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Nutrition Facts

Serving Size 1 (175g)

Recipe makes 6 servings

Calories 398
Calories from Fat 264 (66%)
Amount Per Serving %DV
Total Fat 29.4g 45%
Saturated Fat 13.0g 65%
Monounsaturated Fat 11.8g
Polyunsaturated Fat 0.9g
Trans Fat 1.4g
Cholesterol 123mg 41%
Sodium 380mg 15%
Potassium 517mg 14%
Total Carbohydrate 2.2g 0%
Dietary Fiber 0.2g 0%
Sugars 0.7g
Protein 29.7g 59%

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Jalapeno Popper Burgers

Recipe #29251 | 25 min | 10 min prep | add private note
Julesong

By: Julesong
May 25, 2002

Oh boy, these are good-good-GOOD! If you like stuffed burgers and poppers, you'll love these.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
  2. 2
    Shape the mixture into 12 thin patties, each about 4 inches in diameter.
  3. 3
    Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
  4. 4
    Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
  5. 5
    Cover each patty with one of the remaining 6 patties, sealing the edges well.
  6. 6
    Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.
  7. 7
    Low-carb serving: top with a bit of grated cheddar, guacamole, and enjoy!
  8. 8
    High-carb serving: eat with a bun and other condiments.

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Featured Reviews for This Recipe

From: G.I. Joe Girl

On Oct 28, 2009

Yum!

0 people found this review helpful

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    From: Sooz Cooks

    On Sep 25, 2009

    These were SO good. I pretty much followed the direction except the onion flakes became onion powder. I also added about 4 oz of shredded cheddar cheese to the mix. Some of us are watching our carbs so as suggested we just ate these with a knife and fork. Others had them on a bun. We melted pepper jack cheese on the tops of all of them. DELICIOUS! They are on our menu again this weekend!

    0 people found this review helpful

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  • From: Bon*24

    On Jul 13, 2004

    This was the hit when I had an impromtu party to break in my new charcoal grill. I ended up making them all summer. They were requested when ever I was invited to a party. I also made them as stuffed meatballs & served them in a crockpot w/velveeta & salsa mixed togehter to keep them moist at a winter party-that went well, too.

    25 people found this review helpful

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  • From: LouLouIzSpoiled

    On May 8, 2008

    I didn't have ancho chile powder, so I just used regular chili powder. Also, I used raw onion instead of the dried flakes. I microwaved them for about 1 minute before adding them to the meat mixture, so they wouldn't be crunchy when the burgers were done and it worked out perfect! We grilled them on the grill. I turned the heat down to med. so they would cook through and cooked about 6 mins. on each side. The flavors are amazing and I can't wait to have them again! They were a little messy but SO worth it! Just grab a napkin and enjoy!

    14 people found this review helpful

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  • Read all 70 reviews

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