For Jalapeno Poppers

• 20 Jalapenos
• 16 oz. Whipped Cream Cheese
• 1/4 c. Green Onion
• 1/2 lb. Hamburger (80/20)
• 1 1/2 tbsp. Backyard Burger Blend
• 8 oz. Shredded Sharp Cheddar

For Bacon Aioli

• 3/4 c. White Lightning
• 5 Garlic Cloves (minced)
• 1/4 Lemon (squeezed)
• 4 tbsp. Bacon Grease
• 4 Bacon Strips (fine minced)

1. For Jalapeño Poppers
2. Preheat oven to 400F.
3. In hard bottom pan, cooked Hamburger. Add Backyard Burger Blend when about half done. Ensure Burger is crumbled small. Pull and place in freezer.
4. Prep all of your veg. Slice Jalapeño and take out membranes and seeds. Chop Green Onion.
5. Add Whipped Cream Cheese to large bowl. Pour in Green Onion and chilled Hamburger. Mix until evenly incorporated.
6. Take mixture out of bowl with back of spoon and spread into Jalapeño halves.
7. Don't overfill. Place filled Jalapeños onto baking sheet. Top all Jalapenos with Sharp Cheddar.
8. Place into oven for 20 minutes. Once 20 minutes is done, turn oven to broil. Broil for 5 minutes or until cheese begins to turn brown. Pull and rest.

For Bacon Aioli

1. While prepping Jalapeño Poppers, cook Bacon and save grease.
2. While Jalapeño Poppers are baking, place all ingredients into a bowl. Mix until evenly incorporated. Cover and place in fridge until Poppers are done. DON'T EAT IT BY ITSELF...or do...who cares.
3. Dipty dipty those Cheeseburger Poppers into your new found love: Bacon Aioli

• For more Bacon Flavor, add bacon to Cream Cheese mix
• Dip in Thousand Island instead of Bacon Aioli. Or make it a party and do both.