I love jalapenos – but I’m a wuss when it comes to heat. When I went to this year’s local master gardener plant sale to pick out my tomato plants for the year, they also were selling “fooled you” peppers. They taste like jalapenos but have none of the heat! I was so excited about that little plant.

Of course, less than a week later a deer came along and chomped off the top of the plant. I was sure that was going to be the end of it but it’s been resilient and last week gave me three beautiful jalapenos.

Three wasn’t really enough for the jalapeno poppers I was dreaming up so I decided on these burgers instead – and they didn’t disappoint. Freezing the cheese beforehand really helped keep the cheese in the burger – even when mine started to burst open during cooking. This made two very generous burgers – I think it could easily be stretched to four burgers.

I also carmalized up the other half of the onion and remaining jalapeno for on top. It was heavenly.

Jalapeno Popper Burgers
(from Brenda’s Canadian Kitchen)
Serves 2

1/2 c. shredded cheddar
2 T. cream cheese, softened
2 fresh jalapeno peppers, chopped (and seeded if you want less heat)
1 T. fresh parsley, chopped
1/2 egg
1/2 small onion, grated and drained
2 T. panko
1/4 t. salt
1/8 t. pepper
1/2 lb. ground beef

Combine first four ingredients and mold two small, flat, equal-sized patties out of the cheese mixture. Place on a small plate lined with wax paper and freeze for fifteen minutes.

Meanwhile, combine the egg, onion, panko, salt, pepper and ground beef. Separate into four equal-sized patties.

After the cheese has had 15 minutes to chill, remove it from the freezer. Sandwich each cheese patty between two beef patties, taking care to seal the edge well to prevent the cheese from dripping out during cooking. Refrigerate for 30 minutes.

Grill over medium-high heat for 8-10 minutes or until cooked through.