Jalapeño Popper Burger

Jalapeño poppers and burgers share the same game-day energy, so it makes sense to put one on top of the other. Instead of stuffing the patty, which can leak and cook unevenly, this recipe mixes the popper filling into a warm, spreadable topping of cream cheese, cheddar, bacon and fresh jalapeños.

A sprinkle of buttery toasted panko on top brings back the crunch of a breaded popper. The heat level is easy to control: remove the seeds and ribs for a milder burger, or leave some in if you like it spicy.

1. Cook the bacon. Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels, then chop. Pour off the fat, leaving about 1 teaspoon in the pan.
2. Sauté the jalapeños. Cook the diced jalapeños in the bacon fat over medium heat until slightly softened, 2 to 3 minutes. Add the garlic for the last 30 seconds.
3. Make the popper spread. In a bowl, stir together the cream cheese, cheddar, sautéed jalapeños and about two-thirds of the chopped bacon until smooth.
4. Toast the panko. Melt the butter in a small pan over medium heat, add the panko and a pinch of salt, and stir until golden, 2 to 3 minutes. Transfer to a plate.
5. Shape and season the patties. Form the beef into 4 patties about ¾ inch thick with a slight dimple in the center. Season both sides with the salt, pepper and garlic powder.
6. Cook the burgers. Heat a skillet or grill to medium-high. Cook the patties 4 to 5 minutes, flip, and cook 3 to 4 minutes more.
7. Add the topping. In the last 2 minutes, spoon a generous dollop of popper spread onto each patty and cover the pan so it warms and softens.
8. Check the temperature. Ground beef should reach 160°F (71°C) on an instant-read thermometer.
9. Assemble. Set the patties on toasted buns, sprinkle with the remaining bacon, toasted panko and a few jalapeño slices, and close.

• Wear gloves when cutting jalapeños. The oils can linger on your hands and sting your eyes.
• Make the spread ahead. It keeps covered in the fridge for up to 2 days; let it soften at room temperature for 20 minutes before using.
• Want it hotter? Leave the seeds in one of the jalapeños or add a pinch of cayenne to the spread.
• Add the panko at the last second. It stays crunchy only if it goes on right before you close the bun.

Approximately 820 calories per serving. This is an estimate.