Recipe Courtesy of Jo Davison
2 pound(s) of Ground Beef
1 tsp. of Salt
1 tsp. of Lemon & Pepper Seasoning
1/2 tsp. of Pepper
1/4 tsp. of Paprika
2 cloves Garlic, minced
3 Fresh Jalapeno's
6 slices of Bacon, cooked and diced
3 ounce(s) of Philadelphia Cream Cheese, softened
4 slices Pepper Jack Cheese
Lettuce for garnish
sliced Tomatoes for garnish
3/4 cup(s) of Guacamole
4 Hamburger Buns
Prep: Cook bacon until crisp, crumble or dice. Slice tomatoes, divide cream cheese and set aside to soften.
Set outdoor grill or grill pan on your stove to a medium-high heat.
Slice tops of peppers off and cut lengthwise, leaving membrane and seeds for stability. Lightly oil and grill for 3 to 5 minutes on each side until blistered.
Meanwhile in a large mixing bowl combine ground beef with the spices and garlic and with your hands thoroughly combine to incorporate spices, being careful to not over work the beef.
Divide the beef by four, removing one section at a time and creating two patties from that section. (patties will be on the thinner side) Repeat until you have created 8 individual patties. Set aside.
Remove Jalapeno Peppers from the grill and transfer onto a cutting board. Note: Since most of the heat from the pepper is created by the membrane and seeds you may wish to remove them. Do so my running the edge of your knife along them. Finely dice.
Drop heat to medium.
In a small mixing bowl combine cream cheese, cooked bacon and your diced jalapeno
Take remaining patties and place over the patties containing the jalapeno popper mixture. Seal the ends of each burger, reshape, and add to the grill.
Cook each burger 5 - 9 minutes on each side until temperature of burger has reached 160 degrees.
When burger is cooked, turn off heat and add one slice of cheese to each one. You may also choose to add your hamburger buns to the grill to toast them a bit. Melt cheese and remove from grill.
Assembling the burger: Add burger to bottom bun, top with a sliced tomato, a fourth of the guacamole, lettuce and bun top.