Jalapeno Popper Burgers

"Oh boy, these are good-good-GOOD! If you like stuffed burgers and poppers, you'll love these. :)"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Chef Petunia photo by Chef Petunia
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by kellsbella- photo by kellsbella-
Ready In:
25mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

  1. What can I use in place of cheese (non-dairy)?
     
  2. Can I make this ahead and freeze it?
     
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Reviews

  1. Excellent burgers. I used less meat (3 hamburgers) but the same amount of filling (we like rich and cheezy). Broiling was a little tricky (the smoke alarm went off) and the biggest burger was slightly raw in the middle (I probably need to make thinner patties), but I ate it anyway. I will definitely make these again--what a creative and delicious recipe! Thanks for posting it.
     
  2. Five stars across the board and should they be too spicy for anyone, tell them like I tell mine...call 1-800-WHAA. Made for All You Can Cook--Special Event Tag.
     
  3. I only used around a lb of meat for the burgers despite using the full amount of spices etc, should have definitely doubled it to stay true to instructions, however the burgers were so yummy. Used 1 T of jalapeño which was the perfect heat for our family, subbed 1/2 T of onion powder for the flakes, and used regular chile powder instead of ancho. Didn't seal mine well so cheese dripped out a bit, not too much, I baked mine so just scraped any fallout filling onto the burgers before serving. Might refrigerate after stuffing/sealing burgers to get them cold again before cooking next time and see if that helps negate filling fallout. Nice and flavorful! Thanks for posting this!
     
  4. Awesome burgers! These were so juicy and gooey from the cream cheese in the middle. I added more jalapeno and added sliced green onion to the cream cheese mixture. I did have a problem when the burgers were on the grill with the cream cheese spewing out the burgers. Next time I will refrigerate the cream cheese mixture to firm it up a bit before adding in the middle of the burgers to try to prevent this next time. I served these with mayo, lettuce, onion, and tomato. On mine I added a little franks sweet chili sauce. It gave it an awesome sweet and spicy kick and paired so well with the popper burgers! I love dipping my poppers in that sauce so I think it made the sandwich taste more like a popper to me. Thanks for the recipe!
     
  5. Very very good!
     
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Tweaks

  1. I made these burgers for my family tonight to eat while watching the Super Bowl XLVIII, (Great job Sea Hawks!), and they were a hit. I made a whole recipe, but used 2 whole small jalapenos and Hot Shot seasoning instead of the Ancho Chile Pepper Seasoning. These were slightly spicy, but not bad, even my three year old ate some. Also, February in Pennsylvania is not grilling weather and the broiling thing scared me a little, so I made these in a frying pan set on medium-low temp and let them cook for 6 minutes per side and used the recommendation to only flip them once then I finished them off by placing two slices of bacon and then the shredded cheddar and placing them under the broiler for 2 minutes to melt the cheese. Served them alongside garlic fries for a great Super Bowl dinner. These are sure to be made again in the summer! Thanks Julesong.
     
  2. Absoultely Fabulous!! I didn't have ancho chile powder so I used just regular chile powder instead...still amazing though! I also added extra jalapenos..we love spice in our house! they were fabulous!! My husband absolutely raves about these now! We're going to make them into sliders for a dinner party next time!! thanks
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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