Juicy Stuffed Jalapeno Popper Burger Recipes

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.

STUFFED JALAPENO POPPER BURGERS

Steps:

• 1. In a medium mixing bowl, combine cream cheese, chilies, and shredded cheese. Mix on high speed until thoroughly combined. Set aside in freezer.
• 2. In a large mixing bowl combine ground beef and 1 cup salsa verde and egg; lightly mix until combined. divide into 8 equal portions, divide each portion into two 1/4 in. thick patties. Place a generous tablespoon of chilled cream cheese mixture in the centers of half the patties, slightly spread cheese mixture leaving a border of meat around edge. Top with remaining patties; pinch to seal edges.
• 3. Place burgers on grill at medium high heat; grill for 5 minutes then carefully flip patties. Cook an additional 2 minutes then spread remaining chili-cheese mixture on top of each burger (1 to 2 tablespoons)close the grill lid and cook until cheese is melted or bubbled (about 2-3 more minutes.)Also place buns on grill, cut side down and grill until just "toasty". Burgers are done when internal temp. reaches 158-160*F. Serve patties on bun, with onion, tomato,cilantro, desired amount of jalapenos and lettuce. Enjoy hot!

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.