Roasted Jalapeno Popper Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


12 large Jalapeño Peppers
2 Tablespoons Colavita Olive Oil
2lbs Ground Chuck
1 Tablespoon Lea & Perrins Worcestershire Sauce
2 Tablespoons Salt
1 Tablespoon Pepper
2 8oz Boxes Cream Cheese
6 Kaiser Rolls
¼ Cup Jalapeño Jelly
½ Cup Sliced Pickled Jalapeños



Place the 12 large jalapeños on a baking sheet, sprinkle with olive oil and toss to coat. Place peppers on the grill on high until charred. Turn to get all sides charred. After they are charred black, take off of the grill and put them in a brown paper bag to cool. After they have cooled peel the black char off and cut the stem of each one. Slice down the middle and scrape the seeds and membranes out. Set aside.

Mix ground chuck, Worcestershire sauce, salt and pepper in a large bowl. Make 12 large thin patties. Slice two 1/4 inch slices of cream cheese and place on top of one patty. Top that with 2 jalapeño slices. Place another patty on top and crimp the edges to seal the patties together. Make six burgers this way. Grill on high heat four minutes per side. Set aside and cover with tin foil to keep warm.

Slice the Kaiser rolls and place on the grill sliced side down to toast about 2 minutes. On the toasted side of each Kaiser roll spread a thin layer of cream cheese. On the bottom bun spread a layer of jalapeño jelly over the cream cheese. Place one of the cooked burgers on top and then cover it with sliced jalapeño and the top of the Kaiser roll.