Cheesy Jalapeño Ranch Turkey Burgers (with homemade ranch dressing)

These jalapeño ranch turkey burgers are ridiculously easy to make and have insanely delicious flavor. They are incredibly juicy and infused with the tang of ranch seasoning and notes of fresh jalapeño. And of course, bits of gooey cheesy in each bite. No bun needed, these bad boys are served on a bed of fresh garden vegetables that pair so well with the ranch herb essence of the burgers. Topped with homemade ranch dressing (which is crazy addictive) and pickled red onions for added zip. I warn you, burgers will never be the same once you try these.

Don’t get me wrong, I love a good beef burger, but when you’re talking stuffed burgers, the ground beef flavor is too strong to really let any added flavors shine through. I don’t care for plain turkey burgers, as there just isn’t enough flavor in the ground turkey to choose them over a classic beef burger. Insert, the perfect burger meat to infuse with my favorite things; jalapeños, ranch, and cheese. So much excitement packed into one patty. The homemade ranch dressing really takes the burger over the top, making these jalapeño ranch turkey burgers insanely delicious.

Serving jalapeño ranch turkey burgers

Let’s not waste any time, or stomach space, on buns with these burgers. Plan this meal for your salad night, one patty on top of a beautiful bed of bibb or butter lettuce, with chopped cucumbers, tomatoes, and pickled red onions. So simple, but you don’t need anything else!

It’s all about the ranch

You will not experience the full flavor potential of this recipe, without the homemade ranch. It truly livens up the entire dish. Homemade ranch dressing is so easy to make, all you need is:

• mayo
• sour cream
• whole milk
• onion powder
• garlic powder
• ranch seasoning (I use the Hidden Valley powder, the same is used for the burgers)
• a bunch of fresh herbs (dill, parsley, chives)

The ingredients are interchangeable, you really can’t mess it up. I love mixing a few different herbs, like chives, parsley and dill. But I’ve also just made this dressing with chives only, and it’s just as delicious.

what about the buttermilk? substitute method

This dressing can be made with buttermilk, but I have found I rarely have it on hand, so the buttermilk substitute works just fine; stir white vinegar into the cup of milk (to sour it) and let it sit for 5 minutes. The ratio for this method is 1 teaspoon of white vinegar per 1 cup of whole milk.

This recipe makes a thinner dressing than the ranch that you buy in a bottle. If you prefer your dressing to be thick, buttermilk will create a thicker consistency and you may use less than a half cup.

What do I need to make jalapeño ranch turkey burgers?

The details of this recipe are quite simple, but these are the highlights:

• fresh garden vegetables for a simple salad to serve the burgers on. I hit up my local farm stand, Sherman Farm, for all these goods
• lots of fresh herbs for superior flavor in the dressing, and scallions that transform the flavor of the patties
• homemade ranch dressing, you don’t want to skip the homemade part, trust me
• pickled onions for topping are strongly recommended. I’ve linked a recipe where I share my quick pickling method

Can I use different meat for these burgers?

I don’t recommend using beef, because the flavor of the beef is much stronger than turkey. You can use ground chicken, but chicken is leaner, so the burgers may not be as moist. I prefer the consistency of ground turkey to ground chicken.

Recipe variations

If you don’t like spicy you can remove the seeds of the jalapeño before adding it to the turkey mixture. If you have eaters that are very sensitive to spicy, you can omit the jalapeño entirely! The green onions add enough flavor on their own.

Bacon goes well with everything cheddar, jalapeño, and ranch! Crumble some cooked bacon on top of this salad.

Want to build this burger with buns? I would spread some mayonnaise on the inside of the burger buns and quickly toast them on the grill before serving. Build your burger with lettuce, tomato, a mound of pickled red onion, and pools of homemade ranch dressing.

Can I freeze the burgers?

I recommend freezing the raw patties. Thaw in the refrigerator the day you plan to grill them!

Cheesy Jalapeño Ranch Turkey Burgers (with homemade ranch dressing)

5 from 1 vote

These jalapeño ranch turkey burgers are ridiculously easy to make and have insanely delicious flavor. They are incredibly juicy and infused with the tang of ranch seasoning and notes of fresh jalapeño. And of course, bits of gooey cheesy shreds in each bite. Topped with addictive homemade ranch dressing and pickled red onions for added zip.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

Jalapeño ranch turkey burgers

• 1 lb ground turkey
• 1 jalapeño diced
• 3 green onions/scallions sliced
• 1 tbsp ranch seasoning I use Hidden Valley powdered mix
• 1 cup shredded cheddar cheese
• ½ tsp salt
• ¼ tsp ground black pepper
• ¼ cup milk whole or 2%

Homemade ranch dressing

• 2 cloves garlic minced
• ½ cup whole milk or buttermilk
• ½ tsp white vinegar omit this if using buttermilk
• 1 tsp ranch seasoning
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• 2 tbsp mayonnaise
• ⅓ cup sour cream
• 1 tbsp each of fresh parsley, chives, and dill finely chopped
• a couple dashes of tobasco sauce optional

Salad for serving

• bibb lettuce
• grape tomatoes
• cucumber
• pickled red onions *see recipe note
• fresh jalapeño sliced

Method

 

1. First make the ranch dressing. If using regular milk instead of buttermilk, in a small bowl, add the milk and the white vinegar. Stir together and let sit for 5 minutes. This is creates a buttermilk substitute.
2. Add the rest of the dressing ingredients to the small bowl. Whisk together until smooth. Refrigerate until ready to use.
3. In a large bowl, combine all ingredients for the jalapeño ranch turkey burgers. Using your hands, mix the ingredients together until everything is incorporated. I like to wear kitchen gloves for this part! But, not necessary.
4. If you have time, refrigerate the turkey mixture for 30 minutes, as this will make the mixture easier to work with to make patties.
5. Preheat grill to medium-high heat. Using your hands, divide the mixture into four equal balls, and slightly flatten into round patties.
6. Spray the grill grates with non-stick spray, then place the prepared patties onto the grill. Close the grill and cook for 8-10 minutes then flip and cook for an additional 6-8 minutes. I like to make sure mine are nice and charred before flipping. The internal temperature should be 165° when they are done.
7. Serve each burger on a bed of bibb lettuce, with chopper cucumbers, fresh jalapeños, tomatoes, and pickled onions for topping. Drench in homemade ranch dressing.

Notes

*Pickled red onions:

• In a small saucepan, bring 3/4 cup of white vinegar, 1/4 cup of water, and 1 teaspoon of sugar to a simmer. Meanwhile, slice one red onion and place it in a large mason jar, or bowl that has a lid.

• Pour the simmering vinegar mixture into the jar with the red onions. Cover with a tight-fitting lid and shake vigorously. Let it sit for 30 mins.