Jalapeño Pepper Jack Turkey Burgers

Whisk the egg, shredded pepper jack, onion, garlic, cilantro, jalapeño, Worcestershire sauce, salt, smoked paprika, cumin, and black pepper in a large bowl.

Add the ground turkey and mix until everything is evenly combined. Divide the mixture into 6 compact patties, about 6 ounces each.

Place the patties on a parchment-lined tray or plate. Cover and refrigerate for at least 30 minutes or up to 24 hours.

Clean the grill grates, lightly coat them with vegetable oil, and preheat the grill to high heat.

Place the cold patties on the hot grill. Close the lid and cook for 5 minutes.

Flip the patties, close the lid, and cook for about 3 more minutes, until the centers reach 165°F. If using cheese slices, add them during the final 30 seconds.

Serve the burgers on buns with your choice of jalapeño slices, spicy mayonnaise, ranch dressing, guacamole, tomato, and lettuce.

Refrigerate leftover cooked burgers in an airtight container for up to 5 days.