*Update: for the sliders that I made on last week’s episode, double the recipe! Also make the sliders using 1-2 pounds of ground beef or bison. Enjoy, y’all!
I love burgers. Like a lot. I also love jalapeño poppers. Like a lot. So naturally I put them together and came up with a jalapeño popper burger! *gasp*
Start by taking half a block of cream cheese
And plopping it into a mixing bowl.
Next, grate up some pepper jack cheese.
And add that right on in.
Now take a jalapeño,
And cut in half and then half again – so it’s cut in quarters.
And then scrape out all of the seeds – or you can leave some if you’re feeling spicy! I was only feeling slightly spicy so I kept a couple seeds. ‘Cause that’s where the heat is, baby!
Give those a good chop.
And add ’em to the mixing bowl.
Next, take some bacon.
And chop them up.
And add them to the bowl. NOW we got a party!
Give the whole thing a good mix.
Now take some of the mixture, about 1/4 of a cup and top a burger!
BUT WAIT, it’s not over! Things are about to get funky but I promise you so good. Take some sweet chili sauce. Yes, like the kind that you get from the Asian food aisle.
And put a couple drizzles over the burger.
I really can’t explain just how over-the-top amazing the sweet chili sauce makes the whole burger but oh man is it amazing. The cream cheese and pepper jack get all melty, the spicy jalapeño, the crunchy bacon and then the sweet chili sauce on top of an already yummy burger?! Ya, it’s amazing. And you should make it tonight/ today / this weekend/ every day!
With love from the kitchen,
4 oz. cream cheese
1/2 cup shredded pepper jack cheese
1 jalapeno, diced and seeded
2 pieces bacon, chopped up
Sweet chili sauce to top
Combined the cream cheese, pepper jack, jalapeño and bacon in a bowl. Mix well. Top burgers in 1/4 cup of the mixture and drizzle sweet chili glaze. Enjoy!