Jalapeño Popper Burger Recipe

Form Patties

Combine ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder in a bowl. Mix gently until just combined. Divide into two 8-oz portions (or two equal patties) and form into 3/4-inch thick patties with a slight depression in the center to prevent doming.

Cook Patties

Heat a griddle or heavy skillet over medium-high heat and brush with 1 tablespoon vegetable oil. Cook patties 3-4 minutes per side for medium (adjust to desired doneness). During the last 1 minute of cooking, place a slice of pepper jack on each patty and cover with a lid to melt. Remove cooked patties and keep warm.

Prepare Jalapeños

Slice jalapeños in half lengthwise and remove seeds and membranes (wear gloves if sensitive). Pat dry. In a small bowl, mix softened cream cheese and 1/2 cup shredded pepper jack until smooth. Spoon approximately 1 tablespoon of the cheese mixture into each jalapeño half and press to smooth.

Make Tempura Batter

In a bowl, whisk together 1/2 cup all-purpose flour, 2 tsp cornstarch, 1/4 tsp baking powder and 1/4 tsp kosher salt. In a separate small bowl, beat 1 large egg lightly, then whisk in 1/2 cup cold sparkling water. Fold the wet into the dry ingredients gently — do not overmix; batter should be slightly lumpy and cold.

Fry Jalapeños

Heat 2 cups vegetable oil in a medium saucepan or deep skillet to 350°F (175°C). Working in batches, dredge each filled jalapeño half in a little flour (from the 1/2 cup) to help batter adhere, dip into the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry 2-3 minutes until batter is crisp and pale golden. Remove to a wire rack or paper towel-lined plate to drain and keep warm. Repeat until all are fried.

Heat Enchilada Sauce

Place 1/2 cup enchilada sauce in a small saucepan and warm over low heat until just simmering, stirring occasionally. Keep warm.

Toast Buns

Spread 1 tablespoon butter on cut sides of the brioche buns. Toast on the griddle or in a skillet, buttered side down, over medium heat until golden, about 1-2 minutes.

Build the Burger

Place a toasted bottom bun on a plate. Spoon about 1-2 tablespoons warm enchilada sauce onto the bun. Place the hot pepper jack-topped burger patty on the sauce. Arrange 2-3 tempura-battered jalapeño popper halves over the cheese. Spoon 1-2 tablespoons drained green chiles over the poppers (or tuck them beside). Add optional pickled jalapeños if desired. Drizzle another tablespoon of enchilada sauce over the top or spread on the top bun, then close with the toasted top bun.

Serve

Serve immediately while the patty, cheese and poppers are hot and the batter is crisp. Provide extra enchilada sauce on the side for dipping.