Jalapeno Popper Burgers Recipe
Jalapeno Popper Burgers Recipe
- 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
- 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.
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.
Reviews for Jalapeno Popper Burgers
Sort By :
"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."
"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!"
"Made with ground turkey and homemade guacamole. Hands down best burger we've ever had."
"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!"
"These were a big hit for my barbeque party !!!!!! Delicious !!!!!"
"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!"
"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?"
"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!"
"Just by looking I can see that there's enough salt to gag an elephant. I prefer to taste the food and not the salt. My experience with grilled peppers is that the inside is soft and the skin is chewy. I wouldn't waste my time grilling them. I would dice the peppers and let them cook with the burger. To cut down on the salt I would leave out the bacon, and the shovel full of salt and only use half the amount of lemon pepper seasoning because most of them have 3/4 teaspoon of salt per teaspoon. Instead of 4 1.5 pound burgers I would make 6 patties. That's 1/3 pound of meat per burger which should be more than enough. I would leave the guacamole in the store. I don't even use avocados. Since I like garlic I would use 6 or more big cloves. One clove per pound is just a waste because you won't get any flavor out of that small amount unless you use the elephant garlic. As is this recipe is a salty gut buster."
"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."
"Delicious! There is not anything I would change or could improve on. Gourmet!"
"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!"
"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!"
"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!"
"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."
"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."
"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!"
"try adding some Franks hot sauce to the cheese!"
"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"
"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."
"I cheated a bit and just chopped up some pickled jalapeno peppers instead of grillling fresh peppers...but these burgers were still incredible!"
"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!"
"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."
"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!!"
"I didn't have any jalapenos so I used poblanos...EXCELLENT!"
"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!"
"I loved these. We used ketchup instead of guacamole."
"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."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.