Jalapeño Popper Stuffed Burgers
with Creamy Ranch Mayo, Crispy Fried Onions & Potato Wedges
- Eggs
- Milk
- Soy
- Wheat
Like a jalapeño popper? Dig a burger? Our chefs created this inventive hybrid that encases the components of a popper in a juicy patty for a burst of extra flavor in every bite. Sauté fresh jalapeño, combine with creamy, melty cheeses and bold seasonings, and press that spicy, tangy filling into the center of each patty. After a quick pan-sear, you’ll tuck the patties into soft potato buns and top with creamy ranch mayo and crispy fried onions (the perfect finishing touches for the occasion). Add a side of golden brown potato wedges, and you are poppin!
Ingredients
12 ounce
Potatoes
1 unit
Jalapeño
1 tablespoon
Fry Seasoning
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Cream Cheese
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Ground Beef
2 unit
Potato Buns
(Contains: Eggs, Milk, Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve jalapeño lengthwise, removing ribs and seeds for less heat, then mince.
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • While potatoes roast, in a small bowl, combine dressing and mayonnaise. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency; season with salt and pepper to taste. Refrigerate ranch mayo until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add jalapeño and cook, stirring occasionally, until softened and lightly browned, 2-4 minutes. Transfer to a medium bowl to cool. • Once jalapeño has cooled, add cream cheese, Monterey Jack, remaining Fry Seasoning, a pinch of salt, and pepper; stir to combine.
• Form beef* into two ½-inch-thick rounds (four rounds for 4 servings); season all over with salt and pepper. • Divide jalapeño filling between the centers of each round. Gently fold edges of meat around filling, shaping and sealing to create stuffed patties, each slightly wider than a burger bun.
• Heat a drizzle of oil in pan used for jalapeño over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • Meanwhile, halve and toast buns until golden brown.
• Spread a thin layer of ranch mayo on cut sides of bottom buns. Fill buns with patties, crispy fried onions, and as much ranch mayo as you like. • Divide burgers and potatoes between plates. Serve with any remaining ranch mayo on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The jalapeño-cream-cheese filling delivers real popper flavor when it stays inside the patty — bold, creamy, and satisfying. Some found the heat mild; keep the jalapeño seeds in or add all the jalapeño to the filling for more kick 🌶️.
- Ease of prep: Stuffing and sealing the patties is the trickiest part — many reviewers found the filling leaked out during cooking, especially when the patties were too thick.
- Suggestions: Form two thin patties per burger, place the filling between them, and press the edges firmly to seal — this keeps the filling in better than folding one patty around it. Cook stuffed patties 5–7 minutes per side rather than the suggested 3–5, since the extra thickness slows cooking through to the center. Skip the oil in the pan if you prefer less grease, as the beef renders enough fat on its own.
- Timing: The stuffed patties are thicker than standard burgers, so use a meat thermometer to confirm doneness rather than relying on time alone.
Reviews from our home cooks
The burgers were pretty good. The jalapeño I received was on the milder side, but the flavor of the jalapeño itself was there in the filling. I was afraid they might be too spicy, so I was happy with it. The ranch mayo was good on the burgers and dipping the potato wedges in it.
They tasted good! My son, age 17, loved them. He gave them a 4 star rating. My husband and I gave them a three because they were not spicy at all and the total flavor was overpowered by the ranch flavor. We did get a great idea out of this recipe though, we're gana bbq burgers with a touch of sweet baby rays and put actual bacon wrapped poppers on the burger instead of lettuce, tomato etc... Sounds delicious! Come on spring!!
Possibly my favorite burger yet, I wasn't so sure about the assembly but it turned out perfect, the fresh jalapeño inside really gave it the perfect texture as well.
OMG we were obsessed with the recipe! The stuffed burgers with the dressing were amazing! One of our faves so far!
Add an additional ounce of burger meat to make it easier to form the patties. The ranch mayo gets lost with the jalapeño cheese stuffing in the burger. Overall not bad!
This was good but messy! I think if I make it again, I will not stuff the Jalapeno Popper stuff on the inside put just put it on top of the burger. We kinda didn't get the taste of the popper with the burger and it was harder to cook the burger. Great concept but the cooking didn't work as much as other burgers for us.
A little time consuming and there is an art to keeping the stuffing inside the burger but that's part of the fun.
We like the burgers. I only used 1/2 of the jalapeno as I was worried about making it too spicy. I would add more jalapeno next time and maybe a splash more of the soy sauce.
I didn't use the whole jalapeno thinking it would be spicy; even if deseeded. Next time I will use the whole thing because I couldn't taste it. This was a great burger.
So juicy! Love stuffing the burger and fried onions on top yum! Like the ranch, basic sauce, not thing too fancy
