Bacon Jalapeño Popper Stuffed Burgers
This is Part 2 of my series “All Things Bacon.” Today, we are showing off the famous bacon weave on these Bacon Jalapeño Popper Stuffed Burgers just in time for grilling season! We’ll start by making that bacon weave and mixing the jalapeño popper stuffing. Smoked until juicy and perfect! Table of Contents Why You’ll Love Bacon Jalapeño Popper Stuffed Burgers Jalapeño Popper Stuffed Burger IngredientsHow to Make Jalapeño Popper BurgersThe PrepMore Burger RecipesThe Cook and ServingBacon Jalapeño Popper Stuffed Burgers Recipe Why You’ll Love Bacon Jalapeño Popper Stuffed Burgers Jalapeño Popper Stuffed Burger Ingredients How to Make Jalapeño Popper Burgers The Prep The Prep More Burger Recipes The Cook and Serving The Cook and Serving Bacon Jalapeño Popper Stuffed Burgers Recipe For part 1 of my All Things Bacon Series, check out my Ron Swanson Breakfast Skillet. Why You’ll Love Bacon Jalapeño Popper Stuffed Burgers Jalapeño poppers are a classic app that simply cannot go wrong, and these half-pound burgers bring the delicious flavors of jalapeño poppers to a gourmet burger! They are stuffed with a jalapeño popper cream cheese mixture, then wrapped in a bacon weave and smoked till done. If you love a good bacon cheeseburger and spicy foods, these are the best burgers for you. Perfect for your next barbecue! Jalapeño Popper Stuffed Burger Ingredients These jalapeño popper burgers take a bit more prep than your average burger, and you might want to try making them on your own for the first time so you can get the bacon weave right. The prep should take about an hour, and then you’ll smoke them for about 1.5 hours. This recipe serves 4– multiply it to feed a crowd! For your thick patties, you’ll need ground beef, sliced bacon, kosher salt, black pepper, and garlic powder. For the jalapeño popper stuffing, you’ll need minced jalapeño, cream cheese, and shredded sharp cheddar cheese. Finish off the burger with some slices of cheese, mayonnaise, BBQ sauce, and hamburger buns. Feel free to add any of your other favorite toppings if desired! For more Jalapeño Popper style recipes, check out my Jalapeño Popper Smash Burgers, Surf and Turf Jalapeño Poppers and Jalapeño Chicken Drumstick Poppers. How to Make Jalapeño Popper Burgers The Prep Begin by coring and dicing up your jalapeños. I removed the seeds, but if you’re a spicy heat lover you could keep them in. Then, add the cream cheese, diced jalapeños, and shredded cheese to a small bowl, and mix. Next begin our bacon weave by laying out 1 sheet of wax paper. Layer 4-5 strips of bacon down parallel to each other. Next at the end of the slices of bacon, weave a single bacon slice perpendicular to the other slices with every other slice laying on top and every other slice going underneath the strip. Continue this for 3-4 bacon slices until you have a weave. Grab 2 oz of ground beef and form into a burger patty, then place ground beef in the middle of the bacon weave. Make a divot in the middle of the beef patty and add a large spoon full of the jalapeño popper stuffing. Take another 1-2 oz of ground beef and fully cover the stuffing, then fold the ends of the bacon over the top so that the full patty is encased in the bacon weave. Now, we have the Jalapeño Popper Burger! More Burger Recipes Flip the burger over carefully and season with salt, pepper and garlic powder. Place the finished burger on a baking sheet. Repeat the bacon weave and burger setup for the remaining patties, then place in the fridge for at least an hour but ideally 4 hours. The Cook and Serving Preheat your smoker for 275F using a two zone grilling method. Add your burger patties to the cooler side of the smoker to cook indirectly for 1.5 hours or until 165 internal. When the burgers are close to being done, add a slice of cheddar cheese to the top to melt. When the burgers are done, pull off and let rest for 10 minutes. Toast up your burger buns while the burgers rest. Next, build the Jalapeño Popper Burgers with a toasted brioche bun, mayonnaise, a juicy burger, bbq sauce, and whatever you prefer on top. Serve and enjoy! Needing more spice in your life? My spice line can help with that. Check them out here. Beef: ▢ 2 lbs Ground Beef▢ 2 lbs Sliced Bacon for weave▢ 1.5 tbsp Kosher Salt▢ 1.5 tbsp Black Pepper▢ 1.5 tbsp Garlic Powder ▢ 2 lbs Ground Beef ▢ 2 lbs Sliced Bacon for weave ▢ 1.5 tbsp Kosher Salt ▢ 1.5 tbsp Black Pepper ▢ 1.5 tbsp Garlic Powder Jalapeno Popper Stuffing: ▢ 2 Jalapeños diced▢ 2 blocks Cream Cheese▢ ½ cup Shredded Cheese ▢ 2 Jalapeños diced ▢ 2 blocks Cream Cheese ▢ ½ cup Shredded Cheese Burger: ▢ 4-6 Cheese Slices▢ 1.5 cups Mayonnaise▢ 1.5 cups BBQ Sauce▢ Burger Buns ▢ 4-6 Cheese Slices ▢ 1.5 cups Mayonnaise ▢ 1.5 cups BBQ Sauce ▢ Burger Buns Begin by coring