Jalapeño Popper Burger Bites (Print version)
Mini beef patties stuffed with jalapeño cream cheese, wrapped in bacon, and baked until crispy. A crowd-pleasing appetizer ideal for game day.
# Ingredients:
For the popper filling
01 -
4 oz (115 g) cream cheese, softened
02 -
2 fresh jalapeños, seeded and finely diced
03 -
1/2 cup (50 g) shredded sharp cheddar
04 -
1/4 tsp garlic powder
For the burger bites
05 -
1 lb (450 g) ground beef (80/20)
06 -
1 tsp garlic powder
07 -
1 tsp onion powder
08 -
1/2 tsp smoked paprika
09 -
1 tsp salt
10 -
1/2 tsp black pepper
11 -
10 slices bacon, halved crosswise
# Instructions:
01 -
Stir together softened cream cheese, half the diced jalapeños, shredded cheddar, and a pinch of garlic powder until smooth.
02 -
Gently mix the ground beef with the remaining jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Do not overwork it or the bites will turn dense.
03 -
Divide the beef into ten equal portions and press each into a thin flat circle about two and a half inches wide.
04 -
Spoon a heaping teaspoon of the cream cheese mixture onto the center of half the patties. Top with the remaining patties and pinch the edges firmly to seal, leaving at least a half-inch border around the filling.
05 -
Stretch a half slice of bacon around each stuffed bite and tuck the ends underneath. The bacon should overlap slightly so it grips the beef as it cooks.
06 -
Arrange the bites seam-side down on a wire rack set over a baking sheet. Bake at 400°F (200°C) for 22-25 minutes until the bacon is crisp and the beef reads 160°F (71°C) internally.
07 -
Let them cool for five minutes so the cheese sets slightly, then serve warm with ranch or your favorite dipping sauce.
# Good to know:
01 -
Best served warm while the filling is still creamy.
02 -
Use thick-cut bacon for the best wrap and crisp.