Jalapeño Popper Stuffed Burgers with Canadian Cream Cheese & Cheddar
Two classic crowd-pleasers in one: a juicy beef burger stuffed with a molten jalapeño popper filling made from Canadian cream cheese and aged Canadian cheddar. When you cut into it, the filling pours out.
- Prep: 20 minutes
- Cooking: 15 minutes
Ingredients
- Jalapeño Popper Filling
- 4 oz (125 g) Canadian cream cheese, softened
- ½ cup (125 ml) aged Canadian cheddar, shredded
- 2 jalapeños, seeded and finely diced (see tips)
- 2 strips bacon, cooked and crumbled
- Salt and pepper, to taste
- Burgers
- 1.5 lbs (680 g) medium ground beef (80/20)
- 1 tsp (5 ml) garlic powder
- Salt and pepper, to taste
- 4 slices aged Canadian cheddar (for topping)
- 4 burger buns, toasted
- Lettuce, tomato, and mayo to serve
Make it with Canadian Dairy
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Preparation
Jalapeño Popper Filling
In a bowl, combine Canadian cream cheese, shredded Canadian cheddar, diced jalapeños, and crumbled bacon. Mix until evenly combined. Form into 4 small patties slightly smaller than your burger patties.
Burgers
Season ground beef with garlic powder, salt, and pepper. Divide into 8 equal portions. Flatten each into a thin round patty.
Place one cream cheese filling patty in the centre of 4 beef rounds. Top each with a second beef round and press the edges firmly to seal. The filling should be completely enclosed.
Grill over medium-high heat for 4–5 minutes per side, or until internal temperature reaches 160°F (71°C). During the last minute of cooking, top each burger with a slice of aged Canadian cheddar and close the lid to melt.
Rest for 2 minutes. Assemble on toasted buns with lettuce, tomato, and mayo. Serve immediately — the filling is best while hot.
Tips
For a milder version, substitute jalapeños with finely diced green bell pepper and a pinch of smoked paprika. Keep the seeds in the jalapeños for more heat.
