Jalapeno Popper Burgers

These Jalapeño Popper Burgers check every box – juicy ground beef, sharp cheddar cheese, crispy bacon, and just enough heat to keep things exciting. They pack all the creamy, spicy flavor of classic jalapeño poppers (a longtime favorite at our house!) into a perfectly seasoned burger, topped with a cool jalapeno cream cheese mixture sandwiched between soft brioche buns. It’s rich, crave-worthy, and built for backyard BBQs, summer nights, or whenever you’re in the mood for something a little extra.

An image of an assembled jalapeno popper burger.

Jalapeño popper smash burgers might be trending on TikTok, but I personally prefer the classic approach of cooking my burgers on the charcoal grill. I’ve been jalapeño popper obsessed for forever and have already turned them into Jalapeño Popper Pigs in a Blanket and Jalapeño Popper Quesadillas so turning them into a burger just made sense. I’ve tested and tweaked this version to get the balance just right – crispy bacon, spicy-sharp jalapeños, melty cheddar, and a tangy brush of BBQ sauce, all layered up for the perfect bite.

From the creamy filling to the smoky bacon and golden brioche buns, these burgers are the ultimate comfort food with a kick. They cook up beautifully on the grill, in a cast iron skillet, or even in the air fryer – and they’re fast enough for a weeknight dinner but impressive enough to share with friends.

For more big-flavor burger inspiration, check out my Cilantro Bomb Burger, Hawaiian Burgers, Blueberry Bacon Burger and Elote Burger – each one brings its own bold twist and loads of juicy goodness.

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Ingredients for making a jalapeno popper burger.

Making a jalapeno cream cheese for topping a burger.

A image of grilled hamburger patties with slices of sharp cheddar cheese melting on top for cheeseburgers.

Yes! Cook the burger patties at 375°F for about 10-12 minutes, flipping halfway. Add cheese during the last minute so it melts without overcooking.

They really aren’t that spicy and have only a medium heat thanks to the fresh jalapeños. For less heat, remove the seeds and ribs, or use fewer peppers. For more, leave the seeds in or add a dash of chili powder to the cream cheese.

Definitely. You can shape the burger patties and mix the jalapeño cream cheese filling a day ahead – just keep both covered in the fridge until you’re ready to cook. Wait to assemble the burgers until just before serving so the buns don’t get soggy and everything stays fresh.

Store leftover burger patties and toppings separately in airtight containers in the fridge for up to 3 days. Assemble fresh when ready to eat.

Yes – freeze the uncooked patties and the cream cheese filling separately. Thaw overnight in the fridge before cooking. Cooked patties can also be frozen, but the texture is best when made fresh.

Grilling times can vary a bit depending on your grill and patty thickness, but here’s a helpful guide for medium-high to high heat (about 375°F to 400°F). For more detailed tips, be sure to check out my full post on Burgers 101: How to Grill Burgers!

Keep a meat thermometer handy if you want to be extra precise – it makes a big difference!

A close up side angle of a jalapeno popper burger.

Freeze uncooked patties and filling separately for up to 2 months; thaw overnight in the fridge.
Reheat: Warm patties in a skillet or air fryer at 350°F; add fresh toppings after.
Make Ahead: Prep patties and cream cheese filling up to a day in advance and refrigerate until ready to cook.