Spicy food has always had a place in my heart, so when I found this recipe obviously I was interested. Turning a jalapeno popper into a burger was seriously one of the best ideas. This burger is perfect for any barbecue. Who doesn't love a good jalapeño pepper?
This recipe originally came from a Hello Fresh meal we ordered, but of course I had to change it a little. I used a mixed berry jam on the bun and it seriously brought it all together. I always use a sweet dipping sauce for my poppers, so this was a no-brainer. I also added minced jalapeño and diced onion to the meat before patting them out into burgers. Last thing, we grilled these babies instead of frying them in a pan. It's a burger, it's gotta have those grill marks and smoky flavor.
Look at those grill marks!! Get ready for a flavor bomb. You are all really going to love these burgers. Lets get cooking!
Wash and prepare all vegetables. Dice the onion, mince half the jalapeño and thinly slice the other half, and slice the tomato. If you would like to pickle the jalapeño slices, place them in a small bowl with 2 tablespoons of white wine vinegar, 1 teaspoon of sugar and 1 tablespoon of water. Set this aside and let the peppers pickle! In a medium bowl, add the ground beef, onion and minced jalapeño. Mix until well incorporated then separate into 4 even portions. Pat each portion out into a round patty. Next in a small bowl add cream cheese and shredded cheese, then heat in the microwave for about 20 seconds and mix well. Place half the cheese mixture on one patty and the other half on another patty. Place the other two patties on top of these and pinch together. Now your patties are stuffed with cheese! Grill these until cooked through, and remove from the heat.
To build the burger, start by toasting your buns on the grill for about 30 seconds. Spread the jam onto the buns and place the burgers onto the buns. Then add two slices of tomato and a few slices of jalapeño and finish by putting the top bun on. Enjoy!! The sweetness from the jam and the spiciness from the peppers are the perfect combination. Happy 4th of July everyone. Get your grill on! Thanks for cooking with me.