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Jalapeno Popper Burgers

 Jalapeno Popper Burgers
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
4 ServingsPrep: 30 min. Grill: 15 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 4 slices pepper Jack cheese
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 1 large tomato, sliced
  • 3/4 cup guacamole


  • 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.
  • 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

2 of 2

Jalapeno Popper Burgers (continued)

Directions (continued)

  • with remaining patties and press edges firmly to seal.
  • 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.
  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.