BACON JALAPENO CHEDDAR STUFFED BURGERS
Why bother with toppings that slide right off when you can enjoy these delicious grilled Stuffed Bacon Jalapeno Cheddar Burgers with the toppings inside!
Provided by Krissy Allori
Categories Main Course
Time 30m
Number Of Ingredients 4
Steps:
- To form perfectly cooked patties, consider using a burger press.
- Preheat grill or griddle to high heat. Divide ground beef equally into three portions. For each portion, take about 2/3 of it and form it into a very flat patty with sides (again, this is super easy if using the burger press). Divide the jalapeno, bacon pieces, and cheese into three equal portions. Add 1/2 of the toppings to the meat. With the remaining 1/3, form the meat into a thin circle and top patty, sealing all edges. The goal is to have only ground beef on the outside and all of the toppings in the middle.
- Cook over a hot grill or griddle, 5-8 minutes per side, until done. Enjoy!
Nutrition Facts : Calories 442 kcal, Protein 28 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 120 mg, Sodium 191 mg, ServingSize 1 serving
STUFFED JALAPENO POPPER BACON CHEESEBURGER
Provided by Chris Cockren
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat grill to medium-high heat. Grill jalapenos, turning as needed, until they are charred and blistered all over, about 7-8 minutes. Place jalapenos in a bowl and cover with plastic wrap for about 10 minutes to loosen skins. Peel off skin, cut in half, and remove seeds from jalapenos.
- Chop roasted jalapenos and add half of them to the cream cheese (reserve rest for dressing). Mix well to combine.
- Divide and form the beef into 8 equal pattties. Place 1/4 of the jalapeno - cream cheese mixture onto 4 of the patties, and then top with the remaining 4 plain patties. Completely pinch sides closed to seal in the mixture and reform patties.
- Season generously with Kosher salt.
- Grill burgers over medium-high heat with grill-lid closed until cooked to desired doneness, about 3-6 minutes per side (brushing the grill first with a little bit of oil will prevent burgers from sticking). During the last minute of cooking, top each burger with cheddar cheese slice.
- Assemble burgers on buns with bacon, avocado slices, and the avocado-jalapeno ranch dressing. Devour immediately.
- Combine 1 avocado with ranch dressing in a food processor until smooth. Stir in remaining roasted jalapenos.
STUFFED JALAPEñO-BACON BURGER
Spice up your next barbecue with our Stuffed Jalapeño-Bacon Burger recipe. Diced bacon, jalapeño peppers and two different kinds of cheese combine to make our Stuffed Jalapeño-Bacon Burger something extra special. Our Stuffed Jalapeño-Bacon Burger even gets an extra kick from a spicy aioli!
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 burgers
Number Of Ingredients 10
Steps:
- Remove seeds from jalapenos, cut up and sauté for 5 minutes; set aside.
- Finely chop three slices of KRAFT Big Slice Colby Jack Cheese and mix with the cream cheese.
- Add jalapenos and three slices chopped bacon. Mix well and set aside.
- Form the eight burger portions into thin patties. Make sure they are similar in size.
- Distribute the jalapeno cheese mixture evenly over four burger patties. Use the remaining patties as tops. Mold together, making sure the edges are crimped tight.
- Cook on a hot grill. Make sure you don't flip them over too much. Try to cook one side completely before turning. When burgers are about ready, add another slice of Colby Jack cheese on top and let melt.
- Garnish burger with lettuce, tomato, onion, 2 slices of bacon and aioli.
- Note: Don't worry if a little stuffing escapes during the cooking process.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BACON-JALAPENO STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
- In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
- Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
- Pour in the chicken broth and simmer until step 5.
- In a large bowl, mix the eggs, pepper jack cheese and the bacon.
- Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
- Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.
CREAM CHEESE JALAPENO HAMBURGERS
These are the BEST burgers I've ever had. My mother made a version of these and I changed it a little....instead of Jalapeno peppers you can add ANYTHING or just do the cream cheese...trust me...you're family and/or guests will BEG for the recipe!
Provided by Noelle C
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 526.1 calories, Carbohydrate 24.4 g, Cholesterol 130.4 mg, Fat 35.2 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 18.1 g, Sodium 472.1 mg, Sugar 0.8 g
STUFFED JALAPENOS TOPPED WITH BACON
This is a great appetizer and a hit at any party! They get eaten up quickly. You can't tell how hot a jalapeno is, no matter how good you clean them. It's fun to watch people as they take a bite, wondering if the pepper will "bite back" at them. I always make 38 peppers...mostly I double the recipe. I grow jalapenos in my garden, and when they are ready, I get my chili grill out and go to town! I will tell you, this recipe does take time to make. Usually, I will clean the jalapenos and place in a covered bowl in the fridge overnight. The next day I make the stuffing and cook them. You MUST wear rubber gloves to clean them! Believe me, I found out the hard way. First time I made them, I woke up in the middle of the night with my hands burning! If you do not heed my warning, soak your hands in a bowl of milk until the pain goes away. I cook my jalapenos in a chili grill so they cook upright. My grill holds 38 peppers. If you have any extra filling, freeze it. Next time you want to make peppers, you have the stuffing! I have tried different filling combination's, and this one seems to be the party favorite. Feel free to add your own filling ideas as there are a million possibilities.
Provided by mama noah
Categories Mexican
Time 2h45m
Yield 38 peppers, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- TO CLEAN THE PEPPERS-.
- Use jalapenos that are large and straight. Put on your rubber gloves and cut the tops off. To clean the inside I have found that a grapefruit knife works the best.Core out the seeds and scrape the inside. Try to get all the seeds out, especially at the tip. If there are any left inside, you will know it. Place them in the chili grill.
- Fry up the sausage, drain good, and while it's still hot, mix in the cream cheese, garlic, onions, cilantro and shredded cheese. Mix well.
- Poke a tiny hole in the bottom of the chili to let the grease out.
- Put in a pastry bag and squeeze it into the jalapenos.
- Cut bacon strips in thirds and lay on top of the chili. Secure with a toothpick. The toothpick holds the bacon and also stops the jalapeno from falling through when its cooked.
- TO COOK IN THE OVEN --
- Bake in oven (put a flat pan underneath to catch the drips)
- ON THE GRILL --
- cook with indirect heat (need a temp gauge)
- For spicier ones....cook 325° for 30 minutes.
- For not too spicy peppers...cook 325° for 45 minutes. The longer you cook them, the milder they get. Don't cook at a higher temp or the stuffing will cook out of them. When the bacon is done, the peppers are done.
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- Set a skillet over medium heat, use kitchen scissors to cut the bacon slices right into the skillet in bite size pieces. Cook 4 to 5 minutes and remove from skillet and place on paper towels.
- Put the cream cheese, shredded cheddar cheese, and diced jalapeno in a bowl. Stir until evenly mixed.
- Put the ground beef in a bowl and add the bacon, worcestershire sauce, kosher salt, and pepper. Gently stir together with your hands until evenly combined.
- Form the beef into 8 thin burger patties. Form the cream cheese mixture into 4 patties, just a little smaller than the burgers.
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