I recommend assembling the burgers the night before so all the ingredients really get a chance to meld. The extra time spent the night before ensures not only better flavor, but once assembled and placed back in the fridge it ensures the burgers stay together better.

Finely chop the onion. Place turkey, onion, cilantro, chile pepper, garlic powder, onion powder, and Grilla Beef Rub in a large bowl. Use your hands to mix well and form into 8 patties.

Preheat either your Silverbac, Kong, or Grilla to 375 degrees. Cook the turkey burgers until they reach at least 165 degrees. Cook time will be dictated by the thickness of burgers, but allow for about 45min of cook time.

Use a small, highly accurate thermometer such as a Thermopop to verify the internal temp. Do not trust the look of the patties, you must cook them until they reach 165 to avoid any issues. Just before the patties are removed from the grill, top with the cheese and serve. If you are looking to keep all the carbs out of the dish, skip the bun and eat it like a hamburger steak with sautéed onions and mushrooms.

If you want fewer carbs but something still handheld, these are great in a wrap with some ranch dressing and tomato and lettuce. Our very own Gold n Bold is a perfect pairing with these burgers as well.