These are sooooooooo good! Getting the popper dip to actually stay in the burger is a pain. Cooking, and eating the burger is very messy. I don’t think I would add the popper sauce to the inside of the burgers next time I make them. I plan on spreading the popper sauce over the top of the burger, or even spread it on the bun. Then you can add as much as you want. It will be just as good, and half the work. Thank you Jules!!
- 2 lbs ground beef
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 teaspoon dried ancho chile powder
- 1/2 teaspoon ground cumin
- 1 tablespoon dried onion flakes
- 1-2 tablespoon minced jalapeno pepper, seeded,to taste (you can add more if you like ’em HOT)
- Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
- Shape the mixture into 12 thin patties, each about 4 inches in diameter.
- Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
- Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
- Cover each patty with one of the remaining 6 patties, sealing the edges well.
- Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.