Jalapeño Popper Burger
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This jalapeño popper burger combines everything you love about classic jalapeño poppers with a juicy grilled burger. Seasoned ground beef patties are topped with a creamy jalapeño cream cheese mixture, crispy bacon, and crunchy fried onions, all served on a toasted brioche bun. The combination of spicy jalapeños, rich cream cheese, and smoky bacon creates a bold, savory burger perfect for cookouts or weeknight grilling. If you love creative burger recipes, try my French onion soup burger or this meat-lovers triple play burger with all the fixings for your next BBQ.
Why You’ll Love This Recipe
- Bold jalapeño popper flavor – Cream cheese and jalapeños recreate the classic appetizer in burger form.
- Perfect balance of textures – Crispy bacon and fried onions contrast with the juicy beef patty.
- Great for grilling season – A fun twist on a classic cheeseburger for backyard cookouts.
Key Ingredients in This Recipe
- Ground beef — The base of the burger, seasoned simply with salt and pepper so the toppings shine.
- Jalapeños — Finely diced jalapeños add heat and fresh pepper flavor to the cream cheese topping.
- Cream cheese — Mixed with jalapeños to create a rich, spicy topping inspired by jalapeño poppers.
- Bacon — Crispy bacon adds smoky flavor and savory crunch to the burger.
- Crispy fried onions — Provide texture and a subtle sweetness that balances the spice.
- Brioche buns — Soft, slightly sweet buns that hold up well to the rich toppings.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Always shape your burger patties 25% larger than you will need them for the size of the buns – as they cook the patties will shrink up! This way you have the perfect burger to bun ratio.
Swaps and Substitutions
- Ground beef: Ground turkey, chicken, or a plant-based burger can be used instead.
- Cream cheese: Try whipped cream cheese or a blend of cream cheese and shredded cheddar.
- Jalapeños: Serrano peppers can be used if you prefer more heat.
- Bacon: Turkey bacon or pancetta can replace traditional bacon.
- Brioche buns: Potato buns or pretzel buns work well for a slightly different texture.
How to Make Jalapeño Popper Burgers (Step-by-Step)
In a small bowl stir together the cream cheese and jalapeños until combined. Cover and refrigerate until ready to use. Preheat oven to 400ºF (190ºC). Preheat outdoor grill to high (about 450ºF/ 230ºC).
Arrange bacon in a single layer on an aluminum foil lined baking sheet and bake until crispy and golden brown, about 16 minutes. Remove to a paper towel-lined plate to drain and set aside.
In a medium cast-iron pan over medium heat, heat enough avocado oil to fill about a half inch up the pan. Heat the oil to 350°F. Toss the sliced onions in the flour working a handful of onions at a time, add to the hot oil and fry until golden brown all over, about 5 minutes. Remove to a paper towel-lined plate to drain and repeat with the remaining onions.
Divide the ground beef into 4 equal portions (about 6 ounces each) and flatten into patties. Lay out on a parchment paper-lined baking sheet and season on both sides with salt and pepper.
Place the burger patties on the grill in a single layer. Cook until grill marks appear, about 2 minutes. Flip and cook until grill marks appear on the other side, about an additional 2 to 3 minutes for medium-rare.
To assemble the burgers, place a patty on the bottom half of the bun, top with a spoonful of the jalapeño cream cheese mixture followed by 2 strips of bacon and a handful of crispy onions. Close the burgers and serve.
How to Make Burger Patties in a Cast Iron Pain
If you don’t have a grill or want to make these during the winter, cook the burgers in a cast iron pan. It conducts the heat well and gets hotter than an aluminum sauté pan.
Follow my steps below for cooking burgers in cast iron:
- Heat a large cast iron pan over medium-high heat, add 1 tablespoon of oil and heat through.
- Working two at a time, add the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes.
- Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.
How to Serve Jalapeño Popper Burgers
- For cookouts: Serve jalapeño popper burgers with grilled corn or potato salad.
- For game day: Pair with crispy fries, onion rings, or kettle chips.
