Jalapeno Popper Burgers Recipe
Jalapeno Popper Burgers Recipe photo by Taste of Home
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Jalapeno Popper Burgers Recipe

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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
TOTAL TIME: Prep: 30 min. Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Grill: 15 min.
MAKES: 4 servings


  • 3 jalapeno peppers, halved lengthwise and seeded
  • 1 teaspoon olive oil
  • 6 bacon strips, cooked and crumbled
  • 1 package (3 ounces) cream cheese, softened
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 pounds ground beef
  • 4 slices pepper Jack cheese
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 1 large tomato, sliced
  • 3/4 cup guacamole

Nutritional Facts

1 burger: 879 calories, 58g fat (23g saturated fat), 204mg cholesterol, 1715mg sodium, 31g carbohydrate (6g sugars, 5g fiber), 59g protein.


  1. Brush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally. When cool enough to handle, finely chop. In a small bowl, combine the bacon, cream cheese and jalapeno until blended.
  2. In a large bowl, combine the garlic, salt, lemon pepper, pepper and paprika. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon bacon mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
  3. Grill burgers, covered, over medium heat or broil 4 in. from heat for 6-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with pepper Jack cheese. Cover and cook 1-2 minutes longer or until pepper Jack cheese is melted.
  4. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Popper Burgers in Taste of Home June/July 2011 , p67

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Jen User ID: 8966770 256706
Reviewed Nov. 12, 2016

"Sooo good! Country bar and grill worthy! Next time I will use less salt there was enough with the bacon."

baileyduke User ID: 2339360 252289
Reviewed Aug. 6, 2016

"Fantastic burger!! With 2 lbs of hamburger and 4 servings, they are massive!"

dlindenf User ID: 4192917 250006
Reviewed Jul. 2, 2016

"These were excellent! Takes a little time to make, however, my guests raved about these burgers!"

mamarey User ID: 1121217 249447
Reviewed Jun. 15, 2016

"This had great taste and I enjoyed every ingredient that went into it. Next time I will use a more sturdy bun. The bottom of the bun I used was very thin and did not hold up the ingredients.Ended up eating the burger with a fork."

annecooks User ID: 8360491 228752
Reviewed Jun. 30, 2015

"This sounds great! Since we have poppers quite often, I'm just going to top our burgers with the poppers after they're made, and add guacamole."

SarahKerr User ID: 8034178 197763
Reviewed Oct. 20, 2014

"I liked the combination of all the ingredients. Just be mindful when making the beef patties or they can become too big of a burger!"

BoosBug User ID: 7052546 134869
Reviewed Jun. 28, 2014

"Made with ground turkey and homemade guacamole. Hands down best burger we've ever had."

Deaniez User ID: 7863039 136852
Reviewed Jun. 24, 2014

"Awesome burger, even my hubby who doesn't like avocados thought it was a keeper. It was a little putzy but well worth the time! Like other review comments, don't skip the guacamole!"

gucci65 User ID: 7131119 134868
Reviewed Jun. 2, 2014

"These were a big hit for my barbeque party !!!!!! Delicious !!!!!"

tammk User ID: 1037474 151094
Reviewed May. 30, 2014

"Our all time favorite burger...have made this many times and it is just amazing. Since it is just 2 of us, I don't make 2 pounds of meat, but I do make a good amount of filling as once you get the hang of filling them, you can fit more than you think...and this is where the flavor not skip the avocado; this really compliments the filling...can't say enough about this burger!"

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