Stuffed Jalapeño Burgers

Ingredients

• 1 lb Ground beef (80% lean for juiciness)
• 2 tbsp Bacon bits (real pork bacon, chopped) (Adds smoky crunch to the filling)
• 12 oz Cream cheese (softened, whipped) (Use softened or whipped so it mixes easily)
• 3 Jalapeño peppers (Seeded and roughly diced; adjust heat by leaving seeds)
• 4 oz Triple cheddar cheese (Shredded; provides sharp flavor)
• 4 oz Pepper Jack cheese (Shredded; adds extra spice)
• 1 tsp Seasoning salt
• 1/2 tsp Black pepper (Freshly ground)
• 1 tsp Smoked paprika
• 4 Brioche buns (Butter toasted; can substitute with any sandwich roll)
• 2 tbsp Butter (For toasting buns)
• 4 Romaine lettuce leaves (Washed and dried)
• 1 Tomato (Sliced)
• 4 slices Bacon strips (Crisped and crumbled for topping)

Instructions

1. Prepare jalapeños

   Wash the jalapeño peppers, slice off the stems, cut them in half lengthwise and remove the seeds. Roughly dice the peppers.

   Time: PT5M

2. Make the cheese filling

   In a small bowl combine the softened cream cheese, diced jalapeños, shredded triple cheddar, shredded pepper jack, real bacon bits, 1 tsp seasoning salt, ½ tsp black pepper, and 1 tsp smoked paprika. Mix until evenly incorporated.

   Time: PT5M

3. Season the ground beef

   Place the ground beef in a large mixing bowl. Add 1 tsp seasoning salt, ½ tsp black pepper, and 1 tsp smoked paprika. Gently mix with hands or a spoon until just combined; over‑mixing makes the burgers tough.

   Time: PT5M

4. Form and stuff the burgers

   Divide the seasoned meat into 4 equal portions. Flatten each portion into a 4‑inch circle, place about 2 tbsp of the cheese‑jalapeño filling in the center, then fold the meat over and seal the edges, shaping into a thick patty about 1‑inch thick.

   Time: PT7M

5. Preheat oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

6. Sear the burgers

   Heat a skillet over medium‑high heat, add a thin layer of oil or butter. Place the stuffed patties in the pan and sear 2‑3 minutes per side until a deep brown crust forms.

   Time: PT6M

   Temperature: High

7. Finish cooking in the oven

   Transfer the skillet to the preheated oven, or place the burgers on a baking sheet and bake for 6‑10 minutes, depending on desired doneness (6 min for medium‑rare, 10 min for well‑done).

   Time: PT8M

   Temperature: 400°F

8. Cook bacon strips

   While burgers are in the oven, add bacon strips to the same skillet (or a separate pan) over medium heat. Cook until crisp, about 5 minutes, then transfer to paper towels to drain.

   Time: PT5M

   Temperature: Medium

9. Toast the brioche buns

   Spread softened butter on the cut sides of the brioche buns. Place them butter‑side up on a baking sheet and toast in the oven for 2‑3 minutes until golden.

   Time: PT3M

   Temperature: 400°F

10. Assemble the burgers

    On each bottom bun place a lettuce leaf and a tomato slice, add the hot stuffed burger, top with crumbled bacon, and finish with the top bun. Optionally add extra shredded cheese so it melts on the warm patty.

    Time: PT3M

Nutrition Facts

Calories

650

Protein

38 g

Carbohydrates

38 g

Fat

38 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground beef: Ground turkey, Ground chicken
• Instead of Bacon bits (real pork bacon, chopped): Cooked and crumbled bacon strips
• Instead of Cream cheese (softened, whipped): Neufchatel cheese, Greek yogurt (for lower fat)
• Instead of Jalapeño peppers: Pickled jalapeños, Anaheim peppers (milder)
• Instead of Triple cheddar cheese: Sharp cheddar, Monterey Jack
• Instead of Pepper Jack cheese: Havarti, Mozzarella
• Instead of Seasoning salt: Kosher salt
• Instead of Smoked paprika: Regular paprika, Chipotle powder
• Instead of Brioche buns: Potato buns, Hawaiian rolls
• Instead of Butter: Margarine, Olive oil
• Instead of Romaine lettuce leaves: Iceberg lettuce, mixed greens
• Instead of Tomato: Tomato jam, sliced avocado
• Instead of Bacon strips: Turkey bacon

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Chef's knife
• Cutting board
• Skillet (cast iron or heavy‑bottom)
• Oven
• Baking sheet
• Tongs
• Spatula or spoon
• Measuring spoons

Critical Steps — Do Not Skip

• Sealing the meat around the filling without tearing.
• Searing the burgers long enough to create a crust before oven finish.
• Monitoring oven time to avoid over‑cooking the creamy filling.

Chef Tips from the Video

• Use a mix of sharp cheddar and pepper jack for a balanced heat and melt.
• If you like extra heat, add a dash of chipotle powder to the meat seasoning.
• For a smoky flavor, use smoked bacon and smoked paprika generously.

Troubleshooting

Storage

Refrigerator: Store cooked burgers in an airtight container for up to 3 days.

Freezer: Uncooked, stuffed patties freeze well for up to 2 months; wrap individually in parchment and place in a zip‑top bag.

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese‑jalapeño filling up to 24 hours ahead and keep refrigerated.
• Form and freeze the stuffed patties raw; transfer directly to the oven when ready.
• Bacon can be cooked ahead and stored in the fridge for 3 days.