The Jalapeño Popper Burger

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.


2 lbs of ground round beef
2 jalapeño peppers (de-stemmed and de-seeded) roughly chopped
1 jalapeño pepper (de-stemmed with seeds still in) roughly chopped
1 TBSP of jalapeño juice (from jarred jalapeños)
1 clove of minced garlic
1/2 tsp of salt
1/2 tsp of pepper
1 cup of bread crumbs

1 large red onion halved and thinly sliced
2 TBSP of oil (or just enough to coat the pan)
1 clove of minced garlic
2 TBSP of chipotle Tabasco sauce

1 8oz package of cream cheese (softened)
1 TBSP of favorite ranch dressing seasoning

Vegetable oil for grilling
3 TBS of finely chopped fresh cilantro
6 thick tomato slices (1/4 inch thick)
6 bakery Kaiser rolls
3 TBSP of melted butter



Prepare a medium-high temperature on a gas or charcoal grill.

To make onions: Coat a fire proof skillet with oil (make sure skillet is NOT on the grille yet to avoid flare-ups). Place the skillet on the grill and add garlic into the pan and sauté for a minute. Then add the onions. Sauté both ingredients until onions start becoming translucent. Then add the Tabasco sauce and stir the mixture so onions are coated in the sauce. Cover pan.

To make Patties: Throw all 3 prepared peppers into a food processor and pulse until they are minced. In a large bowl, combine beef, garlic, peppers, pepper juice, salt, and ground pepper until evenly mixed. Divide mixture into 6 equal portions and form the portions according to the size of the rolls. On a separate plate, put bread crumbs onto the plate and then roll each patty into the crumby mixture until well coated. When the grill is ready, brush grill with vegetable oil.

Place patties on grill, cover and cook 5-7 minutes on each side only turning the patties once (for medium). While burgers cook, slice the rolls in half and brush rolls with melted butter. Place buns butter side down on the top rack of the grill (or on the outer side of the burgers on the grill if top rack is not available) for 2-3 minutes or until the buns are toasted on the bottom. While burgers are still cooking, make the cheese spread by stirring both ingredients until evenly blended throughout.

To assemble burgers: Spread generous amounts of the cheese mixture on each roll bottom. Place tomato slice on top. Then sprinkle cilantro over the tomato slice, a patty on top of that, and a generous portion of the smoky caramelized onions, add the roll top and serve.