If you’re looking for a burger that’s packed with flavor without feeling heavy, my Grilled Southwest Turkey Burgers are about to become one of your new favorites. They’re juicy, smoky, loaded with fresh ingredients, and topped with the dreamiest avocado crema and grilled corn salsa. Every bite tastes like summer.
One of my favorite things about this recipe is that it feels like something you’d order at a restaurant, but it’s surprisingly easy to make at home. The combination of smoky spices, sweet grilled corn, creamy avocado, fresh cilantro, and a little kick from jalapeño is seriously so good.
I also love serving these on my favorite Eat Royo Low Carb Burger Buns. Each bun has just 90 calories, 9g protein, and 23g fiber, so it’s an easy way to add extra protein and fiber while keeping the meal lower in carbs. They toast up perfectly and hold together really well, which is always a win when you’re loading up your burger with toppings.
Whether you’re firing up the grill for a summer cookout, meal prepping lunches for the week, or just craving a healthier burger night, this recipe checks all the boxes. It’s family-friendly, packed with protein, and honestly one of those recipes I find myself making over and over again.
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Why You’ll Love My Grilled Southwest Turkey Burgers
- Juicy, flavorful turkey burgers that never dry out
- Packed with Southwest-inspired flavors
- High in protein and naturally gluten-free (using gluten-free buns if needed)
- Fresh grilled corn salsa adds incredible texture
- Creamy avocado crema takes every bite to the next level
- Perfect for meal prep or backyard BBQs
- Ready in about 30 minutes
Equipment You’ll Need
- Grill or grill pan
- Mixing bowls
- Small blender or food processor
- Knife
- Cutting board
- Measuring cups & spoons
- Spatula
- Grill tongs
What You Will Need
Avocado Crema
- 1 avocado (large)
- 1/3 cup cilantro (chopped)
- 1/2 cup Greek yogurt
- 1 lime (juice & zest)
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 tsp garlic (minced)
Corn Salsa
- 4 cobs corn (grilled)
- 1/2 red onion (medium)
- 1/2 cup cilantro (chopped)
- 1 jalapeño (seeded & diced)
- 2 limes (juice)
- 1 tbsp white wine vinegar
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp salt
Note: You will have extra salsa! It’s so good as a side with some tortilla chips 🙂
Turkey Burgers
- 1 lb. ground turkey
- 1/2 yellow onion (medium, diced)
- 1 jalapeño (seeded & diced)
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 3/4 tsp sea salt
For Serving (Optional)
- 5 burger buns – I used the Eat Royo Low Carb Burger Buns as a great healthier, lower carb option! You can use the code “COOKINGKATIELADY“ for a discount on their site. You could also try my homemade sourdough burger buns.
- Pepper jack cheese slices
- Extra cilantro
- Lime wedges
How To Make Them
- Make the avocado crema. Add all of the avocado crema ingredients to a small blender or food processor. Blend until completely smooth and creamy. Transfer to the refrigerator while you prepare the rest of the recipe.
- Make the corn salsa. Slice the grilled corn kernels off the cob and add them to a bowl with the red onion, cilantro, jalapeño, lime juice, white wine vinegar, chili powder, cumin, and salt. Stir until everything is evenly combined. Refrigerate until ready to serve.
- Prepare the turkey burgers. In a large bowl, combine the ground turkey, diced onion, diced jalapeño, smoked paprika, cumin, chili powder, oregano, garlic powder, and sea salt. Mix gently until just combined, being careful not to overwork the meat. Divide into 5 equal patties.
- Grill the burgers. Preheat a grill or grill pan over medium-high heat. Cook the burgers for about 5 minutes per side, or until they reach an internal temperature of 165°F (74°C). If using pepper jack cheese, place a slice on each burger during the final 2 minutes of cooking so it melts perfectly.
- Assemble. Toast your Eat Royo Low Carb Burger Buns if desired. Spread a generous layer of avocado crema on the bun, add the turkey burger, pile on the grilled corn salsa, and serve immediately.
Katie’s Tips
- Want even more heat? Leave some jalapeño seeds in or add a drizzle of your favorite hot sauce.
