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Grilled Jalapeño Stuffed Bison Burger

Grilled Jalapeño Stuffed Bison Burger

By Traeger Kitchen

A bacon-wrapped jalapeño popper stuffed inside a bison burger. You read that right. This is the definition of next level Traegering.

Prep Time

15 Min

Cook Time

20 Min




This recipe serves:


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Units of Measurement:
8 Ounce cream cheese, room temperature
6 fresh jalapeño peppers, seeded and finely diced
2 Tablespoon yellow onion, minced
4 Pieces sliced bacon, cooked, crumbled or diced
2 Pound ground bison, or ground chuck, 80/20 lean
As Needed Salt
As Needed freshly ground black pepper
4 hamburger buns, for serving
Pickled jalapeño slices, for serving
4 pieces sliced bacon, cooked, for serving
Toppings of your choice, for serving


  • 1

    Make the filling. In a medium bowl, add the cream cheese, jalapeños, bacon and minced onion and stir to combine.

  • 2

    Divide the ground bison into 8 portions, and form each into a patty. Place a generous spoonful of the cream cheese filling on 4 of the patties. Top with the remaining patties. Dip your hands in cold water, then gently press the seams together to completely enclose the filling.

  • 3

    Reshape the patties as needed, and transfer to a plate. Cover loosely with plastic wrap. Refrigerate for one hour.

  • 4

    When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F / 260 ˚C


  • 5

    Season both sides of the burger patties with salt and pepper.

  • 6

    Place the bison patties directly on the grill grates. Close the lid and cook, turning once, until the internal temperature reaches 160℉, about 20 minutes.

    500 ˚F / 260 ˚C

    160 ˚F / 71 ˚C


  • 7

    Remove the burgers from the grill. Place a burger on the bottom half of each bun with the condiments of your choice and top with reserved bacon strips, and pickled jalapeño slices. Enjoy!

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