Vegan Jalapeno Popper Burger
A deconstructed Jalapeño Popper in Burger form!
Jalapeño Poppers are one of the greatest culinary inventions by humankind, so it makes sense that making a burger with the same ingredients would also be super dang good!
We'll be using both fresh and pickled jalapeños, vegan cream cheese, chipotle mayo, and some vegan bacon made with coconuts! For the coconut bacon, make sure you use coconut strips and not the super shredded stuff. I found mine at Trader Joe's.
The spicy cream cheese spread, vegan bacon and chipotle mayo can all be made ahead of time, and you can even bring them to a BBQ or cookout and whip these burgers up on the grill and impress your vegan and non-vegan friends and family! Something I'll be doing this summer for sure. If you are doing that, I suggest doubling or even tripling some of the ingredients (except the chipotle mayo, but it's so good you might want to make more of that too!) as this recipe (as written) will only make enough toppings for 3-4 burgers, or you can do as I did and make one burger and have leftovers to make more burgers later!
Here's a handy dandy VIDEO showing the process too!
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4 oz. plant based meat
1 burger bun
1 slice vegan cheese
1 cup unsweetened coconut strips (not shredded)
2 Tbsp soy sauce or tamari
1 tsp smoked paprika
1/2 tsp liquid smoke
1 Tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp chipotle powder (or cayenne)
1/2 tsp MSG
1 Tbsp maple syrup
Spicy Cream Cheese
4 oz. vegan cream cheese
1/3 cup pickled jalapeños (roughly diced)
1/4 cup vegan cheddar cheese (shredded)
Dash of chipotle powder
2 tsp jalapeño brine (optional)
1/2 cup vegan mayo
2 Tbsp diced chipotle in adobo (or more to taste)
To make the chipotle mayo, simply combine the ingredients, I highly suggest blending them up in a high speed blender, this will emulsify the sauce and make it way better!
To make the spicy cream cheese, simply combine everything in a bowl and set aside in the fridge until needed. Adjust seasoning to taste!
To make the vegan bacon, add everything except the coconut strips to a bowl and whisk to combine. Then add in the coconut strips and stir to coat them in the marinade.
Next bring a skillet up to medium heat with some oil. Then add your coconut bacon to the pan and fry them to your desired doneness, I prefer mine to be pretty crispy, so I pan fried them for about 6-8 minutes.
Chop up the bacon to make them into bacon bits. Chop them as finely as you like!
Now let's prep our pepper and burger. Slice up your fresh jalapeño and set aside. Form your burger patty with a burger press or large cookie cutter.
Bring a skillet up to medium heat. Toast your buns (you can use vegan butter or mayo or dry toast). Then remove from the pan. Add a bit of oil and fry up your jalapeño slices for a couple minutes.
Scoot your jalapeño slices to the side of the pan and add in your burger patty. Season how you like (I used chipotle powder and steak seasoning). Cook for about 3-4 minutes then flip. Add your slice of vegan cheese on top of the burger, then some drops of water around the burger, and then immediately cover. This will help steam and melt the cheese. After another 3 minutes, uncover your burger to reveal the melted cheese!
Now we need to build our burger. Assemble as follows from bottom to top: bun, chipotle mayo, cheeseburger, jalapeño slices, spicy cream cheese, vegan bacon, top bun.