Dinner
Jalapeño Popper Burgers
Juicy sirloin patties cradle a molten center of cream cheese, spicy pepper Jack, and fresh jalapeño, delivering a creamy, peppery burst in every bite. Toasted buns and a slick of ketchup round out the rich, satisfying finish.
- Total
- 38 min
- Prep
- 30 min
- Cook
- 8 min
- Serves
- 4
Nutrition per Serving
- Calories
- 458
- Protein
- 33g
- Carbs
- 29g
- Fat
- 24g
- Fiber
- 3g
- Sugar
- 9g
- Sodium
- 749mg
Ingredients
- 3 oz reduced-fat cream cheese, softened
- 3/4 cup shredded spicy cheese, such as chipotle Cheddar or pepper Jack (see Tip)
- 1 medium jalapeño pepper, seeded and chopped
- 1 lb ground sirloin
- 1/8 tsp kosher salt
- 4 whole-wheat hamburger buns
- 1/4 cup ketchup
Instructions
- Preheat grill to medium-high.
- Combine cream cheese, shredded cheese and jalapeño in a medium bowl, stirring and mashing with a fork. Divide the mixture into 4 portions and form each into a 3-inch disk. Form sirloin into four patties about 4 inches wide and 1/2 inch thick. Season with salt.
- Grill the burgers until almost done, 3 to 4 minutes per side. Place a cheese disk on each and continue cooking until an instant-read thermometer inserted in the thickest part of a burger registers 160 degrees F and the cheese starts to melt, 1 to 2 minutes more. During the last few minutes, toast buns on the grill.
- Top each burger with 1 tablespoon ketchup and serve on the buns.