Breaking news: The best Jalapeño Cheese-Stuffed Hamburgers ever!

By Friday, June 3, 2011

OK, so yes, I’m an easily excitable person, but I seriously only say “breaking news” when I find a recipe that’s truly newsworthy.

These aren’t just the best jalapeno and cheese-stuffed hamburgers ever, but are quite possibly the best homemade burgers ever… period. Maybe that’s because I’m addicted to both cheese and hot stuff?

You would think stuff hamburgers (which I’d never even heard of) would be pretty difficult. Oddly enough, this recipe is a breeze. The recipe says it takes an hour and 45 minutes, but really, it didn’t take nearly that long. Maybe that’s because I wasn’t the one manning the barbeque…

Anyway, they’re so simple. You basically just make any old regular homemade beef patties (you know, all the normal stuff… ground beef, bread crumbs, egg… blah blah blah) and roll the circular patties out really thin. Then you mix the cheeses (I added some goat cheese and used herb & garlic cream cheese… amazing!) with the chopped pickled jalapenos and make really flat circles (but smaller than the beef patties) and stick them in the freezer until they’re hardened a bit. Then you simply put them on a beef patty and place another patty on top and squeeze around the edges. I love it!

The result (after the barbeque, obviously) is the most delicious, flavourful burger, oozing with spicy and runny cheese. It was magical.

I urge you to make these! Here’s the traditional recipe:

Breaking news: The best Jalapeño Cheese-Stuffed Hamburgers ever!

Yield: 4


  • 1 egg
  • 1/2 onion, grated & drained or super finely chopped
  • 1/4 cup bread crumbs
  • pinch of salt & pepper
  • 1 lb lean ground beef
  • Condiments/toppings (I used arugula, tomato, honey mustard and mayo)
  • Hamburger buns
  • 1 cup shredded cheddar cheese
  • 1/4 cup cream cheese, softened
  • 1/4 cup chopped drained pickled jalapeño peppers


  1. In bowl, stir together cheese, cream cheese and jalapeño peppers. Divide into quarters; flatten each into circles and freeze for 15 minutes. Whisk together egg, onion, bread crumbs, salt and pepper; mix in beef. Shape into 8 balls. Flatten each into a thin, wide patty. Top 4 of the patties with cheese circle; top with remaining patties, gently pressing and pinching edges to seal. BBQ for 7-8 minutes per side. Careful - cheese stuffing will be very hot!


Adapted from Canadian Living

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