Jalapeño poppers have been my favorite snack since childhood—specifically the cheddar-filled kind. I’ve never been a fan of cream cheese poppers; the sharp, melty tang of cheddar is what I crave. Over the years I’ve enjoyed finding creative ways to fold those bold flavors into other dishes, and turning them into a burger is one of my favorite adaptations.
These Jalapeño Popper Cheeseburgers are made by roasting jalapeños until their skins char and then finely chopping them into the ground beef along with shredded cheddar. The result is a juicy burger that carries the smoky, cheesy heat of a popper in every bite. If you love jalapeño poppers, this burger delivers that same satisfying flavor in a handheld meal.
One unforgettable family memory involving poppers: in high school I once bit into what I thought was a typical popper and discovered, to my horror, it tasted extremely spicy. My brother had secretly stuffed habanero into a few poppers as a prank. I survived, laughed about it later, and it didn’t dampen my love for poppers—just made me more careful!
I recently made these burgers while visiting family in Washington and they were a hit with everyone. I was also distracted by my adorable niece on that trip, which is why I fell behind on posts—but it was worth it. The burgers came out great and showcased how simple techniques—roasting, peeling, chopping, and mixing—can transform familiar ingredients into something memorable.
Serve these burgers with crisp romaine, sliced onions, and a toasted whole wheat bun, or try a lettuce wrap for a gluten-free option. A little extra shredded cheddar on top while the patties finish cooking gives a perfect cheesy finish. These burgers are ideal for grilling season but can be prepared under a broiler or in a hot skillet as well.
Jalapeno Popper Cheeseburger
5 from 2 reviews
- Author: Annie Chesson
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 6 burgers
Ingredients
- 4 jalapeño peppers
- 1 1/2 cups shredded cheddar cheese, plus extra for topping
- 2 pounds lean ground beef
- 2 teaspoons salt
- 6 hamburger buns (or lettuce leaves for wraps)
- 1 onion, sliced
- 1 head romaine lettuce, leaves separated
Instructions
- Preheat your oven broiler to high.
- Place the whole jalapeños on a foil-lined baking sheet in a single layer.
- Set the baking sheet on the highest rack and broil the peppers until the skins blacken and blister on one side.
- Remove the sheet and turn the jalapeños, broiling until all sides are charred.
- When the jalapeños are evenly charred, transfer them to a bowl and cover tightly with plastic wrap to steam; let sit about 5 minutes.
- After steaming, peel the skins off the jalapeños — the skin should come away easily.
- Finely chop the peeled jalapeños. If you prefer less heat, remove the ribs and seeds before chopping.
- Shred the cheddar cheese if not already shredded.
- In a large bowl, combine the ground beef, chopped jalapeños, shredded cheddar, and 2 teaspoons salt.
- Mix gently with your hands until ingredients are evenly distributed, taking care not to overwork the meat.
- Form the mixture into six even patties.
- Grill the patties over medium-high heat or cook in a hot skillet. Flip once and cook until done to your preference. In the last few minutes of cooking, top each patty with a little extra cheddar to melt.
- Assemble the burgers on buns or lettuce wraps, and top with sliced onion and romaine lettuce. Serve immediately.
*Gluten free? Try using a lettuce wrap instead of a bun!*
These burgers pair well with simple sides: a crisp green salad, oven-baked fries, or a corn salad. For extra cooling contrast, a spoonful of sour cream or a drizzle of ranch balances the heat. If you want to increase the smoky character, char the jalapeños over an open flame before peeling.
Looking for other burger ideas? Try variations with turkey and pimento cheese or vegetarian options like black bean and quinoa patties with roasted jalapeño ranch. Experimenting with different cheeses, chiles, and toppings is an easy way to make this recipe your own.