This INCREDIBLE Chicken or Turkey Taco Burger Recipe has melty cheese, creamy guacamole, and chipotle mayonnaise! Make the burgers ahead to save time!
Welcome to my taco obsession and it’s spillage into every type of food that I make! This recipe was a successful experiment in how tacos can transform into the most incredible burger. This easy Ground Chicken or Ground Turkey Taco Burger Recipe is flavorful, moist, and all together taco-licious. It is chock-full of smokey taco seasonings, cilantro, and scallions. Then on top you’ve got all the taco fixings you need… melty cheese, creamy guacamole, tomato, lettuce, and chipotle mayonnaise! I mean, c’mon, you’ve got to try this!
These Taco Turkey Burgers are a great option for meal planning and adding to Taco Tuesday theme nights!
You know what else is great about these burgers? You can make a double batch and freeze them raw individually. Once frozen, you can combine them in an airtight container and store for up to 4 months in the freezer. Want more freezer hacks? Click here to get my printable cheat sheet with 10 Freezer Hacks to make easy dinners!
Using Chicken or Turkey for Healthier Burgers
We all want to indulge a little during the summer, especially when it comes to grilling and eating outside. But, indulging doesn’t have to be bad, it can also be healthy or at least healthier. You can have a fantastic treat that’s good for you too! It’s all about balance. And that’s just what we have here.
After receiving my Certification in Nutrition and Healthy Living in 2019, I always look for ways to incorporate lean proteins, healthy veggies, and macronutrients, such as fiber into my diet.
The challenge with lean meats is that they can often also be lean on flavor. So, I’ve replaced the higher calorie beef with very lean white meat chicken, but turkey works too. And then I bulked up on flavor! I added tons of flavor with seasonings and fresh cilantro and scallion to the lean chicken so that you don’t miss anything. Now, I did add cheese to the top of this guy, but it’s about balance, right? Lettuce, tomato, and Guacamole are the balance.
The Guacamole has avocado and we all know the health benefits of avocados! They are loaded with vitamins, nutrients, and minerals. They have protein, fiber, and heart-healthy monounsaturated fatty acids. And they contain more potassium than a banana! Here are two more recipes with avocado: Roasted Cumin Carrots with Avocado Crema and Zippy Pineapple Salsa with Avocado and Red Peppers.
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Simple Ingredients and Substitutes
Chicken or Turkey Burger Recipe
- Ground Chicken, white meat 99% lean- You can use any fat content of ground chicken or turkey. You can also make this recipe using ground beef.
- Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely minced yellow or red onion or even shallots.
- Fresh cilantro chopped – In my personal opinion, there is no substitute for the vibrant flavor of fresh cilantro. However, if you do not have it or like it, you can use parsley for the color or simply leave it out.
- Homemade Taco Seasoning: Salt, Chili Powder, Cumin, Garlic Powder, Chipotle Chili Powder (or paprika). You can also use your favorite store-bought taco seasoning.
- Olive Oil Spray
Guacamole
- Avocados – I use regular ripe Hass avocados. You can also use ready made guacamole that you get from the store.
- Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely minced yellow or red onion or even shallots.
- Fresh cilantro chopped – If you do not have it or like it, you can use parsley for the color or simply leave it out.
- Lime Juice – Fresh is best here and it not only adds flavor, but also helps to prevent oxidation too quickly (when the avocado turns brown).
- Salt – Add salt to taste.
Other Burger Toppings
- Hamburger Buns – Use your favorite kind. You can also wrap these burgers in large burrito-size tortillas or wrap in lettuce leaves for a low-carb option.
- Monterey Jack Cheese Slices – You can substitute with Pepper Jack, Cheddar, American, or any other cheese you like!
- Chipotle Chili Pepper powder – This is to mix in with the mayonnaise. You can also use chipotle peppers in adobo, but this will add spice too. If you want it mild, just add the adobo sauce. You can substitute with smoked paprika or chili powder or cumin as well.
- Mayonnaise – You can swap the mayonnaise out with a vegan version, sour cream, plain greek yogurt, or marscapone.
