Jalapeno Popper Burgers

These Jalapeño Popper Burgers check every box – juicy ground beef, sharp cheddar cheese, crispy bacon, and just enough heat to keep things exciting. They pack all the creamy, spicy flavor of classic jalapeño poppers (a longtime favorite at our house!) into a perfectly seasoned burger, topped with a cool jalapeno cream cheese mixture sandwiched between soft brioche buns. It’s rich, crave-worthy, and built for backyard BBQs, summer nights, or whenever you’re in the mood for something a little extra.

Jalapeño popper smash burgers might be trending on TikTok, but I personally prefer the classic approach of cooking my burgers on the charcoal grill. I’ve been jalapeño popper obsessed for forever and have already turned them into Jalapeño Popper Pigs in a Blanket and Jalapeño Popper Quesadillas so turning them into a burger just made sense. I’ve tested and tweaked this version to get the balance just right – crispy bacon, spicy-sharp jalapeños, melty cheddar, and a tangy brush of BBQ sauce, all layered up for the perfect bite.

From the creamy filling to the smoky bacon and golden brioche buns, these burgers are the ultimate comfort food with a kick. They cook up beautifully on the grill, in a cast iron skillet, or even in the air fryer – and they’re fast enough for a weeknight dinner but impressive enough to share with friends.

For more big-flavor burger inspiration, check out my Cilantro Bomb Burger, Hawaiian Burgers, Blueberry Bacon Burger and Elote Burger – each one brings its own bold twist and loads of juicy goodness.

Why We Love This Recipe

• Easy to make on the grill or stovetop, this recipe comes together fast enough for a weeknight dinner but still feels special enough for guests.
• It’s a full, satisfying meal that packs in all the creamy, spicy, bacon-loaded flavor of our favorite jalapeño poppers – no side dish needed.
• The jalapeno cream cheese topping is rich but balanced, adding just enough heat and tang without overpowering the juicy burger patty.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Ground Beef – I use 85/15 for juicy, flavorful patties. Juicy Bison Burgers or ground turkey works too – just season the turkey well since it’s a bit milder.
• Burger Seasoning – A store-bought blend or a simple mix of kosher salt and black pepper both work great.
• Cream Cheese – Softened cream cheese makes the filling smooth and rich, perfect for balancing the jalapeños.
• Fresh Jalapeños – Chopped for medium heat and crunch. Keep the seeds for spice, or take them out for a milder bite.
• Garlic Powder – Adds a subtle savory boost to the cream cheese mixture.
• Bacon – Crispy bacon strips add smoky, salty crunch and that signature popper flavor.
• BBQ Sauce – A quick brush while cooking gives the burgers a tangy, caramelized finish.
• Sharp Cheddar Cheese – Melts beautifully and adds sharp, bold flavor. Pepper jack is great for more heat.
• Red Onion – Optional, but thin slices add a crisp, fresh bite. Raw or grilled both work.
• Brioche Buns – Soft and slightly sweet, they toast up perfectly and hold everything together.

How to Make Jalapeno Popper Burgers

1. Shape patties. Divide the ground beef into four equal portions and gently shape into ½-inch thick patties. Press a slight indent into the center of each one with your thumb to help them cook evenly.
2. Season burgers. Sprinkle both sides with your favorite burger seasoning, or just use kosher salt and freshly ground black pepper. Set the patties aside while you prep the rest.
3. Mix filling. In a medium bowl, beat the softened cream cheese until smooth. Stir in the chopped jalapeños and garlic powder until well combined. Set aside.
4. Cook bacon. Fry the bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.
5. Preheat grill or skillet. Heat a grill or cast iron skillet over medium-high heat until hot. If using a grill, brush the grates lightly with oil to prevent sticking.
6. Cook patties. Place the patties on the hot grill or skillet and cook for 3-5 minutes per side, depending on your preferred internal temperature. Flip only once, brushing each side with BBQ sauce after flipping.
7. Add cheese. In the last minute of cooking, top each patty with a slice of sharp cheddar cheese and cover briefly to help it melt.
8. Rest burgers. Let the burgers rest for 5-10 minutes after cooking to lock in juices before assembling.
9. Assemble burgers. Place a patty on the bottom half of each toasted brioche bun. Top with a generous spoonful of jalapeño cream cheese, crispy bacon, and a few slices of red onion. Add the top bun and serve right away.

Recipe FAQ’s

Tips for Success

• Handle the beef gently when shaping patties to keep them tender, not tough.
• Chill the cream cheese filling briefly if it’s too soft – it’ll hold up better on the burger.
• Cook the bacon first and keep it warm in the oven so it stays crispy until serving.
• Don’t overcrowd your skillet or air fryer – space helps the patties sear properly.
• Add cheese in the last minute of cooking so it melts perfectly without sliding off.

Substitutions and Variations

• Ground turkey or chicken works in place of beef – just season well for bold flavor.
• Pepper jack or Monterey Jack melts creamy and adds extra heat instead of sharp cheddar.
• Fold in green onions or a pinch of chili powder to the cream cheese for a little extra flavor and heat.
• Swap the BBQ glaze for hot honey or sriracha mayo if you like a sweet-heat finish.
• Keep it low-carb by serving the patties in lettuce wraps or on keto-friendly buns.

More Burger Recipes You’ll Love

• Grilled Poblano Pepper Southwest Burger
• All-American Hamburger with Crispy Onions and Burger Sauce
• Bacon Jam Burger
• Juicy Lucy Burger Recipe
• Soy-Glazed Mushroom Swiss Burgers