This burger has a lot going on and I mean that in the best possible way. You take grilled, charred jalapeños, mix half of them into cream cheese, stuff that into the middle of the patty, and the other half goes into the ranch dressing with avocado. Goes fast. So every bite has roasted pepper flavor coming from two directions. Thick-cut bacon, cheddar on top, and a good bun. It’s a real project burger, but if you’re going to fire up the grill it might as well be for something worth eating.
How to Make Stuffed Jalapeño Popper Bacon Cheeseburger
Grill and steam the jalapeños first
Char the jalapeños on the grill until blistered, then cover them in a bowl for ten minutes before peeling. Steaming loosens the skins so they come off without taking all the flesh with them. Big difference. Remove the seeds after peeling if you want less heat, leave some in if you don’t.
Sealing the stuffed patties
Press the edges of the two thin patties together firmly so the cream cheese doesn’t leak out during cooking. Cold cream cheese holds together better than room temperature, so keep the filling chilled until you’re ready to stuff. Cook over medium-high rather than a screaming hot grill so the center cooks through before the outside burns. 
Stuffed Jalapeño Popper Bacon Cheeseburger
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Jalapeño poppers get a gourmet twist in this juicy bacon cheeseburger. The creamy avocado-jalapeño ranch is the perfect finishing touch.
Ingredients
- 4 jalapenos
- 4 oz (113 g) cream cheese
- 1 lbs (680 g) ground beef
- Kosher salt
- 8 strips thick-cut bacon
- 4 slices cheddar cheese
- 4 hamburger buns
- 1 avocado
- 1 avocado
- 1/2 cups (118 ml) ranch dressing
Instructions
- Heat grill to medium-high heat (approximately 375-450°F / 190-232°C).
- Grill jalapenos, turning as needed, until charred and blistered, about 7-8 minutes.
- Place jalapenos in a bowl, cover with plastic wrap for 10 minutes to loosen skins.
- Peel, halve, and remove seeds from jalapenos.
- Chop roasted jalapenos; add half to cream cheese (reserve the rest).
- Mix well.
- Divide beef into 8 equal patties.
- Place ¼ of the jalapeno-cream cheese mixture onto 4 patties, top with remaining 4 patties.
- Pinch sides to seal.
- Season generously with Kosher salt.
- Grill burgers over medium-high heat (approximately 375-450°F / 190-232°C) with the lid closed until cooked, about 3-6 minutes per side (oil the grill to prevent sticking).
- During the last minute of cooking, add cheddar cheese.
- Assemble burgers on buns with bacon, avocado slices, and avocado-jalapeno ranch dressing.
- For the Avocado-Jalapeno Ranch Dressing:
- Combine 1 avocado with ranch dressing in a food processor until smooth.
- Stir in remaining roasted jalapenos.
Notes
- For easier peeling, score the jalapeños before grilling.
- To prevent the burgers from falling apart, gently press down on them during the first few minutes of grilling.
- Make the avocado-jalapeño ranch ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 700
- Sugar: 5
- Sodium: 1000
- Fat: 45
- Saturated Fat: 20
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
How do I keep the cream cheese filling from leaking out during grilling?
Make the patties thin and press the edges tightly to seal. Don’t press down on the burgers with a spatula while grilling, as that forces the filling out. Also, let the stuffed patties chill in the fridge for 10 minutes before grilling.
Can I roast the jalapenos in the oven instead of on the grill?
Yes. Place whole jalapenos on a baking sheet under the broiler, turning every few minutes, for about 8 to 10 minutes total until charred. The steaming and peeling steps stay the same.
How spicy is this burger?
Moderate. Roasting the jalapenos reduces their raw heat significantly, and mixing them with cream cheese mellows the spice further. Removing all the seeds keeps it approachable. Leave some seeds in if you want more kick.
Sounds outstanding, a must try type of recipe.