If you’ve never tried a spicy Jalapeño Popper Burger With Ranch, you’re in for a treat!
A few years back, I was visiting an old friend in Minneapolis—the kind of guy who’s the definition of a hipster foodie. He was grilling up bison burgers long before they were cool, and when he topped them with ripe avocado and Vermont cheddar, I about swooned. That was my first taste of bison, and I was hooked. It’s leaner than beef and offers a distinct taste that every serious meat lover has to try.
Fast-forward to now, and I’ve taken inspiration from that first bite of bison to create this jalapeño popper burger. Sure, you could use your standard ground beef. I won’t blame you! Bison is pretty expensive compared to beef. However, bison is generally raised more sustainably and offers more nutritional benefits. Not to mention, bison’s slightly sweet and gamey (in a good way!) flavor works great for burgers.
This burger is a flavor bomb, plain and simple. The crispy jalapeños add crunch, the cream cheese spread cools things down just enough, and the ranch dressing ties it all together. Simply put, it’s a burger that doesn’t hold back—bold, tangy, and just the right amount of heat that makes me want to pour myself a glass of milk!
Are Jalapeño Popper Burgers Healthy?
Ground bison may be leaner than beef, but let’s not pretend it’s chicken. It still brings a decent amount of fat to the party, which is probably why it tastes so good! And then there’s the ranch dressing and cream cheese. Yeah, they’re not exactly healthy, but they’re what make this burger delicious.
If you’re looking to lighten the carb load, skip the bun and serve it over a bed of greens with extra ranch on the side—because, who are we kidding? You’re not giving that up! Or, if you really do think ranch dressing isn’t in the caloric cards for you, swap the cream cheese with Greek yogurt. It’s tangy and creamy yet still complements the crispy jalapeños.
Speaking of crispy jalapeños, you can bake them instead of pan-frying. Toss the jalapeños in a bit of olive oil after coating them in panko and bake at 375°F for 10–12 minutes, flipping halfway through. They’ll still be quite tasty!
Whatever you decide, I say embrace this burger for what it is—an unapologetically decadent treat! Enjoy in moderation.
Turning Up (or Down) The Heat With Jalapeños
Did you know the seeds and inner membranes of jalapeños are where most of the heat lives? Leave them intact if you’re craving that fiery kick, or scoop them out for a milder, more kid-friendly spice level—unless you’re my son. That kid would drink fire if he could! Seriously though, removing the seeds makes a bigger difference than you’d think. Take out as many as you need to hit the perfect heat level for your crew.
How to Make Ahead And Store
The jalapeños and cream cheese spread can be prepped ahead of time, but I’d make the patties fresh. Store the fried jalapeños in an airtight container at room temperature and the cream cheese mixture in the fridge for up to 2 days. Cooked patties can also be stored in the fridge for up to 4 days and reheated on your skillet or grill.
Serving Suggestions
There’s no denying that this burger is a splurge, so I like pairing it with healthier sides to balance it all out. Healthy doesn’t have to mean boring, though. It can be downright delicious, especially with these Homemade French Fries In The Air Fryer. They certainly deliver on crunch, minus the extra grease. I’d also recommend a fresh Kale Caesar Salad, a heartier take on the classic Caesar Salad. Also, maybe it’s just me, but I always crave something sweet after a burger, and this creamy Healthy Milkshake feels like a treat without overloading on sugar.
Recipe
Ingredients
For the burgers:
- 1.5 pounds ground bison or lean ground beef
- 1 large egg
- 4 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1/2 cup rolled old-fashioned oats
- 12 slices Kraft 2% milk singles
For the crisp jalapeños:
- Olive oil for frying
- 6 small jalapeño peppers sliced
- 3 large egg whites
- 1 cup whole-wheat panko crumbs
For the jalapeño sauce:
- 1 1/2 tablespoons jalapeño tabasco sauce
- 3/4 cup reduced-fat cream cheese
To assemble:
- 6 whole-wheat kaiser roll buns
- 6 tablespoons reduced-fat ranch dressing
Instructions
To make the burgers:
- Combine ground meat, egg, onion powder, garlic powder, salt, pepper, and rolled oats in a large bowl.
- Mix thoroughly and shape into 6 patties.
- Cook the burger patties over medium-high heat for 4 to 5 minutes per side. Place two slices of cheese on each burger after flipping them over.
To make the crispy jalapeños:
- Heat a medium-sized sauce pan on medium heat, and pour just enough oil into it to just cover the bottom.
- Place the egg white in a small bowl, and the panko on a small plate.
- Dunk the sliced jalapeños into the egg white and then into the panko. The panko will not stick to the outside very well, but make sure you pack it into the center of the jalapeño slices.
- Fry the jalapeño slices in olive oil until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate, and blot off the excess oil. Set aside.
To make the jalapeño sauce:
- In a medium bowl, mix together the jalapeño sauce and the cream cheese. Adjust the level of spiciness to your preference.
To assemble:
- Spread some of the cream cheese mixture on half of each kaiser roll, and spread the ranch dressing on the other half.
- Place a patty on each roll, and top with the crispy jalapeños.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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