Jalapeño Popper Burgers

Jalapeño Popper Burgers

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From: EatingWell Magazine, May 2019

We've taken a simple burger recipe and made it pop with an easy three-ingredient jalapeño cheese topping. Ground sirloin is lean ground beef made exclusively from the center loin cut. It has less connective tissue than regular ground beef for a super-tender burger.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 ounces reduced-fat cream cheese, softened
  • ¾ cup shredded spicy cheese, such as chipotle Cheddar or pepper Jack (see Tip)
  • 1 medium jalapeño pepper, seeded and chopped
  • 1 pound ground sirloin
  • ⅛ teaspoon kosher salt
  • 4 whole-wheat hamburger buns
  • ¼ cup ketchup


  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Combine cream cheese, shredded cheese and jalapeño in a medium bowl, stirring and mashing with a fork. Divide the mixture into 4 portions and form each into a 3-inch disk. Form sirloin into four patties about 4 inches wide and ½ inch thick. Season with salt.
  3. Grill the burgers until almost done, 3 to 4 minutes per side. Place a cheese disk on each and continue cooking until an instant-read thermometer inserted in the thickest part of a burger registers 160°F and the cheese starts to melt, 1 to 2 minutes more. During the last few minutes, toast buns on the grill.
  4. Top each burger with 1 tablespoon ketchup and serve on the buns.
  • Tip: These days, more flavored Cheddar cheeses (like jalapeño, chipotle or habanero) are filling up the specialty cheese section. But easy-to-find pepper Jack works great in this recipe too.

Nutrition information

  • Serving size: 1 burger
  • Per serving: 458 calories; 23 g fat(11 g sat); 3 g fiber; 29 g carbohydrates; 33 g protein; 26 mcg folate; 91 mg cholesterol; 9 g sugars; 3 g added sugars; 488 IU vitamin A; 5 mg vitamin C; 246 mg calcium; 4 mg iron; 749 mg sodium; 590 mg potassium
  • Nutrition Bonus: Calcium (25% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ starch, 1 fat, 1 high-fat protein

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