Jalapeno Popper Stuffed Burgers make a weeknight feel like the weekend. It's officially summertime so light your grill and enjoy these easy and delicious burgers with a kick.
TIPS
- Chill raw hamburger patties prior to grilling
- Brush grill with oil to prevent sticking
- Use an internal thermometer to test for desired doneness
- Handle burgers gently only flipping once
- Don’t press down on burgers with a spatula
INGREDIENTS:
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2 pounds @feltonangusbeef ground beef (80/20 blend)
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1 Tablespoon oil
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2-4 Jalapenos (2 for mild spice)
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4 ounces cream cheese, softened
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1 cup cheddar cheese, shredded
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8 strips of bacon, cooked to desired doneness
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4 slices cheddar cheese
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4 hamburger buns
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Salt/Pepper to taste
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Burger Toppings: lettuce, tomato, onion, condiments
DIRECTIONS:
- Preheat Grill for Medium-High direct heat (400-450 degrees).
- Brush jalapenos with oil. Place on direct heat and grill until charred (2-3 minutes per side). Remove from grill and place in ziploc bag for 10 minutes.
- Remove jalapenos from bag (I use disposable gloves for this part). Peel skin. Remove seeds and veins. Dice.
- In a bowl, mix cream cheese, shredded cheddar cheese and jalapenos.
- Divide and form the beef into 8 equal patties. Form ½ the patties with slightly raised “bowl shaped” edges. Form the other ½ of the patties into flat “lids”
- Place ¼ of the jalapeno cheese mixture onto the 4 “bowl shaped” patties.
- Top with remaining 4 patties and tightly pinch sides closed.
- Season with salt and pepper.
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Grill burgers over direct heat 6-8 minutes per side until reaching internal 165o F (use a thermometer to check for doneness). Handle burgers gently. Only flip once and never press with spatula.
- Top burgers with sliced cheese during last minute.
- Assemble burgers on buns with bacon and other favorite toppings: lettuce, tomato, onion.
DOWNLOAD AND PRINT RECIPE (PDF)
