I don’t know about you, but I love a jalapeno popper.
You know, when you take a jalapeno and stuff it with cream cheese, wrap it with bacon and then throw it on the grill. Spicy, creamy, crunchy all in one. So. Flipping. Good.
So, I created a little topping for my beef burger: cream cheese, a little cheddar, chopped jalapeno peppers and chopped bacon.
Dinner is done.
Your weekend needs these burgers.
This recipe makes 4 (half pound) burgers.
2 pounds of ground beef
about 2 tablespoons steak seasoning (we love Montreal Steak Seasoning)
1 (8 oz) package of cream cheese, softened
1 cup of shredded cheddar cheese
2 jalapeno peppers, chopped (seed them if you want less heat)
8 strips of bacon, cooked to crisp and then crumbled (reserve a little for garnish)
Preheat your outdoor grill or indoor grill pan over medium-high heat.
Add your steak seasoning to the ground beef. Divide mixture into four sections and make four patties (make sure to press down each patty a little in the center to avoid the “burger bulge” when they grill).
Add your burger patties to the grill and begin grilling (we do about 6 minutes or so each side).
While your patties are grilling up, make your jalapeno popper topping. In a bowl, combine your cream cheese, cheddar, chopped jalapeno and bacon bits.
When your patties are done, remove from the grill and assemble your burgers. Bun, burger patty, mound of jalapeno popper sauce and a few more crispy pieces of bacon to garnish.
A basic burger plus a fantastic topping equals a great night for dinner!