Jalapeño Popper Stuffed Burgers. Burgers stuffed with grilled jalapeño’s and cheddar cheese. Easy gluten free bun swap or top a salad to keep low carb!
When it comes to burgers, my husband is mostly a purist. His ultimate burger is thick, juicy and grilled then topped with bacon, cheese, fresh crisp lettuce, tomato and raw onion. He’ll usually put both mayo and ketchup and loves a bun – even if it’s gluten free (which he isn’t).
Me, on the other hand, I like pretty much everything spicy. I prefer a lettuce wrapped burger and like to mix up funky toppings like caramelized onions, roasted peppers, avocado and unique sauces.
This Jalapeño Popper Stuffed Burger is one of those compromise foods that makes us both happy. It looks like a “regular” burger but has a delicious secret because it is stuffed with grilled jalapeños and cheddar cheese.
It’s SO. GOOD. You can tweak the amount of jalapeños if you want a more mild version (see my NOTES below above recipe) or turn it up and load it with heat for an intense kick.
This is super flexible. If you want a bun, you can use high-quality gluten free or even grain free options. If you want this low-carb, leave the bread off and wrap it in lettuce leaves or top a salad.
If you can’t do cheese, I would suggest one of those nut-based cheese alternatives or maybe even a vegan cream cheese to balance out the heat from the peppers.
Either way, this is a fun burger to have in your arsenal. Especially if you are like me and like to switch things up!
- If you want MILD: start with just 2 or 3 slices of jalapeno and dice them so spread the heat out more evenly.
- If you want SPICY: use 8 to 10 jalapeno slices.
- FREEZER: You can prepare the burgers and freeze (uncooked) after stuffing them with the cheese and grilled jalapenos. I recommend placing on a baking sheet to individually flash freeze and transferring to another freezer safe container once frozen.
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Jalapeño Popper Stuffed Burgers. Burgers stuffed with grilled jalapeño's and cheddar cheese. Easy gluten free bun swap or top a salad to keep low carb!
- 1 1/2 pounds grass-fed ground beef
- 2 grilled jalapeños
- 4 ounces sliced cheddar cheese
- salt and pepper
- buns or GF buns
- lettuce extra if lettuce wraps
- sliced tomato
- sliced sweet onion
- homemade Mayo or other condiments
- Preheat grill to medium heat. Once hot, place jalapeños on grates. Close lid and cook 2 minutes. Turn and repeat. Total cook time is about 6 minutes. Jalapeños should begin to have black grill marks on and begin to soften. You don't want them super soft like roasted peppers.
- Remove jalapeños and allow to cool. Slice into rounds and set aside.
- To prepare burgers begin by dividing the meat into four 6-ounce portions. Sprinkle each with a bit of salt and pepper.
- Take each portion and slice in half. Use the palm of your hand to smash each half into a flat patty so you have two 3-ounce patties per burger.
- Layer one 3-ounce patty with 1-ounce cheddar cheese and 5 to 7 sliced jalapenos. Place the remaining 3-ounce burger patty on top and press together the sides until the burger is totally sealed. Repeat until all four burgers are complete.
- Place burgers on grates of preheated grill (to medium heat). Allow to cook undisturbed for 5 to 6 minutes on one side before flipping. Flip and continue cooking on other side until both sides are browned and burger is cooked to desired temperature. 10 to 12 minutes for a 6-ounce stuffed burger will usually yield a burger cooked to "medium" temperature. If you prefer your burger more well done, cook an additional 1 to 2 minutes per side.
- Serve with your favorite toppings wrapped in lettuce or on a bun and Enjoy!