The Popper Burger as served at Born in a Barn in Laramie, WY, as seen on Diners, Drive-Ins and Dives, season 35.
Recipe courtesy of Born in a Barn

The Popper Burger

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  • Level: Intermediate
  • Total: 1 hr 50 min (includes resting time)
  • Active: 45 min
  • Yield: 4 servings


Pepper Jelly:

Breaded Jalapeños:



Special equipment:
a deep-fry thermometer
  1. For the pepper jelly: In a small bowl, whisk together the corn syrup, raspberry jam, crushed red pepper flakes and garlic powder until well incorporated. Cover and set aside.
  2. For the breaded jalapeños: Cut the jalapeños into 1/4-inch slices, removing the stems. Place in a small bowl and add the buttermilk. Cover and soak the jalapeños at room temperature for 1 hour or refrigerated up to 48 hours. Drain off the buttermilk and add the jalapeños to a bowl with the flour. With gloved hands, mix the jalapeños into the flour making sure they are well coated. Let them rest in the flour for 5 to 7 minutes, then sift off the excess flour to prepare for frying. (This resting time helps the flour to hold to the jalapeños during frying.)
  3. In a small saucepan, heat the oil to 325 degrees F.
  4. Add the jalapeños to the oil and fry, gently turning and mixing the jalapeños to ensure even cooking, until they are light golden brown, 2 to 4 minutes. Strain from the oil and place on paper towels.
  5. For the burgers: In a small bowl, mix together the salt, pepper, garlic and onion powders, seafood seasoning and seasoned salt. Set aside.
  6. Form eight 1/4-pound patties from the meat. Sprinkle the seasoning on one side of each of the patties.
  7. Heat a griddle to medium-high heat (or a large frying pan, or grill).
  8. Cook the patties 2 minutes on each side or to the desired doneness. To assemble the burgers, stack 2 cooked patties on each bun, then top with 1 to 2 tablespoons cream cheese, 6 to 7 slices of fried jalapeños and 1 to 2 tablespoons of pepper jelly. Enjoy!

Cook’s Note

To reduce the spiciness of the burger, you can deseed the jalapeños before soaking and/or soak the jalapeños 1 to 2 nights in the fridge. Keeping the cream cheese and pepper jelly at room temperature 1 hour before serving will making assembling the burger easier.