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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%
detailed view... how is this calculated?

Jalapeno Popper Burgers

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

⁽⁶⁹⁾ RATE IT NOW Print Recipe

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

2 lbs ground beef
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
4 ounces cream cheese, softened
1/2 teaspoon dried ancho chile powder
1/2 teaspoon ground cumin
1 tablespoon dried onion flakes
1-2 tablespoon minced jalapeno pepper, seeded,to taste (you can add more if you like 'em HOT)

Directions

1
Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
2
Shape the mixture into 12 thin patties, each about 4 inches in diameter.
3
Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
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
Cover each patty with one of the remaining 6 patties, sealing the edges well.
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
Low-carb serving: top with a bit of grated cheddar, guacamole, and enjoy!
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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