refrigerator for up to one week. Again, they are delicious on sandwiches and Buddha bowls! I love them on an egg, cheese, and arugula sandwich or wrap.

Finally, I hope that you love these Mexican-Inspired Turkey Burgers with Chili Lime Mayo! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post.

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Enjoy!