It is entirely possible that I overfilled a few of these burgers. Although it is hard to tell from the pictures, there are in fact a bunch of jalapeno pieces mixed in with the cream cheese filling. You can add more or less to suit your tastes.
You can also choose to overfill or save a few calories and use just a bit of the cream cheese mixture. Whatever makes you happy. I didn't use measurements when I made these, so this recipe is roughly what I remember using. The basic idea here is you make thin patties, fill them with a cream cheese jalapeno mixture, top with a second patty, seal the edges and cook.
Jalapeno Popper Burgers
Serves 4-6, amounts vary depending on how big you make your burgers
- 1 1/2 lbs ground beef
- 4-6 hamburger buns, toasted
- 6 oz. cream cheese, softened slightly
- 1/2 cup shredded cheddar cheese
- 3 Tbsp. diced jalapenos
- salt & pepper
- optional: cooked bacon, powdered garlic, lettuce, sliced tomatoes, extra jalapeno
- In a medium bowl, mix the cream cheese, cheddar cheese and diced jalapenos. If you are using extra seasoning, such as garlic powder, add that in as well. Mix well to combine.
- Toast the hamburger buns and set aside. I do this in a skillet with a little butter. If using bacon, cook that now and set aside.
- Divide the hamburger meat up into 4 to 6 portions. For each portion, make two patties. Make sure they aren't overly thick or it will take a lot longer to cook. These will be the top and bottom pieces of a burger. Add a large spoonful of cream cheese filling to a patty and top with the other remaining patty and seal the edges as best as you can. Repeat until finished.
- Cook over medium heat until the burger is cooked through. Don't over flip them as it is rough on the burgers. Try to only flip once or twice. Serve on toasted buns with any lettuce, tomatoes, extra bacon, etc.
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