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Flavorful Jalapeño Popper Stuffed Burgers

jalapeño popper stuffed burgers - featured image

These stuffed burgers feature a spicy jalapeño and creamy Pepper Jack cheese filling, delivering a juicy, flavorful burger perfect for spicy lovers and quick gatherings.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 2 medium jalapeños, finely diced (remove seeds for less heat)
  • 4 oz Pepper Jack cheese, shredded or finely chopped
  • 2 oz cream cheese, softened
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper to taste
  • 1 tbsp olive oil or vegetable oil
  • 4 sturdy burger buns, toasted
  • Optional toppings: lettuce, tomato slices, pickles, chipotle mayo

Instructions

  1. Prepare the filling by mixing diced jalapeños, shredded Pepper Jack cheese, and softened cream cheese in a small bowl until combined.
  2. In a large mixing bowl, season the ground beef with garlic powder, onion powder, salt, and pepper. Gently combine without overworking.
  3. Divide the beef into 8 equal portions (about 4 oz each). Flatten each into a thin patty about 1/4 inch thick.
  4. Place a spoonful of the jalapeño and cheese filling in the center of 4 patties. Cover each with the remaining patties and seal edges tightly to prevent filling leakage.
  5. Preheat grill or skillet over medium-high heat and brush with oil.
  6. Cook the stuffed patties for 4-5 minutes per side until charred and cooked through to 160°F (71°C) internal temperature.
  7. Toast the burger buns on the grill or under a broiler until golden and crisp.
  8. Assemble burgers by placing patties on buns and adding desired toppings. Serve immediately.

Notes

Seal the edges of the patties tightly to prevent cheese leakage. Rest patties for a couple of minutes after cooking to redistribute juices. Pan-searing is a good alternative to grilling. For milder heat, remove jalapeño seeds. Patties can be prepared ahead and refrigerated for up to 24 hours or frozen for up to 2 months.

Nutrition

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