Jalapeño poppers are great. Burgers are too. But stuffing a bacon cheeseburger with the flavors of jalapeño poppers is pure bliss. Meet the Stuffed Jalapeño Popper Bacon Cheeseburger with Avocado-Jalapeño Ranch Dressing.
By Chris Cockren
So this burger. It’s stuffed with roasted jalapenos and Philly cream cheese.
Then it’s topped with Kraft sharp cheddar natural slices, thick-cut bacon, and some avocado.
And smothered with avocado-jalapeno ranch dressing.
- 4 jalapenos
- 4 ounces cream cheese, softened to room temperature
- 1½ pounds ground beef (preferable 80/20 blend)
- Kosher salt
- 8 strips thick-cut bacon, cooked until crispy
- 4 slices cheddar cheese
- 4 hamburger buns
- 1 avocado, sliced
- for the Avocado-Jalapeno Ranch Dressing
- 1 avocado
- ½ cup ranch dressing
- Heat grill to medium-high heat. Grill jalapenos, turning as needed, until they are charred and blistered all over, about 7-8 minutes. Place jalapenos in a bowl and cover with plastic wrap for about 10 minutes to loosen skins. Peel off skin, cut in half, and remove seeds from jalapenos.
- Chop roasted jalapenos and add half of them to the cream cheese (reserve rest for dressing). Mix well to combine.
- Divide and form the beef into 8 equal pattties. Place ¼ of the jalapeno - cream cheese mixture onto 4 of the patties, and then top with the remaining 4 plain patties. Completely pinch sides closed to seal in the mixture and reform patties.
- Season generously with Kosher salt.
- Grill burgers over medium-high heat with grill-lid closed until cooked to desired doneness, about 3-6 minutes per side (brushing the grill first with a little bit of oil will prevent burgers from sticking). During the last minute of cooking, top each burger with cheddar cheese slice.
- Assemble burgers on buns with bacon, avocado slices, and the avocado-jalapeno ranch dressing. Devour immediately.
- Combine 1 avocado with ranch dressing in a food processor until smooth. Stir in remaining roasted jalapenos.