Jalapeño Popper Burger
Spice up a boring burger with this yummy twist on a jalapeño popper that packs just the right amount of heat. Swap the jalapeños for seasonal Hatch green chiles for even more fresh southwest flavor.
Preheat your grill to medium-high.
Grab a medium size bowl and combine the cream cheese, shredded cheese, and jalapeño. Make sure you stir and mash as you go until all ingredients are incorporated and there aren’t any clumps from the cream cheese. Set aside.
Tip: Always use room-temperature cream cheese. If it’s cold, you will be mixing for a long while!
To make the burgers, form the sirloin into four, even-sized patties. Season both sides with salt and pepper.
Grill the burgers until almost done, add a slice of sharp cheddar (optional) and close the lid so it melts faster. Check the burgers with an instant read thermometer (burgers are well done at 160 degrees). Pull the burgers off and let rest on a platter.
Toast your buns on the grill until warm and slight grill marks are seen on the bread.
Take your bottom bun and place on a plate. Add a few slices of lettuce. Spread 3 tbsp. of the jalapeño cheese mixture down and add your burger on top (the heat from the meat will melt the cheese perfectly!). Top with a tbsp. of ketchup, red onion, and tomato slices (use as much as you like here). Place the top of the bun on the sandwich and serve immediately!
