Popper Beef Burgers Recipes

JALAPENO POPPER BURGERS

Jalapeno Popper Burgers image

What do you get when you combine a jalapeno popper and a classic burger? This fantastic recipe! It takes the essential components of a popper and encases them in a juicy patty for a burst of flavor in every bite. -Jo Davison, Naples, Florida

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

3 jalapeno peppers, halved lengthwise and seeded
1 teaspoon olive oil
6 bacon strips, cooked and crumbled
3 ounces cream cheese, softened
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper
1/4 teaspoon paprika
2 pounds ground beef
4 slices pepper jack cheese
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
3/4 cup guacamole

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.

Nutrition Facts : Calories 879 calories, Fat 58g fat (23g saturated fat), Cholesterol 204mg cholesterol, Sodium 1715mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 59g protein.

THE POPPER BURGER

The Popper Burger image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup corn syrup
1/4 cup raspberry jam
1 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
2 to 3 jalapeños
1 cup buttermilk
1 cup all-purpose flour
1 cup canola oil (or preferred oil for frying)
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon seasoned salt
2 pounds ground beef (80/20 ground chuck)
4 hallah hamburger buns
1/2 cup cream cheese

Steps:

For the pepper jelly: In a small bowl, whisk together the corn syrup, raspberry jam, crushed red pepper flakes and garlic powder until well incorporated. Cover and set aside.
For the breaded jalapeños: Cut the jalapeños into 1/4-inch slices, removing the stems. Place in a small bowl and add the buttermilk. Cover and soak the jalapeños at room temperature for 1 hour or refrigerated up to 48 hours. Drain off the buttermilk and add the jalapeños to a bowl with the flour. With gloved hands, mix the jalapeños into the flour making sure they are well coated. Let them rest in the flour for 5 to 7 minutes, then sift off the excess flour to prepare for frying. (This resting time helps the flour to hold to the jalapeños during frying.)
In a small saucepan, heat the oil to 325 degrees F.
Add the jalapeños to the oil and fry, gently turning and mixing the jalapeños to ensure even cooking, until they are light golden brown, 2 to 4 minutes. Strain from the oil and place on paper towels.
For the burgers: In a small bowl, mix together the salt, pepper, garlic and onion powders, seafood seasoning and seasoned salt. Set aside.
Form eight 1/4-pound patties from the meat. Sprinkle the seasoning on one side of each of the patties.
Heat a griddle to medium-high heat (or a large frying pan, or grill).
Cook the patties 2 minutes on each side or to the desired doneness. To assemble the burgers, stack 2 cooked patties on each bun, then top with 1 to 2 tablespoons cream cheese, 6 to 7 slices of fried jalapeños and 1 to 2 tablespoons of pepper jelly. Enjoy!

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