- For extra flavor: Add sliced avocado or a drizzle of ranch dressing.
- With drinks: Serve with a cold lager or citrusy IPA to balance the spice.
How to Jalapeño Popper Burgers
- Refrigerator: Store cooked burger patties in an airtight container for up to 3 days.
- Cream cheese mixture: Refrigerate separately in an airtight container for up to 2 days.
- Reheating: Warm burger patties in a skillet or oven until heated through.
- Best texture: Assemble the burgers just before serving to keep the onions crisp.
FAQ – Frequently Asked Questions
A jalapeño popper burger has mild to moderate heat depending on the jalapeños used. Removing the seeds and membranes helps reduce the spice level.
Yes. Jalapeño popper burgers can be cooked in a cast-iron skillet or grill pan on the stovetop.
The cream cheese is a classic topping for jalapeño popper burgers, but cheddar, pepper jack, or Monterey Jack can also be added.
Yes. The jalapeño cream cheese mixture and bacon can be prepared ahead of time, then assembled on freshly cooked burgers before serving.
Other Recipes to Try
If your whole crew loved these jalapeño popper burgers that deliver a nice kick, check out some of my favorite burger recipes for your next cookout:
- Chorizo Goat Cheese Burger with Tomato Chow Chow
- Triple Play Burger with Beef, Pork and Bacon
- The Best Simple Smash Burgers
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Jalapeño Popper Burger
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Ingredients:
- 1 (8-ounce) package cream cheese, at room temperature
- 2 medium jalapeños, seeded and diced
- 1 pound thick-cut bacon
- vegetable oil (or another neutral oil) as needed, for frying
- 1 medium yellow onion, thinly sliced
- 3 tablespoons all-purpose flour
- Salt, as needed
- Freshly ground black pepper, as needed
- 1½ pounds ground beef (80/20)
- 4 brioche buns, split
Instructions:
- Preheat oven to 400ºF (190ºC).
- Preheat outdoor grill to high (about 450ºF/ 230ºC).
- In a small bowl stir together the cream cheese and jalapeños until combined. Cover and refrigerate until ready to use.
- Arrange bacon in a single layer on an aluminum foil lined baking sheet and bake until crispy and golden brown, about 16 minutes. Remove to a paper towel-lined plate to drain and set aside.
- In a medium cast-iron pan over medium heat, heat enough avocado oil to fill about a half inch up the pan. Heat the oil to 350°F. Toss the sliced onions in the flour working a handful of onions at a time, add to the hot oil and fry until golden brown all over, about 5 minutes. Remove to a paper towel-lined plate to drain and repeat with the remaining onions.
- Divide the ground beef into 4 equal portions (about 6 ounces each) and flatten into patties. Lay out on a parchment paper-lined baking sheet and season on both sides with salt and pepper.
- Place the burger patties on the grill in a single layer. Cook until grill marks appear, about 2 minutes. Flip and cook until grill marks appear on the other side, about an additional 2 to 3 minutes for medium-rare.
- During the last minute of cooking add the buns, cut side down to toast them.
- To assemble the burgers, place a patty on the bottom half of the bun, top with a spoonful of the jalapeño cream cheese mixture followed by 2 strips of bacon and a handful of crispy onions. Close the burgers and serve.
Notes:
Nutrition:
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These burgers were AMAZING!!! Everyone in my family LOVED them, which is rare for us. I am going to make them for my first party out of quarantine!
That makes me SO happy!!! So glad you enjoyed! xx
absolutely delicious!!!! thank you for yet another amazing recipe! how far in advance do you think i could make the onions? i would love to make it for a party but don’t want the onion smell in the house
Thank you so much Olga! So happy to hear you enjoyed the recipe! I think you could make the onions a day in advance and store them in resealable bags or containers and store on the countertop overnight. I totally get wanting to get rid of the onion smell before hosting – I have that problem all the time!
Just made the jalapeño popper burgers again tonight. They are a family favorite!!!
I love this recipe. I always make it when my son has his friends over. It’s the perfect combination of flavors!!!!