Jalapeño Ranch Turkey Burgers made with ground turkey, ranch dressing, spices, and wrapped in a lettuce bun for an easy summer burger recipe that is gluten-free, dairy-free, paleo, and Whole30 approved!
It’s burger week!! If you didn’t know, this week I am sharing all burger themed recipe on ETG! A perfect mid summer recipe pick me up if you need some new burger ideas. And we are starting off with these jalapeño ranch turkey burgers!
I mean who doesn’t like a juicy burger covered in America’s favorite dressing?! Okay, I totally made that up – I have no idea if ranch is America’s favorite, but everyone loves burgers!
I do have a big confession though…
I was never really the biggest fan of ranch. Except for a brief period when I was a kid when Hidden Valley was all the rage. I think I had a little too much of it and got sick of it. I switched to honey mustard and that has been my go-to ever since.
What I love most is they are made with avocado oil, eggs, and spices. I’ve never made homemade ranch (shocker, but like I said, I never really loved it) and I imagine that is exactly how you would make it at home. If making homemade ranch is your thing, you can definitely use it if you have that on hand.
Either way, these paleo turkey burgers are packed with ranch flavor and the whole family will love them!
Jalapeño Ranch Turkey Burgers
Whole30 turkey burgers made with lean ground turkey, ranch dressing, spices, a little coconut flour to hold them together, and then topped with whatever you like! They come together in about 25 minutes and are super easy to make.
Here is what you need:
- ground turkey – I used 93/7
- ranch dressing – I used Tessemae’s
- fresh chives
- garlic powder
- onion powder
- dried parsley
- dried dill
- coconut flour
- salt and pepper
First light your grill and let it come up to temperature. I used a charcoal grill for this as I love the flavor it gives to food, but any kind of grill will work (we’ve also used a Traeger).
Next made your burgers by mixing together all your ingredients and forming into 4 equal patties. The mixture will be a little wet, but will still hold together. I suggest adding 1 tablespoon of coconut flour and adding more if you need it.
Pop the patties into your freezer for 5-10 minutes to allow them to harden up some.
Once the grill is hot, place the burgers over direct heat and grill for 10-15 minutes, flipping once halfway through, until cooked through. Let cook for a few minutes more, remove them from the grill, and then top them however you like!
How long to cook turkey burgers
The time it takes to cook turkey burgers will depend on how thick you make your burgers and the temperature you are cooking at. I suggest cooking them on medium-high over direct heat.
They should take about 10-15 minutes, maybe even a little less if your burgers are thinner. Mine are usually at least an inch thick.
The best way to tell if they are done is to use a meat thermometer. Once they reach an internal temperate of 165 degrees Fahrenheit (or close to it – the temperature will rise some after you remove them from heat), you can take them off the heat source. Then just let them rest for a few minutes!
Turkey burger toppings
We made these burgers straight up with a lettuce bun, red onion, tomato, and then more ranch. Here are some of my favorite burger toppings that will go well with these paleo turkey burgers:
- red onion
- sliced tomato
- lettuce – I like iceberg or romaine for crunch
- bacon – bacon and ranch anyone?
- cheese – delicious if you aren’t strict paleo or doing a Whole30
- whatever else you like!
There is really no wrong way to do it. You are definitely are going to want to add more ranch though 😊
What to serve with Paleo Turkey Burgers
Summer Corn Salad with Tomato and Avocado – not paleo, but delicious
More Burger Recipes
Jalapeño Ranch Turkey Burgers (Paleo/Whole30)
- 1 pound lean ground turkey (I used 93/7)
- 1 jalapeño, diced
- 1 tablespoon fresh chopped chives
- 2 teaspoons dried parsley
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup ranch dressing + more for serving (I used Tessemae's)
- 1-2 tablespoons coconut flour
- salt and pepper, to taste
- optional additions: iceberg lettuce leaves, sliced tomato, red onion, ranch, jalapeño slices
- Heat grill to medium-high heat.
- Mix all ingredients for the burgers in a medium-sized bowl and form them into 4 equal patties. Start with 1 tablespoon coconut flour and add more if your mixture is still too wet. Place on a parchment paper lined baking sheet and freeze for 5-10 minutes to firm up.
- Once hot, place burgers directly on the grill, over direct heat. Grill for 10-15 minutes, flipping once, until cooked through and reach 165 degrees internally.
- Serve with more ranch and optional additions if desired. Enjoy!
This recipe was previously posted and was updated this year!
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