Oh, how I love a good charcoal-grilled burger! The smoky flavor, seared ground beef, crispy bacon and melted, gooey cheese are summer happiness on a toasted bun.
I grill at least once a week all through the summer, and most of the time it’s burgers that I grill. I just love them so much!
I have to share with you one of my favorite new experiments gone right – the Jalapeno Popper Burger. It combines the essence of jalapeno poppers with a perfectly grilled burger, and the result is utterly delicious.
(I’ve shared the ingredients and directions with KraftRecipes.com so please click here for ingredients and full details, but I’ll show you the basics.)
The recipes calls for cheese in both sliced form and shredded form, so rather than buy both shredded and sliced, just buy the Kraft Big Slice Colby Jack, chop up six of the slices and save yourself some money. Once you’ve chopped the cheese, mix it with the cream cheese.
Seed the jalapeno peppers and then saute them for a few minutes to soften. When they’re ready, go ahead and chop those babies up and add them to the cheese mixture.
Now take your ground beef and divide it into six evenly sized patties. (You’ll end up with three burgers when you’re done.)
Distribute the jalapeno cheese mixture evenly over three burger patties. Top with the three remaining patties, and seal and crimp edges as best you can. (Some of the goodness will still ooze out during cooking, but don’t worry.)
Now fire up that grill, and cook those sweet daddies. When they’re ready, top them with some fresh lettuce, tomato, onion and a little bacon mayo.
Enjoy all that ooey gooey melted cheese and jalapeno popper goodness inside!
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“This post is part of my role as a Kraft Tastemaker. All opinions are 100% mine.”