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Jalapeno Popper Burgers Recipe

Jalapeno Popper Burgers Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Jalapeno Popper Burgers

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

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

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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

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

MY REVIEW
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!"

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

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

MY REVIEW
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 is...do not skip the avocado; this really compliments the filling...can't say enough about this burger!"

MY REVIEW
wkmtca User ID: 4530051 124980
Reviewed May. 29, 2014

"do not give this a low rating because YOU don't like the salt level or the amount of meat used. if you haven't tried it ..DO NOT RATE IT. what is wrong with you people? how can you rate for taste what you haven't tried?"

MY REVIEW
RaRa16080 User ID: 7632113 197761
Reviewed May. 29, 2014

"What a great idea! I can't wait to try it at the next cookout.

Unlike the previous reviewer I will grill the jalapeño peppers. Living in the Southwest I've learned that grilling jalapeños reduces some of the "heat" and gives a great flavor.
A popper is not a popper without bacon. If concerned about salt content use reduced salt version or turkey bacon.
I don't plan to take any of the fun or southwest flavor out of this burger!!! Let's be positive on these reviews!"

MY REVIEW
Debra47909 User ID: 6703570 194768
Reviewed May. 28, 2014

"Half a pound each burger??? Seriously? Hopefully you all have some supplemental digestive enzymes handy with this meal. Lol. I know it's hard to put a lot of filling into smaller patties, but how about less filling so you don't need so much meat? No way would I try this recipe as is. The idea does sound good, but I'd cut down on all the ingredients or perhaps use less meat and use some of the filling as topping when the burgers were done, or simply make 6-8 servings with the given amounts instead of the stated four servings."

MY REVIEW
Nonna2U User ID: 6678289 136850
Reviewed May. 28, 2014

"Delicious! There is not anything I would change or could improve on. Gourmet!"

MY REVIEW
staeben User ID: 6622843 186254
Reviewed Feb. 16, 2014

"Absolutely fantastic!"

MY REVIEW
Timbergurl1 User ID: 4047214 194767
Reviewed Feb. 2, 2014

"The only thing I didn't do is grill the jalapenos. I used a shortcut with canned diced chiles, and they still came out GREAT! I can only imagine that they'll be even better if I grilled fresh jalapenos. Yummy!"

MY REVIEW
randcbruns User ID: 828588 181331
Reviewed Sep. 16, 2013

"Amazing burgers! These are loaded with flavor. They do take some effort to stuff but they are so worth the extra steps. These are always a hit when I make them!"

MY REVIEW
Rube1234 User ID: 1260707 124978
Reviewed Jul. 11, 2013

"Best burgers I've ever made! My family raved about them. They are gigantic and not everyone could finish theirs, but the flavor was mouth-watering. The grilled jalapenos really made it! I will definitely make them again (but not on a week night because prep took a while). Thank you for sharing this delicious recipe!"

MY REVIEW
Kools01 User ID: 1433384 186253
Reviewed May. 28, 2013

"These were really flavorful and everyone loved them. The burgers were huge (1/4 lb. each). next time I would pat out 5 of them and increase the cream cheese to 4 oz. to get a little more filling to fill 5 burgers. The guacamole really is vital to the overall great taste. Definitely a keeper of a recipe."

MY REVIEW
lauripobanz User ID: 33298 134861
Reviewed Sep. 30, 2012

"As mentioned, these burgers are huge, and a bit difficult to eat, we ended up making the filling separate and spreading it over the burgers after they were cooked. It was excellent and a lot more manageable, also allowed our younger ones to control the heat. It was also a lot of work to make the patties thin enough, but stay together. (ours didn't) Thus said, they were still excellent."

MY REVIEW
parksville User ID: 1598935 118737
Reviewed Sep. 3, 2012

"If you like burgers w/ a kick, you'll love these! Instead of the time consuming hassle of cooking bacon, I used 6+ tbsp oscar mayer bacon pieces, cooked the jalapenos in a fry pan & used chive & onion cream cheese. Made the burgers well ahead of grilling and refrigerated so flavors could meld. The patties are huge, so next time I'll make more of them in smaller portion sizes. If you don't want the bun, these are delicious served w/ guacamole on the side. A keeper burger recipe!"

MY REVIEW
stevennicole User ID: 2190603 196000
Reviewed May. 26, 2012

"try adding some Franks hot sauce to the cheese!"

MY REVIEW
lesleigh5 User ID: 6116448 193004
Reviewed Oct. 18, 2011

"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"

MY REVIEW
justmbeth User ID: 1196484 113838
Reviewed Oct. 6, 2011

"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."

MY REVIEW
angelasandoval User ID: 2401339 212793
Reviewed Sep. 26, 2011

"I cheated a bit and just chopped up some pickled jalapeno peppers instead of grillling fresh peppers...but these burgers were still incredible!"

MY REVIEW
hclaborn User ID: 3842219 194765
Reviewed Jul. 30, 2011

"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!"

MY REVIEW
Stacy515 User ID: 2785857 212792
Reviewed Jul. 25, 2011

"FABULOUS!!"

MY REVIEW
hawhite88 User ID: 6102982 186252
Reviewed Jul. 16, 2011

"Awesome!"

MY REVIEW
MikeSteeves User ID: 6051604 181330
Reviewed Jun. 21, 2011

"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."

MY REVIEW
sgh812 User ID: 6008443 212791
Reviewed Jun. 2, 2011

"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!!"

MY REVIEW
pageja User ID: 6015810 118736
Reviewed May. 31, 2011

"Delicious!!!"

MY REVIEW
etreichert User ID: 3487533 195999
Reviewed May. 31, 2011

"I didn't have any jalapenos so I used poblanos...EXCELLENT!"

MY REVIEW
clbenik User ID: 4549993 134854
Reviewed May. 30, 2011

"We are making these again tonight, for the second time in 10 days. LOVE LOVE LOVE!! We didn't even bother to put on the guacamole - they were so good with out it!"

MY REVIEW
aug2295 User ID: 4631582 193001
Reviewed May. 30, 2011

"I loved these. We used ketchup instead of guacamole."

MY REVIEW
erinwichmann User ID: 6012402 119510
Reviewed May. 29, 2011

"This is the best burger I have ever had. I am amazed at how good it is. There isn't a single thing that I would change. Toppings, of course, can be altered to fit one's tastes. I added ketchup and onions."

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Wine Pairings

Medium-Bodied Red Wine

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