Today, we’re taking two of your favorite things: the classic American burgers and prized jalapeño poppers, and then putting them together for an epic meal! Jalapeño Popper Smash Burgers are the next big hit this summer! Just make sure to get your burger patties extra crispy, and you’ll be ready to eat these all summer long.
Why You’ll Love Jalapeño Popper Burgers
For this perfect burger, we stuffed some jalapeños with cream cheese and cheddar cheese, then sliced them up and added them to the smash patties. We cooked up some bacon and added all of this to a bun with some chipotle sauce. If you love jalapeño poppers, this fresh-grilled meal will blow your mind!
So, did we take it too far? You be the judge! Fry some of these patties up on your grill and see if our crazy concoction is the new burger you needed in your life.
If you’d like to continue down this smash burger journey with us, check out some of our other recipes:
- Beer Cheese Smash Burgers
- Chili Cheese Smash Burgers
- Cheesy Onion Smash Burgers
- Steakhouse Smash Burgers
- Chorizo Smash Burgers
- Elvis Smash Burger
- Twisted and Smashed Bacon Cheeseburger
Jalapeño Cream Cheese Burger Ingredients:
First, you’ll have to gather your ingredients. To make the patties, you’ll need 2 lbs of 90/10 ground beef, kosher salt, black pepper, and garlic powder. Keep in mind, I like using lean ground beef for this Jalapeño Popper Smash Burger because it smashes easier, but that’s just my preference.
For your jalapeño poppers, you’ll need 5-6 fresh jalapeños, cored & seeded, with cream cheese and shredded cheddar cheese to stuff them.
Then, you’ll make chipotle sauce for your burger out of mayonnaise, chipotle puree, hot sauce, and lime juice. Finish off the burger with brioche buns, pepper jack cheese slices, strips of bacon, and pickled red onions.
With only 30 minutes of prep and 1 hour 15 minutes of cook time, you’ll be ready to serve 4. Fire up your grill and let’s go!
How to Make Jalapeño Popper Burgers
Prep
Add to a bowl the cream cheese and shredded cheese then mix. Slice the stem off your jalapeno and core the inside. Stuff with as much cream cheese filling as possible and repeat this all for the rest of your jalapenos. Next, cut your jalapenos into ½” slices, place them on a tray and then put them in the fridge to set.
In another bowl, mix together all the ingredients for the chipotle sauce and let rest at room temperature.
For more with poppers, check out my Surf and Turf Jalapeño Poppers, Grilled Jalapeño Poppers with Bacon, Smoked Texas Twinkies and Beef Armadillo Eggs.
Grilling and Assembly
Preheat your grill to medium-high heat (around 400F) for direct cooking.
Grab a handful of ground beef (around 1/4 lbs… ish) and then gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.
Add a cast iron skillet or plancha over the flames to preheat until it’s slightly smoking. Then, add a burger ball to the skillet. Place a piece of parchment paper over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet.
Next, season the patty with salt pepper and garlic. Place 3-4 of the jalapeno popper slices on top of the patty. Press the jalapeno slices into the patty firmly. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic.
Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.
Finally, add your bacon to the skillet and cook to your desired crispiness. Pull off and then toast your burger buns.
Build your burger with the toasted bottom bun, chipotle sauce, 2-4 burger patties, bacon and pickled red onions. Top with chipotle sauce and the top bun.
Serve and enjoy!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Jalapeño Popper Smash Burger
Ingredients
Beef:
- 2 lbs of Ground Beef 90/10
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
Jalapeño Poppers:
- 5-6 Fresh Jalapeños cored & seeded
- 12 oz Cream Cheese
- ⅔ cup Shredded Cheese
Chipotle Sauce:
- 1 cup Mayonnaise
- 2 tbsp Chipotle Puree
- 1 tsp Hot Sauce
- 2 medium Limes juiced
Burger:
- 8-10 Pepper Jack Cheese Slices
- 10-12 Bacon Slices
- 1 cup Pickled Red Onions
Instructions
- Add to a bowl the cream cheese and shredded cheese then mix. Slice the stem off your jalapeno and cored the inside. Stuff with as much cream cheese filling as possible and repeat this all for the rest of your jalapenos. Next, cut your jalapenos into ½” slices, place on a tray and set in the fridge to set.
- In another bowl, mix together all the ingredients for the Chipotle Sauce.
- Preheat your grill to high heat (around 400F) for direct cooking.
- Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.
- Add a cast iron skillet or plancha over the flames to preheat till it’s slightly smoking. Add a burger ball to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Next, season the patty with salt pepper and garlic. Place 3-4 of the jalapeno popper slices on top of the patty. Press the jalapeno slices into the patty firmly. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.
- Finally, add your bacon to the skillet and cook to your desired crispiness. Pull off and then toast your burger buns.
- Build your burger with the toasted bun, chipotle sauce, 2-4 burger patties, bacon and pickled red onions. Top with chipotle sauce and the top bun. Serve and enjoy!