and dicing up your jalapenos. Add to a bowl the cream cheese, diced jalapenos and shredded cheese then mix.Next begin our bacon weave by laying out 1 sheet of wax paper. Layer 4-5 bacon strips down parallel to each other. Next at the end of the bacon strips, weave a single bacon slice perpendicular to the other slices with every other slice laying on top and every other slice going underneath the strip. Continue this for 3-4 bacon slices until you have a weave.Grab 2 oz of ground beef and form into a burger patty, then place in the middle of the bacon weave. Make a divot in the middle of the patty and add a large spoon full of the jalapeno popper stuffing. Take another 1-2 oz of ground beef and fully cover the stuffing, then fold the ends of the bacon over the top. Flip the burger over carefully and season with salt, pepper and garlic powder. Repeat the bacon weave and burger setup for the rest of your burgers, then place in the fridge for at least an hour but ideally 4 hours.Preheat your smoker for 275F using a two zone grilling method. Add your burgers to the cooler side of the smoker to cook for 1.5 hours or until 165 internal. When the burgers are close to being done, add 1-2 slices of cheese to the top to melt. When the burgers are done, pull off and let rest for 10 minutes.Toast up your burger buns while the burgers rest. Next, build the burgers with toasted buns, mayonnaise, burger, bbq sauce and whatever you prefer on top. Serve and enjoy! Begin by coring and dicing up your jalapenos. Add to a bowl the cream cheese, diced jalapenos and shredded cheese then mix. Begin by coring and dicing up your jalapenos. Add to a bowl the cream cheese, diced jalapenos and shredded cheese then mix. Next begin our bacon weave by laying out 1 sheet of wax paper. Layer 4-5 bacon strips down parallel to each other. Next at the end of the bacon strips, weave a single bacon slice perpendicular to the other slices with every other slice laying on top and every other slice going underneath the strip. Continue this for 3-4 bacon slices until you have a weave. Next begin our bacon weave by laying out 1 sheet of wax paper. Layer 4-5 bacon strips down parallel to each other. Next at the end of the bacon strips, weave a single bacon slice perpendicular to the other slices with every other slice laying on top and every other slice going underneath the strip. Continue this for 3-4 bacon slices until you have a weave. Grab 2 oz of ground beef and form into a burger patty, then place in the middle of the bacon weave. Make a divot in the middle of the patty and add a large spoon full of the jalapeno popper stuffing. Take another 1-2 oz of ground beef and fully cover the stuffing, then fold the ends of the bacon over the top. Flip the burger over carefully and season with salt, pepper and garlic powder. Repeat the bacon weave and burger setup for the rest of your burgers, then place in the fridge for at least an hour but ideally 4 hours. Grab 2 oz of ground beef and form into a burger patty, then place in the middle of the bacon weave. Make a divot in the middle of the patty and add a large spoon full of the jalapeno popper stuffing. Take another 1-2 oz of ground beef and fully cover the stuffing, then fold the ends of the bacon over the top. Flip the burger over carefully and season with salt, pepper and garlic powder. Repeat the bacon weave and burger setup for the rest of your burgers, then place in the fridge for at least an hour but ideally 4 hours. Preheat your smoker for 275F using a two zone grilling method. Add your burgers to the cooler side of the smoker to cook for 1.5 hours or until 165 internal. When the burgers are close to being done, add 1-2 slices of cheese to the top to melt. When the burgers are done, pull off and let rest for 10 minutes. Preheat your smoker for 275F using a two zone grilling method. Add your burgers to the cooler side of the smoker to cook for 1.5 hours or until 165 internal. When the burgers are close to being done, add 1-2 slices of cheese to the top to melt. When the burgers are done, pull off and let rest for 10 minutes. Toast up your burger buns while the burgers rest. Next, build the burgers with toasted buns, mayonnaise, burger, bbq sauce and whatever you prefer on top. Serve and enjoy! Toast up your burger buns while the burgers rest. Next, build the burgers with toasted buns, mayonnaise, burger, bbq sauce and whatever you prefer on top. Serve and enjoy! Calories: 2369kcal | Carbohydrates: 38g | Protein: 82g | Fat: 207g | Saturated Fat: 63g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 76g | Trans Fat: 3g | Cholesterol: 371mg | Sodium: 6709mg | Potassium: 1249mg | Fiber: 1g | Sugar: 26g | Vitamin A: 495IU | Vitamin C: 8mg | Calcium: 289mg | Iron: 6mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!