JALAPENO POPPER BURGERS
What do you get when you combine a jalapeno popper and a classic burger? This fantastic recipe! It takes the essential components of a popper and encases them in a juicy patty for a burst of flavor in every bite. -Jo Davison, Naples, Florida
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Brush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally. When cool enough to handle, finely chop. In a small bowl, combine the bacon, cream cheese and jalapeno until blended., In a large bowl, combine the garlic, salt, lemon pepper, pepper and paprika. Crumble beef over mixture and mix well. Shape into 8 thin patties. Spoon bacon mixture onto center of 4 patties; top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 6-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with pepper jack cheese. Cover and cook 1-2 minutes longer or until cheese is melted., Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole.
Nutrition Facts : Calories 879 calories, Fat 58g fat (23g saturated fat), Cholesterol 204mg cholesterol, Sodium 1715mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 59g protein.
JALAPENO POPPER BURGERS
This burger was really good. I questioned the lack of seasoning in the meat, but the jalapenos really are robust and make this burger pop with flavor. Each bite has a bit of heat from the jalapenos, the ranch dressing and the cheese mixture cool things down. The bacon on top is the perfect touch. This truly is a jalapeno...
Provided by Nelda Carnley
Categories Burgers
Time 25m
Number Of Ingredients 8
Steps:
- 1. Combine ground beef, jalapenos, Worcestershire sauce, salt and pepper.
- 2. Form into 4 patties, grill or cook in skillet until done.
- 3. Fry bacon.
- 4. Combine cream cheese and cheddar cheese in food processor until mixed well.
- 5. When burgers are done spread ranch dressing on each side of bun, spread cream cheese mixture on top of hamburger patty and top with bacon. I served it with cheesy jalapeno hash browns and buttermilk chipotle onion rings.
THE POPPER BURGER
Provided by Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the pepper jelly: In a small bowl, whisk together the corn syrup, raspberry jam, crushed red pepper flakes and garlic powder until well incorporated. Cover and set aside.
- For the breaded jalapeños: Cut the jalapeños into 1/4-inch slices, removing the stems. Place in a small bowl and add the buttermilk. Cover and soak the jalapeños at room temperature for 1 hour or refrigerated up to 48 hours. Drain off the buttermilk and add the jalapeños to a bowl with the flour. With gloved hands, mix the jalapeños into the flour making sure they are well coated. Let them rest in the flour for 5 to 7 minutes, then sift off the excess flour to prepare for frying. (This resting time helps the flour to hold to the jalapeños during frying.)
- In a small saucepan, heat the oil to 325 degrees F.
- Add the jalapeños to the oil and fry, gently turning and mixing the jalapeños to ensure even cooking, until they are light golden brown, 2 to 4 minutes. Strain from the oil and place on paper towels.
- For the burgers: In a small bowl, mix together the salt, pepper, garlic and onion powders, seafood seasoning and seasoned salt. Set aside.
- Form eight 1/4-pound patties from the meat. Sprinkle the seasoning on one side of each of the patties.
- Heat a griddle to medium-high heat (or a large frying pan, or grill).
- Cook the patties 2 minutes on each side or to the desired doneness. To assemble the burgers, stack 2 cooked patties on each bun, then top with 1 to 2 tablespoons cream cheese, 6 to 7 slices of fried jalapeños and 1 to 2 tablespoons of pepper jelly. Enjoy!
BEEF & RED PEPPER BURGERS
Pack your patties with extra vegetables - carrot and roasted pepper - to boost flavour and up your veggie intake
Provided by Georgina Fuggle
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Put the pepper on a baking tray and rub with 1/2 tbsp oil. Roast in the oven for 25-30 mins, turning once halfway through. Remove and allow to cool slightly before finely chopping.
- Tip the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Using your hands, shape the mixture into six equal burgers.
- Heat the remaining oil in a large, heavy-based, non-stick frying pan over a medium heat. Fry the burgers for 5-6 mins each side until cooked through. Top with slices of cheddar. Spread the rolls with mayo, add the burgers and top with slices of cucumber.
Nutrition Facts : Calories 199 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium
POPPER BEEF BURGERS
This recipe was a finalist in the 1999 National Beef Cookoff. Start the 'fireworks' early on the Fourth of July with these tasty burgers! Recipe courtesy of CooksRecipes.com.
Provided by Stacky5
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly.
- Divide beef mixture into 4 equal portions and lightly flatten into thin patties.
- Place one stuffed pepper in center of each patty. Wrap the beef around the pepper to enclose, sealing seams and forming a ball. Flatten balls into patties about 4 to 5-inches across and 1-inch thick.
- Place patties on grill over medium ash-covered coals. Grill covered, 15 to 16 minutes to 165°F internal temperature, turning occasionally.
- Spread 1 tablespoon chile con queso evenly over top of each burger. Sprinkle with tomato and olives and serve on hamburger buns with additional salsa as desired.
Nutrition Facts : Calories 330.8, Fat 13.7, SaturatedFat 5.1, Cholesterol 73.7, Sodium 415.1, Carbohydrate 23, Fiber 1.4, Sugar 3.5, Protein 27.1
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