- Don’t overmix the turkey mixture or the burgers can become dense.
- Grilling the corn first adds so much smoky flavor—it’s worth the extra few minutes.
- Make the avocado crema ahead of time to save time before dinner.
- Toasting the buns adds the perfect texture.
Variations
- Add sliced avocado for even more creaminess.
- Swap pepper jack for sharp cheddar or smoked gouda.
- Make these into lettuce wraps for an even lower-carb option.
- Add sliced tomatoes and crisp romaine for extra freshness.
- Use ground chicken instead of turkey if that’s what you have on hand.
What to Serve with Turkey Burgers
These burgers pair perfectly with:
- Sweet potato fries
- Air fryer potato wedges
- Watermelon salad
- Pasta salad
- Grilled vegetables
- Fresh fruit
- Chips and guacamole
Storage
Store leftover turkey burgers, avocado crema, and corn salsa separately in airtight containers in the refrigerator for up to 4 days. Reheat the burgers before assembling. The avocado crema is best enjoyed within 2 days for the freshest flavor and color.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Frequently Asked Questions
Can I make these turkey burgers ahead of time?
Yes! You can prepare the burger patties up to one day ahead and keep them covered in the refrigerator until you’re ready to grill.
How do I know when turkey burgers are done?
Turkey burgers should be cooked to an internal temperature of 165°F (74°C).
Can I make these without a grill?
Absolutely! A grill pan or cast iron skillet works just as well.
Can I freeze the turkey burger patties?
Yes! Freeze the uncooked patties between sheets of parchment paper for up to 3 months. Thaw overnight in the refrigerator before cooking.
Are these burgers gluten-free?
The turkey burgers, avocado crema, and corn salsa are naturally gluten-free. Simply use your favorite gluten-free burger bun if needed.
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Dietaries
- High Protein
- Low Carb (with low-carb buns)
- Gluten-Free Option
- Nut-Free
- Soy-Free
- Refined Sugar-Free
These are everything I want in a summer burger—juicy, smoky, fresh, and loaded with flavor. Between the creamy avocado crema, sweet grilled corn salsa, and perfectly seasoned turkey burgers, every bite is packed with goodness. I have a feeling this is one of those recipes you’ll come back to all grilling season long!
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Grilled Southwest Turkey Burgers with Corn Salsa & Avocado Crema
Description
If you're looking for a burger that's packed with flavor without feeling heavy, my Grilled Southwest Turkey Burgers are about to become one of your new favorites. They're juicy, smoky, loaded with fresh ingredients, and topped with the dreamiest avocado crema and grilled corn salsa. Every bite tastes like summer.
Ingredients
Avocado Crema
Corn Salsa
Turkey Burgers
For Serving (Optional)
Instructions
-
Make the avocado crema. Add all of the avocado crema ingredients to a small blender or food processor. Blend until completely smooth and creamy. Transfer to the refrigerator while you prepare the rest of the recipe.
-
Make the corn salsa. Slice the grilled corn kernels off the cob and add them to a bowl with the red onion, cilantro, jalapeño, lime juice, white wine vinegar, chili powder, cumin, and salt. Stir until everything is evenly combined. Refrigerate until ready to serve.
-
Prepare the turkey burgers. In a large bowl, combine the ground turkey, diced onion, diced jalapeño, smoked paprika, cumin, chili powder, oregano, garlic powder, and sea salt. Mix gently until just combined, being careful not to overwork the meat. Divide into 5 equal patties.
-
Grill the burgers. Preheat a grill or grill pan over medium-high heat. Cook the burgers for about 5 minutes per side, or until they reach an internal temperature of 165°F (74°C). If using pepper jack cheese, place a slice on each burger during the final 2 minutes of cooking so it melts perfectly.
-
Assemble. Toast your Eat Royo Low Carb Burger Buns if desired. Spread a generous layer of avocado crema on the bun, add the turkey burger, pile on the grilled corn salsa, and serve immediately.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros are for the burger patty only. Adjust the macros to the burger bun you use and how much avocado crema and corn salsa you use!
