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Bacon Wrapped Jalapeño Popper Burger

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

For the burgers

Heat a grill for medium-high, two-zone cooking. Halve and seed the jalapenos. In a medium mixing bowl, combine the cream cheese, shredded cheddar, garlic, worcestershire and 1 teaspoon Salt Pepper + Three Chiles. Stuff this cream cheese filling into the cavity of each jalapeno half. Be generous, the filling will cook down a bit in the grill. Wrap each jalapeno in a piece of uncooked bacon. Arrange the jalapeno poppers on a foil lined baking sheet and season on all sides with the remaining teaspoon of Salt Pepper + Three Chiles. 

 

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes. 

 

Season the ground beef with Salt Pepper + Three Chiles and divide the beef into 4 patties (about 5 ½ ounces each). Press them down in the center so they don’t cone-up on the grill. Grill over direct heat for 4 – 5 minutes per side. Melt a slice of cheddar on each burger as it finishes cooking. Toast the buns. 

 

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each. 
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Bacon Wrapped Jalapeño Popper Burger

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burgers
Cook Time 25 minutes

Ingredients

For the jalapeno poppers

  • 4 large jalapenos
  • 4 ounces cream cheese
  • 4 ounces shredded Cheddar cheese
  • 4 cloves garlic minced
  • 2 teaspoons Salt Pepper + Three Chiles Rub divided
  • ½ teaspoon Worcestershire sauce

For the burgers

  • 8 sliced uncured bacon
  • 1 ¼ pounds ground beef
  • 2 teaspoons Salt Pepper + Three Chiles Rub
  • 4 slices mild cheddar cheese
  • 4 burger or potato buns
  • 1 small red onion thinly sliced
  • 1 small head bibb lettuce rinse and torn

Instructions

  • Heat a grill for medium-high, two-zone cooking. Halve and seed the jalapenos. In a medium mixing bowl, combine the cream cheese, shredded cheddar, garlic, worcestershire and 1 teaspoon Salt Pepper + Three Chiles. Stuff this cream cheese filling into the cavity of each jalapeno half. Be generous, the filling will cook down a bit in the grill. Wrap each jalapeno in a piece of uncooked bacon. Arrange the jalapeno poppers on a foil lined baking sheet and season on all sides with the remaining teaspoon of Salt Pepper + Three Chiles. 
  • Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes. 
  • Season the ground beef with Salt Pepper + Three Chiles and divide the beef into 4 patties (about 5 ½ ounces each). Press them down in the center so they don’t cone-up on the grill. Grill over direct heat for 4 – 5 minutes per side. Melt a slice of cheddar on each burger as it finishes cooking. Toast the buns. 
  • Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each. 

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