- Tomatoes, large (for slicing) – These are optional and you can use beefsteak, vine, or plum tomatoes.
- Iceberg Lettuce – This is also optional and you can substitute with green leaf lettuce, romaine lettuce, or any other variety that you have.
Simple Cooking Methods
The only thing you really need for this recipe is something to cook the burgers on. Ideally, this would be a grill of some sort, either outdoor gas or charcoal grill or stovetop grill.
If you don’t have a grill available, you can sear the burgers in a hot skillet or frying pan. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. Once you get both sides of the patties seared, cover them to finish cooking through or put in the oven until they reach 165 F degrees internal temperature.
Prep-Ahead for Chicken or Turkey Taco Burgers
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare in the day(s) ahead. (See full recipe below)
Start by mixing the mayonnaise and chipotle powder in a bowl, cover, and store in the fridge.
Moving on to Taco Chicken burger itself. In a large bowl, add the raw ground chicken or turkey meat. Add the chopped cilantro. I love to add fresh cilantro and scallions to it. You can go heavier or lighter, but this is really the perfect amount in the recipe. Next, add in the spices and seasonings: Chili powder, cumin, garlic powder, chipotle chili powder, salt.
Stir to combine and then divide into 6 equal parts using a knife or fork. Once divided, then start to form them into patties. You can do this a day ahead of cooking.
You can also store in the fridge or freeze using aluminum foil or parchment paper cut into patty-size squares to separate the chicken or turkey patties and then stack, seal and freeze them.
Cook Your Taco Burgers!
When you are ready to cook the burgers, you can make the guacamole. This unfortunately, is not a step that can be done in advance as the avocado starts to oxidize and turn brown once exposed to air.
Before cooking/grilling your burgers, spray with Olive Oil Spray so that the burgers do not stick. Cook your burgers on the grill high heat. It should take 5 minutes on each side for an outdoor gas or charcoal grill. Test the internal temperature to ensure it reaches 165 F degrees. At the last minute, add the cheese if you want it to be melted down.
On a stovetop grill or in a skillet you will want to first get a good sear on both sides for about 2 minutes each. Then cover the burgers to finish cooking through, about 4-5 minutes. You can use aluminum foil to cover.
For any method, you want to ensure that the internal temp reaches 165 F degrees.
Assemble your burgers: top with cheese, guacamole, tomato,lettuce, and then chipotle mayo on the top bun!
ENJOY! 😍 Carrie
Chicken or Turkey Taco Burger Recipe FAQs
Sure can! However, I would say to test cook a teaspoon of the burger mixture before adding the salt. Many taco seasonings already have a fair amount of salt in them and if you add more, it could end up being incredibly salty. To test, just add the teaspoon of mixture to a skillet to cook.
If your burger meat mixture is too wet and too difficult to form into patties, it may require a binder. You can add in ¼ cup of breadcrumbs or pureed tortilla chips. You can also add in ¼ cup grated parmesan cheese if you want to keep this low carb.
You can freeze the raw patties individually and then store them airtight in the freezer. This is done easily on a sheet pan in the freezer. Once frozen, transfer to an airtight container. You can also store in the fridge or freeze using aluminum foil or parchment paper cut into patty-size squares to separate the burgers and then stack, seal and freeze them. They will last for up to 4 months in the freezer. You need to defrost them in the fridge for 24 hours before cooking. Check out more Freezer Tips for Easy Dinners!
The burgers take about 5 minutes per side on an outdoor hot grill. Always make sure to check the internal temperature to ensure it reaches 165 F degrees. If not, then leave it cooking for another 1-3 minutes.
