Libby Wilson

Servings:

Prep time:

00:10

Cook time:

00:50

Jalapeno Popper Stuffed Burgers

The ultimate combination for a burger packed with flavor! And still easy enough to throw together on a warm summer night.

No matter how you serve them, these burgers are dressed to impress! Two burger patties stuffed with a delectable blend of cream cheese, bacon and roasted jalapeno peppers to create the exact flavor of the beloved popper, in burger form.



INGREDIENTS

• Jalapeño Poppers
• 1 tsp olive oil
• 2-3 Jalapeño
• 6 strips of bacon* (more if topping the burger as well)
• 4 ounces cream cheese**
• kosher salt and fresh ground pepper to taste

    *Use sugar free turkey bacon for Whole30
    **Suggest using almond based dairy free cream cheese for Whole30

    Burger Patties
    1-pound Country Natural Beef Butcher’s Blend (makes 3 burgers, easily doubles)
    Salt and pepper to taste*
    *Jacobsen Salt Flake Finishing Salt with Tellicherry Peppercorn are great seasoning options and can be found on our Butcher Site

    Optional Burger Toppings
    Iceberg lettuce buns
    Brioche buns
    Pepper jack cheese
    Grilled red onion
    Avocado
    Pickles
    Tomato
    Lettuce
    Ketchup
    Mustard
    Jalapeno popper blend

    NOTES
    Want to make it Whole30? Easy! Substitute in dairy free cream cheese, sugar free bacon (or turkey bacon), and wrap them in lettuce for a Whole30 and keto friendly meal.

    Feel like indulging? Go ahead and make it with your favorite cream cheese, cheddar cheese, candied bacon and brioche bun for something extra decadent.

    DIRECTIONS

    Jalapeño Peppers

    1. Preheat the grill to medium high heat
    2. Rub the jalapeño peppers with the olive oil and grill them with the hood closed over direct heat, flipping them every 3-4 minutes until charred nicely
    3. Turn off the grill heat, and let the peppers steam a bit with the residual heat of the grill
    4. Remove the thin papery skin (gloves are helpful when handling spicy peppers), and the ribs/seeds within.
    5. Dice the pepper flesh small and let cool


    Bacon:

    1. Arrange the bacon on a parchment paper covered sheet pan
    2. Put it into the oven and set to 400 degrees, no preheating needed
    3. Depending on the type of bacon and how thick it is, it will take anywhere between 14 and 18 minutes to cook, no flipping needed
    4. Cook the bacon until it is fairly crisp, chop it up into thick crumbles and let it cool


    Once the bacon and peppers have cooled, fold them into the cream cheese to make the popper blend. 2/3 of the blend will go into the burgers, and the reserve the remaining 1/3 to be used as an optional burger topping.

    Butcher's Blend Burger Patties:

    1. Divide 1 pound of Country Natural Beef Butcher's Blend beef into 6 even sections
    2. Patty the sections into 6 thin patties with fairly smooth edges taking care to not over work the meat
    3. Apply slight pressure to the center of each patty to create a little divot
    4. Add a large tablespoon of the popper blend into the divot in three of the patties
    5. Top with the remaining patties and seal the edges well to contain the popper mixture
    6. Cover the burgers and return them to the fridge for at least 20 minutes

    Prepare your burger toppings and accompaniments. To grill red onions, slice them into ¼ inch thick rounds, rub with olive oil and carefully grill directly or use a grilling basket. Slice the tomatoes, pickles, avocado, cheese, or any other toppings of choice.

    Grilling Burgers:

    1. Preheat the grill to medium high heat
    2. Remove the burgers just a few minutes before you’re ready to grill - stuffed burgers need to be a little cooler and firmer than regular burgers to ensure they maintain structure when being placed onto the grill
    3. Make sure the grill is fully preheated before carefully placing the stuffed burgers on
    4. Cook for approximately 4 minutes with the lid fully closed before flipping
    5. Cook another 3-4 minutes

    COMPILE YOUR BURGER AS YOU WISH AND ENJOY!

    Made in partnership with Cook by Color

    @cookbycolor