Mexican Turkey Burgers with Jalapeño Black Garlic Aioli

These are Mexican turkey burgers you’ll crave! Plus you’ll love knowing that it is filled with things that are not only super delicious but fuel your body as well.

Mexican Turkey Burger on a green plate

Mexican Turkey Burgers with Jalapeño Black Garlic Aioli

No dry flavorless turkey burgers here!  Mushrooms in the mix help contribute not only to the nutrition, but also the juiciness of this burger, and it’s filled with yummy spices that will leave your tastebuds singing. 
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Mexican Turkey Burger on a Green Plate
Prep Time:23 minutes
Cook Time:12 minutes
Total Time:35 minutes
Servings: 4



  • 4 ounces lion’s mane mushrooms
  • 1 small poblano pepper
  • ¼ medium red onion
  • 4 garlic cloves
  • 1 pound lean ground turkey breast
  • 1 Tablespoon Greek yogurt
  • 3 Tablespoons avocado oil divided (1 T will be used for cooking)
  • teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • 4 ounces pepper gouda (or other cheese) sliced into 4 slices

Jalapeno Black Garlic Aioli

  • ½ cup Greek yogurt
  • ½ jalapeno minced
  • 8 cloves black garlic minced
  • ¼ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • dash salt
  • ¼ teaspoon pepper
  • 1 teaspoon honey

Toppings and Buns

  • 4 whole grain hamburger buns
  • 4 tomato slices
  • ½ avocado sliced
  • 4 red onion slices


  • Make aioli: Combine all ingredients for aioli in small bowl. Cover and refrigerate until ready to use.
  • Prepare toppings: Toast buns, and slice veggie toppings, set aside.
  • Make patties: Process mushrooms, poblano, onion, and garlic in food processor until finely chopped. Scrape into medium mixing bowl.
  • Add ground turkey, Greek yogurt, 2 Tablespoons avocado oil, salt, pepper, chili powder, cumin, coriander, paprika, and garlic powder. Combine until evenly mixed without over-working meat.
  • Pat into 4 large or 6 medium patties.
  • Heat remaining 1 T avocado oil on medium in large cast-iron skillet. Add patties to pan and cook 4 minutes. Flip and cook 2 more minutes.
  • Carefully add ⅓ C water to bottom of pan, cover lightly with tin-foil or lid and cook 4 more minutes. Place one slice of cheese on top of each patty an re-cover. Cook about 2 more minutes – until internal temp of 165℉ is reached. Add small amount of water as needed to keep from drying out.
  • To serve: Spread buns with aioli, add patty, top with toppings.


  • If you aren’t able to find lion’s mane mushrooms, shiitake can be subbed.
  • Often I’ll have mine open face leaving off the top bun and adding a dollop of aioli to the top.
  • Goes great with a green salad and roasted sweet potato cubes in place of standard fries.
  • Be careful of bun ingredients. I have found that bread products are often filled with things I don’t want to consume.
Preferred Ingredients – Avocado oil: Avohass Organic Avocado Oil


Serving: 1burger | Calories: 554kcal | Carbohydrates: 50.7g | Protein: 55.6g | Fat: 16.9g | Saturated Fat: 5.7g | Cholesterol: 114mg | Sodium: 689mg | Potassium: 643mg | Fiber: 10.9g | Sugar: 12.8g | Vitamin D: 102µg | Calcium: 295mg | Iron: 4mg
Calories: 554kcal
Author: Emily Haygood
Nutrition Facts for Mexican Turkey Burgers

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Mexican Turkey Burgers

  • Sometimes you just crave a burger and this one is packed with flavors and textures!
  • It has good quality protein (ground turkey, yogurt), healthy fats (avocado oil, avocado), and fiber (mushrooms, whole grain buns, tomatoes, onions).
  • It goes together quickly.
  • Turkey burgers tend to be dry, but mushrooms help keep this one moist and juicy.
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