Bacon-wrapped jalapeño popper burgers combine seasoned ground beef patties stuffed with cream cheese, cheddar, and whole roasted jalapeños, wrapped in bacon, and finished with smoky barbecue sauce for a crispy, spicy, indulgent burger.
Delivery in as fast as one hour.*
Prices vary by store
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Cut the tops off the jalapeños and use a coring tool or small knife to remove all seeds and ribs.
In a small bowl, combine the softened cream cheese, shredded cheddar cheese, chopped scallions, and 1 tablespoon of ranch seasoning powder. Mix until well combined.
Stuff each cored jalapeño with the cream cheese mixture.
In a separate large bowl, combine the ground beef with 2 tablespoons of ranch seasoning powder and mix gently with your hands.
Divide the seasoned ground beef into three equal portions. Take one portion and flatten it out.
Place a stuffed jalapeño in the center of the flattened beef and form the meat around it, creating a large, sealed log shape.
Wrap each beef log completely with strips of bacon.
Place the bacon-wrapped logs into an air fryer basket.
Air fry at the highest temperature setting for 25 minutes, or until the beef is cooked through and the bacon is crispy.
Transfer the cooked logs to a hot griddle or skillet.
Brush the logs with barbecue sauce and sear on all sides until the sauce is caramelized.
Serve hot on buns.
Cooked burgers keep refrigerated for up to 3 days in an airtight container; reheat on a skillet over medium heat until warmed through. Uncooked wrapped patties freeze up to 1 month; cook from frozen, adding 2–3 minutes per side.
Yes. Form and wrap the patties up to 4 hours ahead, refrigerate on a parchment-lined tray, and cook when ready. This helps the bacon stay secure and patties hold their shape.
Roast or char the jalapeños lightly before stuffing to soften them. Cook the burgers over medium heat, not high, and monitor the bacon to prevent charring before the beef is done.
Use 80/20 ground beef (80% lean, 20% fat). The fat content helps the burgers stay moist and flavorful during cooking.
Yes, but the bacon adds structural support and crispy texture. Without it, handle patties gently and consider pan-frying instead of grilling to prevent breakage.
Cook to an internal temperature of 160°F (71°C) using a meat thermometer. The bacon should be crispy and the cheese filling warm and melted.
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