Jalapeño Popper Burger:

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


BBQ Spice Rub Recipe
1 tablespoon + ½ teaspoon paprika
1-1/2 teaspoon chili powder
1-3/4 teaspoon ground cumin
1-1/2 teaspoon dark brown sugar
¾ teaspoon dried oregano
¾ teaspoon ground black pepper
1 teaspoon ground white pepper
½ teaspoon cayenne pepper

2 pounds 80/20 ground beef
1 pounds 96/4 extra lean ground beef
10 chopped garlic cloves
3/4 cups Stubs Original BBQ sauce
3 tablespoons Worcestershire sauce (Lea & Perrins)
3 tablespoons Spice Rub

Burger stuffing
4 jalapeño peppers, diced (6 tablespoons needed for recipe)
8 ounces Cambozola cheese (12 tablespoon needed for recipe)

Lime Aoili
6 Tbsp. Best Foods mayonnaise
6 Tbsp. Tillamook sour cream
2 Tbsp. fresh lime juice
2 Tbsp. lime zest

6 thick slices of Tillamook Smoked White Cheddar and Black Pepper cheese
6 romaine lettuce leaves
6 slices of Walla Walla sweet onion (1 onion)
2 Beefsteak tomatoes
6 Kaiser Buns



1. To make the BBQ spice rub, mix the following spices together in a small bowl: paprika, chili powder, ground cumin, dark brown sugar, dried oregano, ground black pepper, ground white pepper, cayenne pepper. Set aside.
2. Marinade: Chop 10 cloves of garlic. Mix chopped garlic, BBQ sauce, Worcestershire sauce and 3 tablespoons of BBQ spice rub in a bowl. Place the ground beef in a large bowl and add the mixed marinade. Mix the meat and the marinade together until it is completely mixed.
3. Divide the meat into 12 patties, ¼ pound each. Flatten the patties, about 4 inches in diameter, patties and place patties on a cookie sheet.
4. Dice 4 jalapeño peppers. Place the burger stuffing in the center of 6 of the 12 patties: 1 tablespoon diced jalapeños and 2 tablespoons Cambozola cheese spread out over the patties leaving 1 inch diameter of the outer rim of the burger without filling. Cover these patties with the left over 6 patties. Pinch the sides of the burgers so the filling does not come out and indent the center of the ½ lb. burger so when it cooks, it will cook flat. Cover the top of the burgers and place in the fridge to marinade and chill for 1 hour.
5. While the meat is chilling, prepare the lime aioli: In a bowl mix until combined the mayo, sour cream, lime juice and lime zest. Cover the bowl and place in the fridge to keep chill.
6. Prepare the toppings: Slice 6 slices of Tillamook’s peppered cheese. Wash and dry 6 romaine lettuce spears. Wash and slice 6 slices of beefsteak tomato. Slice 6 slices of Walla Walla sweet onion. Cover and place all condiments in fridge to stay cool.
7. Cook the hamburgers on Medium High heat, 4 minutes 30 seconds on each side, total of 9 minutes cook time. To get grill marks I rotate my burger after 2 minutes and 15 seconds, then flip at 4 ½ minute mark and do the same on other side. Burger buns go on top rack of grill when cooking the meat. Place the cheese on top of the burger at 6 minutes 45 seconds. Keep the cover down on the grill during the whole cooking time except when flipping. Do not press on the meat!
8. Take hamburgers and buns off the grill. Spread 1 tablespoon of lime aioli on each burger bun. Place burger, 1 slice of tomato, 1 slice of onion, and 1 romaine lettuce spear on the bottom bun. Place the top bun on. Enjoy!