Velveeta Jalapeno Stuffed Burgers Recipes

CREAM CHEESE JALAPENO HAMBURGERS

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.

VELVEETA®-STUFFED TACO BURGER

Steps:

• Heat grill to medium heat.
• Mix meat and seasonings just until blended; shape into 8 (1/4-inch-thick) patties. Place 1 VELVEETA cube on each of 4 patties; cover with remaining patties. Pinch edges together to seal.
• Grill 5 to 7 min. on each side or until done (160ºF), placing buns, cut sides down, on grill grate for the last 2 min. Meanwhile, combine avocados and pico de gallo.
• Place burgers on bottom halves of buns; top with burgers and avocado mixture. Cover with tops of buns.

SAUSAGE STUFFED JALAPENOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

VELVEETA® STUFFED JALAPEñO PEPPERS

Steps:

• Press 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then in combined flour and bread crumbs, turning to evenly coat all sides. Repeat to coat each pepper twice. Place on baking sheet.
• Freeze 5 hours or until firm.
• Add 6 peppers to hot oil (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining peppers. Serve warm.

VELVEETA WOW! BURGER

Steps:

• Preheat grill to medium heat. Shape meat into six 3/4-inch-thick patties.
• Grill 7 to 9 min. on each side or until cooked through (160°F); top with VELVEETA. Grill an additional 1 to 2 min. or until VELVEETA is melted.
• Place burgers on bottom halves of buns; top with tomatoes. Cover with tops of buns.

STUFFED JALAPEñO-BACON BURGER

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.