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Savory BBQ Bacon-Wrapped Burgers with Cheddar & Jalapeños

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These savory BBQ bacon-wrapped stuffed burgers are packed with melty cheddar and spicy jalapeños, delivering smoky, cheesy, and spicy flavors perfect for backyard BBQs or casual dinners.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend recommended)
  • 8 slices thin-cut bacon
  • 4 ounces sharp cheddar cheese, shredded or cubed
  • 2 medium fresh jalapeños, finely chopped (seeds removed for milder heat)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt to taste (about 1 teaspoon)
  • Black pepper to taste (about ½ teaspoon)
  • 2 tablespoons BBQ sauce (optional)

Instructions

  1. In a small bowl, combine finely chopped jalapeños and shredded cheddar cheese. Set aside.
  2. Place ground beef in a large mixing bowl. Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently with hands without overworking.
  3. Divide beef into 4 equal portions. Flatten each into a thin patty about ¼ inch thick.
  4. Place 2 tablespoons of the cheese-jalapeño filling in the center of two patties.
  5. Cover with the other two patties and pinch edges tightly to seal the filling inside. Wet fingers with water if beef sticks.
  6. Lay 2 slices of bacon side by side on a cutting board. Place one stuffed patty on top and wrap bacon around, overlapping slightly. Secure with toothpicks if needed.
  7. Preheat grill to medium-high or heat a cast iron skillet over medium heat. Lightly oil grates or pan to prevent sticking.
  8. Place bacon-wrapped burgers on grill or skillet. Cook about 6-7 minutes per side, turning carefully with tongs, until bacon is crispy and internal temperature reaches 160°F (71°C).
  9. In the last 2 minutes of cooking, brush BBQ sauce on burgers if using.
  10. Remove burgers and tent loosely with foil. Let rest for 5 minutes before serving.

Notes

Do not overwork the meat to keep patties tender. Seal the filling tightly to prevent cheese from leaking. Use medium heat to ensure bacon crisps without burning. Rest burgers after cooking to keep juices locked in. Thin-cut bacon crisps faster but can be fragile; thick-cut bacon takes longer but is meatier. Use a meat thermometer to ensure safe internal temperature of 160°F (71°C).

Nutrition

Keywords: BBQ burgers, bacon-wrapped burgers, stuffed burgers, cheddar cheese, jalapeños, smoky burgers, backyard BBQ, spicy burgers

Find it online: https://forkifyfun.com/savory-bbq-bacon-wrapped-burgers-with-cheddar-and-jalape-n-os-recipe/