Flowers are in full bloom and the sun is calling your name. It’s time to switch from hot soups and cuddling up next to the fire to sprawling out on your doughnut floaty enjoying a cold one.
This jalapeño popper burger is perfect for the spring as it’s got a little kick while staying cool for those who can’t take the heat. We’ve given you the tater tot-stuffed jalapeño popper and Shake Shack’s pickled jalapeño burger, but not a twist of the two!
Jalapeo Popper Burger
Ingredients
Instructions
Preheat oven to broil on high.
Cut the 2 jalapeños’ stems off and then in half. Then, scoop out the insides.
Line a baking sheet with aluminum foil. Place the jalapeños cut side down and spray with cooking spray. Broil until the skins are blackened and pop up, approximately 10 minutes.
Chop up the scallions. In a bowl, mix the cream cheese with the scallions.
Flip the jalapeños after 10 minutes, and then broil for another 10 minutes. Keep checking them, as you want the skins to be blackened but not burnt!
Once the jalapeños are blackened, take them out of the oven. Immediately put them in a plastic bag to steam for 5 minutes.
Heat up a pan on medium heat and fry the bacon strips.
Remove bacon and most of the grease from pan, saving some for the burger patty. Place the patty on the pan and let it cook for 3-4 minutes per side. Place cheese slices on after you flip the patty.
Once the jalapeños are done steaming, peel off their skins. Then, dice the jalapeños and chop up the bacon into small bits.
Assemble the burger! Slather the cream cheese on to the buns and top the burger patty with the bacon and jalapeño bits. I can feel the sea breeze already!