Jalapeno-stuffed Cheeseburgers with Sweetcorn Salad

Home / Recipes / Jalapeno-stuffed Cheeseburgers with Sweetcorn Salad

21 Sep 2022

35 Minutes | easy | Serves 2

These juicy jalapeno popper cheeseburgers are stuffed with a jalapeno and cheese mixture, which bursts out when you bite through the burger. You could also add chopped bacon to the filling. We like to skewer the burgers with an extra jalapeno popper on top and serve it with a sweetcorn salad made with lime juice and coriander.

Ingredients

350g beef mince
1 jalapeno, finely chopped (you could also use a regular chilli, or substitute 1 tablespoon chopped pickled jalapenos)
50g grated mozzarella
50g grated Cheddar
100g cream cheese
4 jalapenos or other green chillies
4 rashers streaky bacon
2 burger buns
2 lettuce leaves
¼ red onion, very thinly sliced
Condiments of your choice e.g. mayonnaise, mustard, ketchup
198g tin sweetcorn (160g drained weight)
½ red pepper, finely chopped
Handful coriander leaves
Juice of 1 lime
2 spring onions, finely sliced

Directions

Combine

Combine the chopped jalapeno, mozzarella, Cheddar, cream cheese and some salt and pepper and mix well to combine.

Sweetcorn salad

To make the sweetcorn salad, combine all the ingredients with a pinch of salt and set aside.

Make the poppers

Make the poppers by slicing the tops off the jalapenos, stuffing with the cream cheese filling, then replacing the lids and securing with a toothpick. Wrap each one tightly in bacon.

Shape the beef mince

Shape the beef mince into 4 thin patties. Divide the remaining filling in half and place in the centre, on top of 2 of the patties. Place the remaining patties on top and secure the edges by pinching them together with your fingers.

Heat 2 gas burners

Heat 2 gas burners on the Jupiter Outback BBQ and set the heat to medium. Add the burgers and cook for 5-6 minutes each side, or until cooked through.

Once the burgers have been flipped

Once the burgers have been flipped, add the poppers and cook until crisp all over.

Lightly toast the buns

Lightly toast the buns.

To assemble the burgers, layer them up with condiments, lettuce, onion and the burger patties. Top with the tops of the buns, then add a popper to each, secured with a toothpick.

It’s important not to overstuff the burgers as they will burst open during cooking, although some leakage is fine. If you don’t make the extra poppers, you will have some filling leftover from making the burgers.

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

Latest Recipes

Start Shopping Now!

Barbecues