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Bacon Wrapped Jalapeño Popper Burger

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

  • 4 large jalapenos
  • 4 ounces cream cheese
  • 4 ounces shredded Cheddar cheese
  • 4 cloves garlic, minced
  • 2 teaspoons Red Tuxedo Rub, divided
  • ½ teaspoon Worcestershire sauce

For the burgers

  • 8 sliced uncured bacon
  • 1 ¼ pounds ground beef
  • 2 teaspoons Red Tuxedo Ru
  • 4 slices mild cheddar cheese
  • 4 burger or potato buns
  • 1 small red onion, thinly sliced
  • 1 small head bibb lettuce, rinse and torn

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 Red Tuxedo. 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 Red Tuxedo. 


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


Season the ground beef with red tuxedo 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.