Jalapeno Popper Burger

Chef’s Note

“From Certified Angus Beef”








  • 1 12 ground beef (80% lean)
  • 2 fresh jalapenos, seeded and diced small
  • 12 teaspoonground cumin
  • 1 teaspoonkosher salt
  • 12 teaspoonblack pepper
  • 4 ouncescream cheese (1/2 cup)
  • 12 cup finely shredded monterey jack and cheddar cheese blend
  • 12 cup crispy fried jalapeno (such as Frenchs brand)
  • 12 cup crispy fried onions (such as Frenchs brand)
  • 4 hamburger buns, toasted if desired
  • Directions

  • In a mixing bowl, hand mix ground beef with diced jalapenos, cumin, salt and pepper. Form 4 patties and refrigerate 30 minutes.
  • In a clean small bowl mix cream cheese and cheddar jack with a spoon. Form 4 balls about the size of a ping-pong ball. Flatten into disks and refrigerate.
  • Pan sear or grill burgers 4-5 minutes on one side, flip, top each burger with a cheese disc and cook an additional 4-5 minutes (or until the burger’s center reaches 160°F using an instant-read thermometer).
  • Mix fried jalapenos and fried onions. Place each burger on a bun’s bottom half, top with fried jalapeno-onion mixture and bun’s top half.
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