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.

Oven-Dried Tomatoes

Tomatoes for Oven-Drying // Savvy Eats

Tomatoes are at their peak here (i.e.: they finally cost less than July’s $5/pound), and I’m determined to find some new ways to preserve them this year. Last year, I made some salsa and froze some tomato paste, but did most of my tomato canning in the form of crushed tomatoes. That’s all well and good, but a lot of nights, I don’t want to have to cook my crushed tomatoes down into sauce – I just want to open the jar and have it be ready to use! So I’m trying some new things, like oven-drying tomato halves and packing them in oil. We’re loving these! To up the ante, I threw in some garlic cloves about half-way through. We ended up with spreadable roasted garlic that both infuses the tomatoes and oil with flavor, and is great spread on fresh bread. Oven-Dried Tomatoes on Savvy Eats The only downside is that since these tomatoes are packed in oil, you can’t process them in a water bath canner. But! They freeze beautifully (just make sure to leave enough headspace in your jars – at least 1/2”), so you can still save some for winter. Just stick them in your fridge for a day or so to defrost.

To see how I made these oven-dried tomatoes, visit recipe.com !

PS: More of my recipe.com posts: blueberry basil vinegar and cherry lime jam.