Jalapeño Popper Burger Recipe

Combine mayonnaise, chopped chipotle in adobo, lime juice, minced garlic, smoked paprika and 1/4 tsp salt in a small bowl. Whisk until smooth. Taste and adjust heat or salt. Refrigerate while you prepare the rest (can be made up to 2 days ahead).

Prepare jalapeños

Wash jalapeños, slice each in half lengthwise and remove seeds and membranes with a small spoon or paring knife (leave some seeds if you want extra heat). Pat dry.

Make filling

In a bowl, mix softened cream cheese, shredded cheddar, chopped cooked bacon (if using) and 1/4 tsp salt until smooth and well combined.

Fill and bread

Spoon or pipe the cheese mixture into each jalapeño half. Set up a breading station: bowl 1 — flour; bowl 2 — beaten egg with 2 tbs milk; bowl 3 — panko mixed with cornmeal (if using) and 1/4 tsp salt. Dredge each filled jalapeño first in flour (shake off excess), dip in egg wash, then coat with panko mixture, pressing to adhere.

Fry poppers

In a heavy skillet, heat about 1 cup vegetable oil to 350°F (medium-high). Fry poppers in batches 2–3 minutes per side until golden brown and heated through. Use a slotted spoon to transfer to a paper towel-lined plate. Alternatively, bake at 425°F for 12–15 minutes until crispy.

Form patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Lightly form into 3/4-inch-thick patties, making a slight indentation in the center of each to prevent bulging. Season both sides with salt, black pepper, garlic powder and onion powder.

Cook patties

Heat a skillet or griddle over medium-high and add 1 tbs vegetable oil. When shimmering, add patties and cook 3–4 minutes per side for medium (adjust time for desired doneness). In the last minute of cooking, top each patty with a slice of pepper jack cheese and cover the pan briefly to melt (about 30–60 seconds). Remove patties and let rest 2 minutes.

Butter the cut sides of the buns. In a clean skillet over medium heat, toast buttered buns cut-side down until golden, about 1–2 minutes. Prepare lettuce, slice tomato and have pickles ready.

Spread about 1 tablespoon of chipotle aioli on the bottom bun. Place a lettuce leaf and a slice of tomato on the bun. Set the pepper jack-topped patty on the tomato. Arrange 2 fried jalapeño popper halves on top of each patty (or 2 whole halves depending on size). Drizzle an additional 1 teaspoon of aioli over the poppers if desired. Add pickles to taste, then top with the bun crown.

Serve immediately while patties and poppers are hot. Provide extra aioli on the side for dipping.