Fireball Whiskey Jalapeño Popper Burger That’ll Blow Your Mind
This Fireball Whiskey Jalapeño Popper Burger is a bold mash-up of spicy, sweet, creamy, and smoky flavors — complete with a cream cheese drizzle and a whiskey-kissed beef patty that brings serious heat to your next BBQ.
Equipment
- Mixing bowl
- Skillet or grill pan
- Small saucepan
- Whisk
- Spatula
Ingredients
- 1 lb ground beef
- 0.25 cup Fireball Whiskey
- 4 jalapeños, sliced
- 1 pinch salt and pepper, to taste
- 4 burger buns
- 0.5 cup cream cheese, softened
- 1 tbsp milk
- 1 pinch garlic powder
- 4 strips crispy bacon (optional topping)
- 4 slices cheddar cheese (optional topping)
- 1 cup lettuce or tomato slices (optional topping)
Instructions
- In a bowl, combine ground beef, Fireball Whiskey, salt, and pepper. Stir gently until the whiskey just blends through — don’t overwork it.
- Shape into four even patties. They’ll shrink slightly when cooked, so go a bit larger than your buns.
- Heat a skillet or grill over medium-high heat. Cook each patty 4–5 minutes per side for medium. The whiskey will sizzle and create a caramelized crust.
- Toss sliced jalapeños into the pan for a minute or two. Let them blister and soften — that smoky aroma is everything.
- In a saucepan, warm cream cheese with a splash of milk and garlic powder until smooth. Stir constantly to avoid scorching.
- Toast your buns lightly, add the patty, top with jalapeños, and finish with that luscious cream cheese drizzle.
- Seriously, it’s too pretty not to share. Snap that burger photo and dig in!
Notes
You can adjust the spice level by removing jalapeño seeds or using serrano peppers. For an alcohol-free version, sub in cinnamon syrup or apple juice. Don’t skip the drizzle — it’s the creamy cool-down that ties it all together.