RECIPES: Recipe Details

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Poppin’ Jalapeño 6-Shooter burgers


Popppin’ Jalapeño 5 Shooters:
6 fresh Jalapeño peppers
4 oz low-fat cream cheese
3 slices bacon
6 tooth picks
Raspberry – Mayo:
6 tablespoons Mayonnaise
6 tablespoons raspberry preserves
½ teaspoon lime juice
1 ½ pounds ground chuck
2 teaspoons seasoned salt
1 cup chopped onion
1 teaspoon Worcestershire sauce
½ teaspoon cracked pepper
½ teaspoons cumin
½ teaspoons cinnamon
6 Kaiser Rolls, sliced
3 cups Romaine lettuce
6 slices sharp cheddar cheese


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the raspberry-mayo, mix the ingredients in a small bowl. Set aside. To make shooters, slice Jalapeño in half lengthwise and remove seeds and membrane. Rinse under cold water or dunk in a bowl filled with water and ice. Remove excess water. Fill cavity with softened cream cheese. Cut slices of bacon in half and wrap around each cheese-filled pepper, securing with a toothpick. Place peppers on pre-heated grill for 15 – 25 minutes, until bacon is cooked through and starting to crisp up. Set aside. To make patties, combine ground chuck, salt, onion, Worcestershire sauce, cracked pepper, cumin, and cinnamon in a bowl. Divide mixture into 6 equal portions, shaping each into a ½-inch-thick patty. Brush grill rack with oil. Place patties on grill rack and grill until browned, approximately 5 to 7 minutes each side for medium-rare. During last few minutes of cooking, place buns, cut side down, on the grill and grill until lightly toasted. To assemble burgers, remove buns from the grill and place on plates. Lightly spread each bun half with the raspberry-mayo. On each bun bottom, place ½ cup of the shredded lettuce, a patty, Jalapeño shooter and a slice cheddar. Add the bun tops and serve.


Makes 6 burgers