Jalapeño Popper Burger with Raspberry Bacon Jam
These Jalapeño Popper Burgers combine smoky bacon, sweet raspberry jam, and spicy jalapeños for a flavor explosion. Creamy havarti and whipped cream cheese balance the heat, creating a savory‑sweet bite that feels indulgent yet quick enough for a weeknight dinner.
Maker: Mike Alfarah (Alfskitchen)
From: Instagram(view original)
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Cooking context
1 hr 10 min estimated total time for 2 servings.
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Ingredients
- 4 oz beef balls
- thinly sliced jalapeño
- to taste Texas Jalapeño Salt
- slices havarti cheese
- 1 pretzel bun
- to spread whipped cream cheese
- to taste raspberry bacon jam
Raspberry Bacon Jam
- 1 lb bacon
- 1 white onion
- 2 shot espresso
- 0.67 tbsp apple cider vinegar
- 1/4 cup brown sugar
- 1 cup raspberries
- to taste salt
- to taste pepper
Instructions
- 1In a large skillet, fry the diced bacon over medium‑high heat until crispy, about 6‑8 minutes; transfer the bacon to a paper‑towel‑lined plate, leaving a thin layer of fat in the pan.
- 2Add the white onion to the skillet, stirring to coat with the remaining bacon fat; cook until the onion is soft and golden, about 4‑5 minutes.
- 3Stir in the double espresso shot, apple cider vinegar, brown sugar, and fresh raspberries; bring to a gentle boil and reduce the mixture until it thickens slightly, roughly 3‑4 minutes.
- 4Season the jam mixture with salt and pepper, then return the crispy bacon to the pan; lower the heat and let the jam simmer for 45‑50 minutes, stirring occasionally, until it reaches a jam‑like consistency.
- 5While the jam simmers, preheat a griddle or heavy skillet over medium‑high heat.
- 6Form the beef balls into two equal patties (approximately 2 oz each); place them on the hot surface and immediately top each patty with thinly sliced jalapeños.
- 7Press the patties lightly with a spatula to create a thin, “smash‑burger” style patty; cook for about 2‑3 minutes until a crust forms.
- 8Flip the patties, scraping up any browned bits from the pan, and place a slice of havarti cheese on each; cover the pan for 1‑2 minutes to melt the cheese.
- 9Toast the pretzel bun halves lightly on the griddle, about 30 seconds per side.
- 10Spread a generous layer of whipped cream cheese on the bottom bun, then place the double‑stacked jalapeño‑topped patties with melted cheese on top.
- 11Spoon the raspberry bacon jam over the cheese, add a pinch of Texas Jalapeño Salt if desired, and cap with the top bun.
- 12Serve immediately while the cheese is melty and the jam is warm.
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Frequently asked questions
- How long does it take to make Jalapeño Popper Burger with Raspberry Bacon Jam?
- About 1 hour 10 minutes in total: 20 minutes of prep and 50 minutes of cooking.
- How many servings does this Jalapeño Popper Burger with Raspberry Bacon Jam recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Jalapeño Popper Burger with Raspberry Bacon Jam recipe come from?
- It was shared by Mike Alfarah (Alfskitchen) on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.