Recipe courtesy of Born in a Barn
The Popper Burger
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1723
- Total Fat
- 113
- Saturated Fat
- 28
- Carbohydrates
- 132
- Dietary Fiber
- 3
- Sugar
- 82
- Protein
- 51
- Cholesterol
- 195
- Sodium
- 1309
- Total: 1 hr 50 min (includes resting time)
- Active: 45 min
Ingredients
Pepper Jelly:
1 cup corn syrup
1/4 cup raspberry jam
1 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
Breaded Jalapeños:
2 to 3 jalapeños
1 cup buttermilk
1 cup all-purpose flour
1 cup canola oil (or preferred oil for frying)
Burgers:
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon seasoned salt
2 pounds ground beef (80/20 ground chuck)
4 hallah hamburger buns
1/2 cup cream cheese
Directions
Special equipment:
a deep-fry thermometer- 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.
- 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.)
- In a small saucepan, heat the oil to 325 degrees F.
- 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.
- For the burgers: In a small bowl, mix together the salt, pepper, garlic and onion powders, seafood seasoning and seasoned salt. Set aside.
- Form eight 1/4-pound patties from the meat. Sprinkle the seasoning on one side of each of the patties.
- Heat a griddle to medium-high heat (or a large frying pan, or grill).
- 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.