Bacon Jalapeno Popper Cheeseburgers with Homemade Buns

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Okay, as you can probably all tell, this one is for the guys. Bacon Jalapeno Popper Cheeseburgers with Homemade Buns (8)

Ladies, I’m not gonna say that we don’t sometimes enjoy a good burger, because we so do, but this post is definitely more for the men in all of our lives.

Bacon Jalapeno Popper Cheeseburgers with Homemade Buns (2) I don’t know why I haven’t learned yet that I shouldn’t set high standards with food where my brothers are concerned. I have added bacon to burgers before and now it’s over. Any bacon-less burger just won’t cut it for them anymore.

Bacon Jalapeno Popper Cheeseburgers with Homemade Buns (3) I know, It’s bad. Not only are these burgers topped with a thick and creamy jalapeno popper sauce but I added bacon too.

Bacon Jalapeno Popper Cheeseburgers with Homemade Buns (4) I also topped some of them off with extra jalapenos for my brother who basically drinks hot sauce with his meal. Not really, but he adds it to just about everything. I don’t know when it started but it seems like all of a sudden he is two heads taller than me and now he is starting to grow facial hair. It seems so weird. Bacon Jalapeno Popper Cheeseburgers with Homemade Buns (5) These burgers got the guy’s stamp of approval. They are a major crowd pleaser.

Bacon Jalapeno Popper Cheeseburgers with Homemade Buns.,.


Bacon Jalapeno Popper Cheeseburgers with Homemade Buns

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 8 burgers

Bacon Jalapeno Popper Cheeseburgers with Homemade Buns


  • For Buns:
  • 1 cup warm milk
  • 2 tablespoons active dry yeast
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 egg plus 1 yolk, beaten
  • 1/4 cup oil
  • 4 1/2 - 5 1/2 cups flour (I used part whole wheat)
  • For Jalapeno Popper Sauce:
  • 1/4 cup onions, finely chopped
  • 3 or 4 medium jalapeno peppers, chopped with seeds and stems removed
  • 1 cup milk
  • 2 tablespoons flour
  • 3/4 cup mozzarella cheese, shredded
  • 4 oz cream cheese
  • salt & pepper to taste
  • For Burgers:
  • 2 pounds 80% lean groung beef
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1/2 cup diced onions
  • 1 tablespoon worchestershire
  • 1/2 teaspoon salt
  • Toppings:
  • 16 slices bacon or more
  • sliced tomatoes (optional)
  • extra jalapenos (optional)
  • sliced onions (optional)


  1. For the buns, dissolve yeast in a large bowl with milk and sugar. Let sit about 5 minutes. Add salt, oil, and eggs and mix well. Add flour a cup at a time until your dough forms. Turn out onto a lightly floured surface and knead adding more flour until the dough doesn't stick to your hands. Place in a well oiled bowl and cover, then put in warm place to rise until doubled in size, about 1 hour.
  2. While dough is rising cook bacon and make sauce. In a large skillet over medium heat fry bacon until crispy. Drain grease but do not wipe pan. Add onions and jalapenos and saute until browned thn reduce heat to low. Whisk milk and flour together and pour into pan. Stir constantly until it begins to thicken. Now add cream cheese and mozzarella and continue stirring until cheese is melted. Salt and pepper to taste and remove from heat.
  3. Back to the buns.Divide the dough into 8 balls and flatten into 4-inch round disks. Place them a few inches apart on parchment lined baking trays, cover, and pre-heat oven to 375 degrees F. The buns will rise while it heats. When oven is hot, bake for 18 - 20 minutes until tops are browned and they sound hollow when you knock on them.
  4. For the burgers, Heat the grill to high. Stir all ingredients together in a large bowl and press into 8 patties. Grill on each side for 3 - 5 minutes until fully cooked and patties feel firm.
  5. Assemble the burgers: Use a serrated edge knife to slice buns open then add patties and top with cheese sauce, bacon, and whatever other toppings you desire.
  6. Serve hot.


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