So burgers mixed with jalapeno poppers sounds awesome, am I right? When I saw this in Rachel Ray’s Everyday magazine I just couldn’t resist trying out this combo. Yep, once again I’m back with some Rachel Ray… I picked this particular issue up at the grocery store recently as I had finished all the food magazines I subscribe to, and an amazing looking burger beckoned to me from the cover. Not the popper sliders, but rather a burger topped with an extra-thick onion ring. Perusing the magazine though brought me to these sliders, and I knew that I would have to try them. I mean, who doesn’t like jalapeno poppers? (It’s okay if you don’t, I won’t judge you too harshly.) So in this recipe, a mini-burger is topped with the ingredients of a jalapeno popper- a seasoned cream cheese, sauteed jalapenos, and a bit more cheese for good measure- covering both jalapeno poppers stuffed with cream cheese, and those stuffed with a cheddar cheese. It’s the best of both worlds.
- For the last step of the recipe, when you have flipped the burger and placed the cheeses on top, the original recipe says to put the cover of the grill down, or tent with tinfoil to promote melting. I really didn’t think this was a necessary step, as my cheese melted just fine without the top down.
- I loved these burgers, but next time I want to try stuffing the burger with jalapenos, cream cheese, and cheese to make it even more exciting! A burger stuffed with jalapeno popper ingredients sounds even awesomer to me- maybe stuffed and topped with them…. hmmmmm…
- Also next time I won’t seed the peppers, as with them de-seeded there was very little heat. It is perfect this way if you like mild food, but since I like things spicy, hopefully keeping the seeds in will be just the thing to literally spice things up.