Jalapeno-stuffed Cheeseburgers with Sweetcorn Salad

Combine the chopped jalapeno, mozzarella, Cheddar, cream cheese and some salt and pepper and mix well to combine.

To make the sweetcorn salad, combine all the ingredients with a pinch of salt and set aside.

Make the poppers by slicing the tops off the jalapenos, stuffing with the cream cheese filling, then replacing the lids and securing with a toothpick. Wrap each one tightly in bacon.

Shape the beef mince into 4 thin patties. Divide the remaining filling in half and place in the centre, on top of 2 of the patties. Place the remaining patties on top and secure the edges by pinching them together with your fingers.

Heat 2 gas burners on the Jupiter Outback BBQ and set the heat to medium. Add the burgers and cook for 5-6 minutes each side, or until cooked through.

Once the burgers have been flipped, add the poppers and cook until crisp all over.

Lightly toast the buns.

To assemble the burgers, layer them up with condiments, lettuce, onion and the burger patties. Top with the tops of the buns, then add a popper to each, secured with a toothpick.

It’s important not to overstuff the burgers as they will burst open during cooking, although some leakage is fine. If you don’t make the extra poppers, you will have some filling leftover from making the burgers.