Maria Penner | Lamar Electric

If you love jalapeño poppers, this burger is for you. Jalapeños can vary a lot in heat level, so feel free to reduce or increase the amount of peppers used.

Topping
8 ounces bacon, chopped
3 jalapeño peppers
8 ounces cream cheese, softened
1/4 cup heavy cream

Burgers
1 egg
1 jalapeño pepper
1/3 onion
1 pound ground beef
1/3 cup finely ground saltine crackers
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons vegetable or olive oil
Mustard

1. Topping In a skillet over medium heat, cook bacon until crispy. Drain on paper towels. Broil or grill the jalapeños until skins are slightly charred on all sides. Preheat oven to 350 degrees. Dice jalapeños, removing seeds first for less heat if preferred.

2. In a bowl, combine bacon, jalapeños, cream cheese and heavy cream until well blended. Scoop into a small baking dish and bake until heated through, about 15 minutes.

3. Burgers Meanwhile, in a food processor, pulse together egg, jalapeño (removing seeds if preferred) and onion until smooth. Pour into a large bowl and add ground beef, ground saltines, garlic salt and pepper. Mix by hand until evenly blended. Form into 4 large patties or 6 thinner patties.

4. Heat a cast-iron skillet over medium-high heat and add oil. Cook patties 3 minutes, then drizzle mustard onto uncooked side, flip and cook another 3 minutes. Serve with warm popper topping.

Serves 4–6.