Mince the jalapeño with seeds removed for milder heat, finely dice the onion into 1/4-inch pieces, mince the garlic cloves, and chop the fresh cilantro. Set all prepped ingredients aside. This early prep ensures everything is ready before you handle the turkey, which keeps the meat cold and prevents overworking it during mixing.

In a large mixing bowl, combine the eggs, Worcestershire sauce, lime juice, salt, smoked paprika, cumin, and black pepper. Whisk together until well blended. Add the prepped jalapeño, onion, garlic, and cilantro to this mixture, stirring gently to combine. This approach allows you to infuse the seasonings and aromatics into the binder before the turkey is added, ensuring even flavor distribution.

Add the ground turkey to the seasoning mixture from Step 2, gently folding it together with your hands until just combined—avoid overworking the meat, as this makes the burgers tough. I like to mix until I no longer see streaks of seasoning, then stop immediately. Divide the mixture into 6 equal portions and gently form each into a patty about 3/4-inch thick with a slight dimple in the center (this prevents them from puffing up during cooking). Add the shredded pepper jack cheese to the center of each patty, folding the edges over slightly to encase it.

Place the formed patties on a plate or baking sheet and refrigerate for at least 30 minutes. This resting time helps the patties hold their shape on the grill and allows the flavors to meld together, resulting in better texture and taste.

Preheat your grill to high heat and lightly oil the grates to prevent sticking. Remove the chilled patties from the refrigerator. Place them on the hot grill with the lid closed and cook for 5 minutes without moving them—this creates a flavorful crust. Flip the patties and cook for another 3 minutes or until they reach an internal temperature of 165°F (use an instant-read thermometer inserted into the thickest part). I always let the burgers rest on the grill for 30 seconds after flipping to help seal in the juices.

Transfer the cooked burgers to a plate or serving board. If desired, place them back on the grill briefly and add additional cheese on top for the final 30 seconds if it hasn't already melted from the embedded cheese during cooking. Serve on toasted buns with your favorite toppings such as lettuce, tomato, avocado, sour cream, or additional cilantro.