Jalapeño Cream Cheese Stuffed Burgers

Jalapeno & Cheese Stuffed Burgers // Savvy Eats

It’s official: there’s a new favorite burger in town, and there is no turning back. We stuffed beef patties with a cream cheese and pepper jelly mixture, sealed them shut, and threw them on the grill. First of all, these stuffed burgers are so flavorful and moist on their own that we prefer them without many other adornments. Dan added a slice of tomato, but I ate mine plain, and was perfectly happy. No need for cheese, or ketchup, or mustard or any of your other typical burger toppings.

Secondly, that filling is good enough to be eaten on its own, or spread over crackers. The cream cheese absorbs the heat of the jalapeños in the pepper jelly, and so the end result has the perfect balance of creaminess and spice. We’ve already made these burgers twice, and I’m plotting when we can make them again!

Jalapeño Cream Cheese Stuffed Burgers

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Serves 3

Jalapeño Cream Cheese Stuffed Burgers

These burger patties are stuffed with a delectable mixture of cream cheese and hot pepper jelly, creating a juicy, flavorful burger. You won't need much in the way of toppings!


  • 3 ounces cream cheese, softened to room temperature
  • 4 teaspoons pepper jelly
  • 1 pound ground beef
  • 1/2 tsp garlic powder
  • 1/4 teaspoon salt
  • Pinch black pepper
  • Burger buns, for serving
  • Sliced tomato, for serving (optional)


  1. Heat a grill to medium-high heat.
  2. Whisk the cream cheese and pepper jelly together in a small bowl.
  3. Mix the ground beef with the garlic powder, salt and pepper.
  4. Divide the beef into three equal balls, creating a deep indent in the middle of each patty.
  5. Spoon the cream cheese mixture into the middle of each indent, and pinch the meat together to seal over the filling.
  6. Grill until cooked to your desired doneness, flipping halfway through. Be sure to grill the buns in the last few minutes!

PS: Find the pepper jelly recipe here.

Grilled Pork Chops with a Strawberry Jam Glaze #SundaySupper

Psst: This post is sponsored by Gallo Family Vineyards and Sunday Supper LLC. All opinions are my own.

This week, the #SundaySupper team is all about grilling. And why not? We’re at the height of both summer and grilling season. I know a lot of people like to enjoy a cold beer while they’re working the grill, but me? I’m much more of a wine girl. I generally prefer crisp white wines during the warmer months, like Gallo’s Sweet White Blend, with one exception: if I’m cooking with a full-bodied red, like a Merlot, I want a glass of that red with my dinner, too.

Grilled Pork Chops with a Strawberry Jam Glaze

These grilled pork chops are double-trouble when it comes to Merlot. Not only is there wine in the marinade itself, but I also used my strawberry red wine jam in there. The wine really brings out the fruity flavor of the jam-based marinade, and the combination is a great accent for the pork. Serve the pork chops with a glass of Merlot and you’ve got a trifecta on your hands!

Enjoy these pork chops with some grilled veggies as a nice at-home dinner date for two, or double the recipe and invite some friends over for a cookout. Either way, you can’t go wrong. And as a bonus, you won’t be stuck cooking in a hot, stuffy kitchen.

Gallo Family Vineyards

This week, #SundaySupper is being sponsored by Gallo Family Vineyards, and we’re all about grilling. Check out their grilling recipe ideas and their wine & BBQ pairing suggestions – my mouth is watering for sure! Find your favorite Gallo wines near you using their store locator (and don’t forget to use their $1 off coupon), and connect with them on Facebook, Twitter, Instagram and YouTube.


Grilled Pork Chops with a Strawberry Jam Glaze

Grilled Pork Chops with a Strawberry Jam Glaze

Prep Time: 40 minutes

Cook Time: 15 minutes

Yield: Serves 2

Grilled Pork Chops with a Strawberry Jam Glaze

Strawberry jam adds a bit of sweetness and depth to a wine-balsamic vinegar marinade for grilled pork chops. Serve with your favorite grilled vegetables and a whole grain salad.


  • 1/2 cup dry red wine
  • 1/4 cup strawberry jam (I used this strawberry red wine jam )
  • 1/4 cup balsamic vinegar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 pork chops


  1. Whisk together the wine, jam, balsamic, salt and pepper. Place the pork chops in a gallon plastic bag, and pour in the marinade. Seal the bag, squeezing out as much air as possible. Turn the bag over a few times, so that the pork is completely covered by the marinade.
  2. Allow the pork chops to rest at room temperature for 30 minutes to an hour.
  3. Preheat your grill to a medium heat. Grill the pork for about 6 minutes per side, or until a thermometer inserted into the center of a chop reads 145F. Allow to rest for 10 minutes before serving.

Check out all the other great recipes my fellow bloggers came up with!


Salads and Sides:

Main Dishes:


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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Psst: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.