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What do you get when you combine a jalapeno popper and a great burger? This fantastic recipe! It takes the classic components of a popper and encases them in a juicy patty, for a burst of flavor in every bite.—Jo Davison, Naples, Florida
This recipe is:
Contest Winning
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 burger equals 879 calories, 58 g fat (23 g saturated fat), 204 mg cholesterol, 1,715 mg sodium, 31 g carbohydrate, 5 g fiber, 59 g protein.
Originally published as Jalapeno Popper Burgers in Taste of Home June/July 2011, p67
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on May. 26, 2012 by stevennicole
try adding some Franks hot sauce to the cheese!
Reviewed on Oct. 18, 2011 by lesleigh5
My husband requests these almost once a week all summer long. Delish! Add 1/2 TBSP Worcestershire sauce, some dried onion flakes and 1/2 tsp. cumin to the meat mixture to enhance the flavor. -Lesleigh Baden
Reviewed on Oct. 06, 2011 by justmbeth
This was a really BIG burger! The lemon pepper I have on hand is a bit more overpowering than typical lemon pepper, so that flavor came through a bit too much in the burger. I'm anxious to try again with normal lemon pepper or omitting that ingredient all together.
Reviewed on Sep. 26, 2011 by angelasandoval
I cheated a bit and just chopped up some pickled jalapeno peppers instead of grillling fresh peppers...but these burgers were still incredible!
Reviewed on Jul. 30, 2011 by hclaborn
One of the BEST burgers I've ever made! Raves from my husband and his mother! This was such a great meal, and we'll eat it again for sure. The Guacamole was more important than I'd expected it to be...mmmm!
Reviewed on Jul. 25, 2011 by Stacy515
FABULOUS!!
Reviewed on Jul. 16, 2011 by hawhite88
Awesome!
Reviewed on Jun. 21, 2011 by MikeSteeves
Cross-posted from our View from the Pizer blog:This one took 2nd place in the Taste of Home "Blaze of Glory" grilling contest. It's a heart-stopper worthy of Guy Fiero's meatily choleric snuffling on "Diners, Drive-ins, and Dives." You know where he puts away ten or fifteen thousand calories per visit to said eateries, causing cardiologists across the country to either cringe in horror, or send him a business card in anticipation of some serious medical business.We couldn't keep the grill lit with the wind howling out of the north as it is this evening. WeatherUnderground says the wind is puffing at 6 mph, but it has our cottonwoods bent over like Kevin Bacon getting whacked in Animal House.So we broiled them.These are some seriously tasty works of culinary art. We served them on whole wheat ciabbata rolls. We didn't put the pepper jack cheese or the guacamole on top, in the interests of healthy dining. I did consider some extra sharp cheddar, since the real reason, in my case, is that I just don't like pepper jack. But Leece the Conscience won out ...We had them with some red potatoes fried in the bacon drippings. The potatoes were especially good, since they were left over from a Low Country Boil (Frogmore stew) we did up last week. We can thank Louie for that, since he introduced Leece to this culinary wonder on our recent trip Down East.This is definitely a do-again.
Cross-posted from our View from the Pizer blog:
This one took 2nd place in the Taste of Home "Blaze of Glory" grilling contest. It's a heart-stopper worthy of Guy Fiero's meatily choleric snuffling on "Diners, Drive-ins, and Dives." You know where he puts away ten or fifteen thousand calories per visit to said eateries, causing cardiologists across the country to either cringe in horror, or send him a business card in anticipation of some serious medical business.
We couldn't keep the grill lit with the wind howling out of the north as it is this evening. WeatherUnderground says the wind is puffing at 6 mph, but it has our cottonwoods bent over like Kevin Bacon getting whacked in Animal House.
So we broiled them.
These are some seriously tasty works of culinary art. We served them on whole wheat ciabbata rolls. We didn't put the pepper jack cheese or the guacamole on top, in the interests of healthy dining. I did consider some extra sharp cheddar, since the real reason, in my case, is that I just don't like pepper jack. But Leece the Conscience won out ...
We had them with some red potatoes fried in the bacon drippings. The potatoes were especially good, since they were left over from a Low Country Boil (Frogmore stew) we did up last week. We can thank Louie for that, since he introduced Leece to this culinary wonder on our recent trip Down East.
This is definitely a do-again.
Reviewed on Jun. 02, 2011 by sgh812
These have to be the greatest thing since sliced bread. Made them for Memorial Day party, and it was the only time everyone was silent because they couldn't eat the burger fast enough. Granted they are a little on the thick side, but well worth jaw pain while eating these. Will make these for burger gatherings from here on out!!
Reviewed on May. 31, 2011 by pageja
Delicious!!!
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