1 pound ground turkey

1 large egg, whisked

1 tablespoon smoked paprika

2 teaspoons chili powder

1 jalapeño pepper, finely chopped (remove seeds and veins for less heat)

⅓ cup sweet onion, finely chopped

½ teaspoon kosher salt

3–4 hamburger buns

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Preheat the grill to medium-high heat.
In a large bowl, combine ground turkey, egg, smoked paprika, chili powder, jalapeño, onion, and kosher salt.
Mix gently until just combined, being careful not to overwork the meat.
Form into 3 or 4 patties, depending on desired size.
Grill patties for 5–6 minutes per side, or until internal temperature reaches 165°F.
Toast hamburger buns on the grill during the last minute of cooking.
Assemble burgers with desired toppings and serve hot.

For extra juiciness, add shredded cheese into the patty mixture.

Leave some jalapeño seeds or add cayenne pepper for more heat.

Top with barbecue sauce and grilled pineapple for a smoky-sweet variation.

Lightly oil grill grates to prevent sticking.

Uncooked patties can be frozen for up to 2 months.