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!
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)
- Heat a grill to medium-high heat.
- Whisk the cream cheese and pepper jelly together in a small bowl.
- Mix the ground beef with the garlic powder, salt and pepper.
- Divide the beef into three equal balls, creating a deep indent in the middle of each patty.
- Spoon the cream cheese mixture into the middle of each indent, and pinch the meat together to seal over the filling.
- 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.