Before I made Spinach & Artichoke Burgers, I wasn’t sold on the idea of cheese-stuffed technique … at least in terms of a burger. Now I get it. When a beef patty is full of your favorite cheesy dip (because a dip is really what we’re talking about here) it’s infinitely better. This spicy version is further proof.
There’s a lot to love about this beautifully messy monstrosity, but let start at its core: a mixture of cream cheese, Monterey Jack, cheddar, jalapeño and garlic powder in the middle of a juicy burger. Unless you’re a vegetarian, it’s nearly impossible to not love it.
Then there’s the fact that the whole thing is wrapped in bacon. While bacon isn’t technically necessary in a jalapeño popper, it’s not the same without it. And these burgers wouldn’t be the same if it weren’t encased in crispy, smoky strips.
Once you stuff and wrap the burgers, you’ll want cook them on the stovetop to crisp up the bacon then transfer the whole skillet to the oven to fully cook the meat. Admittedly, the process is a little more involved than your average grilled burger, but it’s so worth it. You’ll see.