Juicy Stuffed Jalapeno Popper Burger Recipes

JALAPENO POPPER STUFFED BURGERS

Steps:

• To make the filling, chop bacon into small pieces.
• In a large skillet, cook chopped bacon over medium high heat until nice and crispy, about 8 minutes. Drain on paper towel and cool.
• Chop canned jalapenos into small pieces.
• In a medium bowl, combine bacon bits, jalapenos and cheese. Mix well.
• To shape the burgers, divide beef into 8 equal parts, 3oz each, and then flatten each one into thin patties, about ¼-inch thick.
• Place jalapeno popper filling in the middle of 4 patties. Then top them with the other 4 patties and seal the edges. (To make this process much easier, use this burger press. Read the directions in Notes 1.)
• Season the burgers with salt and pepper, or your favorite burger seasoning.
• Heat the grill to medium heat for at least 5 minutes.
• To cook the burgers, grill the burgers over medium heat until cooked through, about 4 minutes per side. (Aim for 160°F internal temperature.)
• Meanwhile, butter the buns and toast lightly over low heat until golden brown and crispy.
• Serve the burgers on prepared toasted buns with other desired toppings and garnishes.

JALAPENO PEPPER JUICY LUCY

Steps:

• Preheat the oven to 450 degrees F. Put a wire rack on a rimmed baking sheet.
• Combine the butter, chipotle and adobo in a small saucepan over medium heat. Cook until the butter is melted and bubbly, about 4 minutes. Set aside.
• Combine the beef, bacon, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix together until well combined. Divide the meat into 12 balls (3 ounces each). Press a jalapeno popper into the center of one ball of meat and bring the meat up and around to completely encase the popper. Pat the meat into the flattest patty you can make while still keeping the popper completely covered. Put on the rack on the baking sheet and repeat with the remaining meat and poppers.
• Bake until the burgers are caramelized around the edges, about 15 minutes. Meanwhile brush the cut sides of the burger buns with the chipotle butter and place cut-side up on a second baking sheet. Remove the burgers from the oven and top each with a cheese slice and 2 pickled jalapeno slices. Return to the oven along with the buns and bake until the buns are hot and the cheese is melted, about 5 minutes.
• Serve the burgers on the buns topped with onion, tomato and lettuce.

JALAPENO POPPER BURGERS

Steps:

• 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 8 thin patties. Spoon bacon mixture onto center of 4 patties; top 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 thermometer reads 160° and juices run clear. Top with pepper jack cheese. Cover and cook 1-2 minutes longer or until 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.

UNSTUFFED JALAPENO POPPER BURGERS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear., Meanwhile, prepare Texas toast according to package directions. In a large skillet, saute onions and red pepper in butter until tender. Spoon onion mixture onto toast slices; top each with a burger, avocado slices and spreadable cheese.

CREAM CHEESE JALAPENO HAMBURGERS

Steps:

• Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
• Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
• Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

LOADED STUFFED JALAPENO POPPERS

Steps:

• Fill a large bowl with ice and cold water and set aside. Slice a thin piece from the bottom of each pepper to stop peppers from rolling onto their sides when baking.
• Bring a large pot of water to a boil over medium-high heat. Drop each pepper carefully into the water and boil 2 minutes. Remove peppers from water and place in the bowl of ice water.
• Cook turkey sausage in a skillet over medium heat until browned, about 3 minutes. Drain excess fat. Stir in Cheddar cheese, cream cheese, Parmesan cheese, ranch-flavored seasoning, and garlic.
• Remove peppers from water and drain. Fill each pepper with sausage mixture, forming a mound. Place filled peppers on a baking sheet; place in the freezer until just frozen, about 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix bread crumbs with butter. Press into the top of the sausage filling.
• Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.

JALAPENO POPPER BURGERS

Steps:

• Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
• Shape the mixture into 12 thin patties, each about 4 inches in diameter.
• Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
• Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
• Cover each patty with one of the remaining 6 patties, sealing the edges well.
• Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.
• Low-carb serving: top with a bit of grated cheddar, guacamole, and enjoy!
• High-carb serving: eat with a bun and other condiments.