| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 12 mini burgers |
Ingredients
- 1 1/2 pounds ground turkey
- Kosher salt and cracked black pepper
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon Dijon mustard
- 1 dash Worcestershire sauce
- Blackening Spice, recipe follows
- Olive oil, for cooking
- 12 soft dinner rolls, split
- 2 Roma tomatoes, sliced
- Special Sauce, recipe follows
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Sriracha
- 1 teaspoon pickled relish
- Juice of 1/2 lemon
Instructions
- Heat a large cast-iron griddle over medium-high heat.
- Add the ground turkey to a large mixing bowl and sprinkle lightly with salt and pepper. Stir in the cheese, mustard and Worcestershire sauce and mix until combined. Form the meat mixture into 12 equal patties. Sprinkle both sides of the patties with the Blackening Spice.
- Brush the griddle with some olive oil using a clean tea towel. Cook the burgers for 3 to 4 minutes per side. Serve on split rolls topped with the tomatoes and Special Sauce.
- Whisk together the salt, black pepper, cayenne pepper, garlic powder and onion powder, and transfer to a small plate.
- Combine the mayonnaise, ketchup, mustard, Sriracha, relish and lemon juice in a bowl.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 246 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 46 mg |
| Sodium | 269 mg |
Reviews
The sauce was great the turkey needed Binder and a little more flavor
Thanks Neelys! These are easy, and very flavorful. I used an equal mixture of breast, and thigh meat.
Super easy and packed with flavor. I made turkey sliders two ways for Independence Day: these blackjack burgers and another Neely’s dish, the mini turkey sliders with tomato jam. These were definitely the spicier of the two, but both were a hit!!
Simple and easy to make for a quick meal. The sauce sends it over the top and I love the spicy kick they have.
Try using like only a teaspoon of salt instead of 1 and 1/2 in the blackening spice because it seemed a bit too salty.
These mini turkey burgers are yummy! The blackening spice is what makes these so good. I cut back on the salt a bit and they were perfect. My husband asks for these all of the time! The sauce is good but not necessary. We like to eat them with guacamole on a toasted bun.
Very good, a little salty and enjoyed the special sauce very much.
Made this tonight, which was really a good turkey burger. The blackening spice really adds the flavor!
The BEST turkey burgers I’ve ever made!!! I didn’t have Jack cheese so I used shredded Cheddar that I had in the fridge….tasted great!!
Very good, had great flavor and will definitely make them again. I have made them two times already, and make them into normal sized burgers and not minis. I don’t use as much salt as it says in the blackening spice though. I used my own judgement the first time I made them (So good!!, and followed the recipe the 2nd time on the salt, and for us, 1.5 teaspoons was way too much. Regardless, these burgers are now part of my normal weeknight cooking rotation!