When it comes to appetizers that bring people running to the table, these cheeseburger jalapeno poppers wrapped in bacon are always the first to disappear. They combine everything we love about a good burger — you go wrong with that combo?
The inspiration for this recipe actually came during one of our backyard cookouts. We had burgers sizzling on the grill, a few extra jalapeños sitting in the garden basket, and, of course, a pack of bacon that just begged to be used. I thought, “Why not stuff the peppers with a cheeseburger filling and wrap them in bacon?” Let’s just say, that idea turned out RIDIC-ULICIOUS!
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Now they’ve become a staple whenever we host friends or family — especially for game days, BBQs, and those laid-back summer evenings when we’re outside by the smoker. Everyone loves that burst of cheesy beef and smoky bacon in each bite, and the best part? You can prep them ahead, pop them on the grill, bake them in the oven or smoke them and they’re ready before you know it.
Whether you grill, bake, or smoke them, these poppers are packed with flavor and fun to make. They’re the kind of recipe that makes people stop mid-bite and say, “You have to share this one!”
Table of contents
Why You’ll Love This Recipe
- Combines two classics — bacon cheeseburgers and jalapeño poppers
- Perfect party appetizer or low-carb meal option
- Grill, smoke, or bake — they’re foolproof every way
- Make-ahead and freezer-friendly for easy entertaining
Ingredients For Cheeseburger Jalapeno Poppers
For the Filling:
- 1 lb ground beef
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp Worcestershire sauce
- 1/4 cup ketchup
- 1 Tbsp yellow mustard
- 1 cup shredded cheddar cheese (or Colby Jack)
- 2 Tbsp cream cheese, softened
For Assembly:
- 10–12 fresh jalapeño peppers, halved lengthwise and seeded
- 10–12 slices bacon (thin-cut works best for wrapping)
- Optional garnish: chopped green onions, sesame seeds for “burger bun” look
Instructions
- Prepare the Jalapeños:
Slice the jalapeños in half lengthwise and remove seeds and membranes. Set aside. - Cook the Filling:
In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess grease.
Add garlic, salt, pepper, Worcestershire sauce, ketchup, and mustard. Stir and simmer for 2–3 minutes.
Remove from heat and let cool slightly. Stir in shredded cheddar and softened cream cheese until combined. - Stuff the Poppers:
Spoon the beef mixture into each jalapeño half, pressing lightly to fill. - Wrap with Bacon:
Wrap each stuffed jalapeño with a slice of bacon, tucking ends underneath or securing with a toothpick. - Cook Options:
- Grill: Cook over indirect heat at 350°F for about 25–30 minutes, or until bacon is crispy and filling is bubbly.
- Smoker: Smoke at 300°F
- Oven: Place on a parchment-lined baking sheet and bake at 400°F for 25–30 minutes. Broil for 1–2 minutes if needed for crispness.
- Serve:
Let cool slightly before serving. Garnish with chopped green onions or sesame seeds if desired.
Notes & Tips
- Make-Ahead: Assemble and refrigerate up to 24 hours before cooking.
- Spice Level: For milder poppers, soak halved jalapeños in cold water for 30 minutes before stuffing.
- Cheese Options: Swap cheddar for pepper jack, mozzarella, or smoked gouda for fun variations.
What to Serve With Cheeseburger Jalapeño Poppers
These go great with cold sides like coleslaw, potato salad, baked beans, or my Easy Bean Salad for a refreshing contrast. They’re also perfect with ranch dressing or smoky BBQ sauce for dipping!
FAQ
Can I make these less spicy?
Yes! Soak the jalapeño halves in cold water for about 30 minutes or use mini bell peppers instead for a milder version.
What kind of bacon works best?
Thin-cut bacon cooks faster and crisps up nicely. If you use thick-cut, par-cook it for 5 minutes before wrapping.
Can I cook them in the air fryer?
Absolutely! Cook at 375°F for 10–12 minutes, or until the bacon is crisp and the filling is bubbling.
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Cheeseburger Jalapeno Poppers
Equipment
- parchment paper if baking
- toothpicks optional
Ingredients
- 10 jalapeño peppers halved lengthwise and seeded
- 10 slices bacon
- 1 lb ground beef
- 1/2 small onion finely diced
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp Worcestershire sauce
- 1/4 cup ketchup
- 1 Tbsp yellow mustard
- 1 cup shredded cheddar cheese or mozzarella, monterey jack or a combination of cheese!
- 2 Tbsp cream cheese softened
Instructions
- Preheat grill, smoker, or oven to 350°F.
- Cook the ground beef and diced onion until browned; drain.
- Stir in garlic, salt, pepper, Worcestershire, ketchup, and mustard. Cook 2–3 minutes; cool slightly.
- Add shredded cheddar and cream cheese; mix well.
- Fill each jalapeño half with the cheeseburger mixture.
- Wrap with bacon and secure with a toothpick or just wrap bacon underneath i never find the need to use toothpicks.
- Smoke at 300 for 60 minutes. Grill or bake for 25–30 minutes, or until bacon is crispy and filling is hot.
Notes
Notes
- For milder poppers, use mini bell peppers.
- To prep ahead, assemble and refrigerate overnight.
- Freeze unbaked poppers for up to 3 months.