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Sunday, July 8, 2012

Jalapeño Popper Burgers

Photo courtesy of my Mac
   The 4th of July is not one of the big family holidays at my house because usually a few of us our working, the hubby included. So we have a relaxing day of food experiments and then watch the local fireworks through our bedroom window in the air conditioning. Laid back is fine with me.
   This year's burger experiment was Jalapeno Popper Burgers. It's two patties stuffed with a cream cheese, bacon and jalapeno mixture. After cooking they are topped with pepperjack cheese and a layer of guacamole, lettuce and tomato. What a big burger with big flavors. It was a glorious messy mouthful. 


Jalapeno Popper Burgers
3 jalapeno peppers, halved lengthwise and seeded
4 bacon strips, cooked and crumbled
1/2 pkg. (4 oz.) cream cheese, softened
2 garlic cloves, minced
1 tsp. salt
1 tsp. lemon pepper seasoning
1/2 tsp. pepper
1/2 tsp. paprika
2 lb. ground beef
hamburger seasoning (McCormick's Grill mates)
4 slices pepper jack cheese
4 burger buns
4 lettuce leaves
1 large tomato, sliced
1/2 cup guacamole (optional)

    Set cream cheese out to soften. Grill jalapenos 3-4 minutes over medium heat until tender, turning occasionally. When cool, finely dice jalapenos. In a small bowl, combine jalapenos, cream cheese and crumbled bacon. Set aside (refrigerate) until ready for use.


    In medium bowl, combine garlic, salt, lemon pepper, paprika and pepper. Crumble beef over spices and mix to combine without over working the burger. Shape into 8 thin patties. Put one heaping dollop of cream cheese mixture into center of burger. Layer other patty on top of burger and crimp edges together to seal. Sprinkle patties with hamburger seasoning. Refrigerate patties until ready to grill.

   Grill burger over medium direct heat for 5 minutes per side, then remove to indirect heat for 10 minutes per side, until juices run clear. Top with pepperjack cheese slices and remove from heat. Toast buns on grill 45 seconds. Serve with lettuce, tomato and guacamole. Makes 4.
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