Taco Chicken Burger Recipe
This easy Taco Chicken Burger Recipe is flavorful, moist, and all together taco-licious. It's chock-full of smokey taco seasonings, cilantro, and scallions. Then on top you've got all the taco fixings you need… melty cheese, creamy guacamole, tomato, lettuce, and chipotle mayonnaise! #healthyrecipes #chickenburger #turkeyburger #mexicanfood #familydinnerideas #healthydinners
Ingredients
Taco Chicken Burgers
- 2 lbs Ground Chicken, white meat
- 4 Scallion
- ¼ cup Cilantro, chopped
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon garlic powder
- ½ teaspoon Chipotle Chili Powder (or paprika)
- 1 teaspoon Salt
- Olive Oil Spray
Guacamole
- 3 Ripe Avocados
- 2 Scallions
- 2 tablespoon Cilantro, chopped
- ½ Lime
- ¼ teaspoon Salt
Other Burger Toppings
- 6 Burger Buns
- 6-12 Slices Monterey Jack Cheese (or Pepper Jack or Cheddar)
- 1 teaspoon Chipotle Chili Pepper powder
- ½ cup Mayonnaise
- 2 Tomatoes, large (for slicing)
- ½ head Iceberg Lettuce
Instructions
Prep Ahead Steps
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Mix the mayonnaise and chipotle powder in a bowl, cover, and store in the fridge.
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Chop the cilantro and slice the scallions for both the burgers and for the guacamole. You can store the guacamole ingredients in the fridge until you are ready to make it.
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Make the burgers by placing the ground chicken into a large mixing bowl and then adding the cilantro, scallion, and the remaining spices and seasonings. Stir to combine and then divide into 6 equal parts using a knife or fork. Once divided, then start to form them into patties. You can do this a day ahead of cooking and store in the fridge in an airtight container.
Make the Guac and Cook the Burgers
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Get the toppings ready…slice the tomatoes,shred the lettuce, pull out the buns.
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Scoop the avocado out of the skin into a medium mixing bowl and mash it to desired consistency (I like small chunks). Add the chopped cilantro, sliced scallion,and juice from half of a lime. Mix to combine. Add salt to taste.
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Before cooking/grilling your burgers, spray with Olive Oil Spray so that the burgers do not stick. Cook your burgers on the grill high heat. It should take 5 minutes on each side for an outdoor gas or charcoal grill. Test the internal temperature to ensure it reaches 165 F degrees. At the last minute, add the cheese if you want it to be melted down.
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Assemble your burgers: top with cheese, guacamole, tomato, lettuce, and then chipotle mayo on the top bun! Enjoy
Recipe Notes
-
Can I use store-bought taco seasoning?
Sure can! However, I would say to test cook a teaspoon of the burger mixture before adding the salt. Many taco seasonings already have a fair amount of salt in them and if you add more, it could end up being incredibly salty. To test, just add the teaspoon of mixture to a skillet to cook. -
How can I fix burger meat that is too wet/moist?
If your burger meat mixture is too wet and too difficult to form into patties, it may require a binder. You can add in ¼ cup of breadcrumbs or pureed tortilla chips. You can also add in ¼ cup grated parmesan cheese if you want to keep this low carb. -
How do I freeze this burgers recipe?
You can freeze the raw patties individually and then store them airtight in the freezer. This is done easily on a sheet pan in the freezer. Once frozen, transfer to an airtight container. You can also store in the fridge or freeze using aluminum foil or parchment paper cut into patty-size squares to separate the burgers and then stack, seal and freeze them. They will last for up to 4 months in the freezer. You need to defrost them in the fridge for 24 hours before cooking.
Linger says
Hi Carrie, the seasonings along in the taco burger has my mouth watering right now. What a great alternative to a greasy hamburger and the perfect recipe for a 4th of July celebration. These are definitely heading to my grill in the very near future. Thanks so much for sharing.
Jeff the Chef says
Wow! I’ve never heard of a taco burger before, and now I can’t get it out of my head. Can I come over for lunch?
Carrie Tyler says
haha, I’m with you, Jeff! I’ve made it several times and still can’t get it out of my head :).
Thanks for the note!
Carrie
Chef Mimi says
this is fabulous. Anything Mexican, Southwestern, or Tex-max-inspired is popular in my house. Such great ingredients and flavors. I always joke that I don’t let people in my house who don’t love cilantro!!!