If you can’t tell by now, I love jalapeño poppers and love coming up with new variations. But, honestly, how can you go wrong with bacon? I also love using jalapeños in my cooking because they add an excellent depth of flavour without overpowering heat. This latest variation, Jalapeño Popper Stuffed Burgers, is a fairly purest style burger with very limited flavourings going in.
- 1 1/2 pounds of medium ground beef
- 1/2 cup of chopped jalapenos
- 1/2 cup of chopped cooked bacon
- 80 grams of Greek cream cheese
- A few dashes of Worcestershire sauce
- 1 egg
- 1/2 cup of bread crumbs
- 1/2 tablespoon of onion salt
- A little salt and pepper to taste
- Mix the beef, Worcestershire sauce, egg, bread crumbs, onion salt, salt and pepper into a mixing bowl. Don’t over mix the ingredients.
- Next, take out a small handful of beef and place it on a cutting board. Take out another handful about the same size and place it above the other.
- Flatten both balls out but make a little pocket in the middle of the bottom one. You’ll use that to house all of the popper goodness.
- You may need to warm the cream cheese in the microwave to soften it up. Once it’s malleable, mix the chopped peppers and bacon into the cheese and create a deconstructed popper.
- Place the popper mix in the beef pocket and cover it with the flat burger patty.
- Just work around the edges of the two patties (not squishing the middle) until there aren’t any noticeable seams that the cheese can melt out of.
- Fire up the grill to high heat, I used charcoal, but you can use gas.
- Once the grill is ready, throw the burgers on.
- Let them cook for about 5 minutes, then flip and cook for another 5 minutes.
- Take them out of the grill and let them sit for a few minutes. You have yourself Jalapeno Popper Stuffed Burgers. Enjoy!