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a close up image of a jalapeño ranch turkey burger sitting on a garden salad, in a while salad bowl. The burger is topped with homemade ranch dressing, purple pickled onions, and fresh sliced jalapeños.

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
Cook Time 15 minutes
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.