The fixings are vital for a savory burger that satisfies. So, we created a zesty Jalapeño Cream Cheese Burger recipe that will knock your beer and burger-loving socks off. It’s stacked with onion rings, smoky bacon, and a hearty smear of homemade jalapeño cream cheese.
Jalapeño Cream Cheese Burger
4 sesame burger buns - toasted
1 lb ground beef
Salt & Pepper
1 jalapeño, minced - keep the seeds
1 8oz cream cheese - room temperature
8 frozen onion rings
1 lb of bacon
Prepare the Burch Barrel by setting the coal pan in the center of the track system. Prepare your coals to medium to high heat, about 350-400F. Set to the same temperature if using a propane grill.
In a bowl, add the ground beef, and season with salt and pepper. Patty out 4 burgers, leaving a small indentation in the center for a more even cook. Set aside.
On the grill, place the bacon and the burgers on the grill grate and grill until crispy and the burgers are medium about 135-140 internal temp. If you like them medium rare, cook to 130-135F.
If there is too much heat, lock the grill grate into the lid, and raise to cook more indirectly.
Prepare the onion rings as directed on the packaging.
In a small bowl add the cream cheese and minced jalapeños. Mix until well combined. Set aside.
Once the burgers and bacon are finished cooking, remove from the grill grate and let rest for a couple minutes.
While the burgers are resting, place the buns on the grill grate and toast until golden brown.
Take the toasted top bun, and smear a generous amount of the jalapeño cream cheese mixture.
Add your burger, 2 slices of bacon and 2 onion rings to the bottom bun. Assemble & enjoy!