Loaded Pork Burgers with Jalapeño Cheese Sauce and Crispy Onions

These loaded pork burgers take all the best nacho flavors and pile them onto juicy patties. A creamy cheese sauce with roasted jalapeño adds a smoky kick, while crispy fried onions bring the crunch. Served with sweet potato wedges and extra cheese sauce for dipping, this is a meal that’s anything but ordinary.

Perfect for a weeknight dinner or game day, these burgers are easy to make and full of bold flavor. The combination of seasoned pork, melted cheese and crispy toppings will have everyone coming back for seconds.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch wedges. Toss with fry seasoning and a drizzle of oil. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While potatoes roast, slice jalapeño in half lengthwise; remove seeds if desired. Place on a small baking sheet and roast for 10 minutes, until softened and lightly charred. Finely chop.
3. In a small bowl, combine cream sauce base, chicken stock concentrate and ¼ cup water. Set aside.
4. In a skillet over medium heat, melt butter. Add the cream sauce mixture and bring to a simmer. Stir in cheddar cheese and chopped jalapeño. Cook until smooth and thickened, about 2-3 minutes. Keep warm.
5. Form ground pork into two ½-inch-thick patties. Season with salt and pepper. In a separate skillet over medium-high heat, add oil. Cook patties 4-5 minutes per side, until cooked through (internal temp 160°F).
6. Toast brioche buns in the skillet or oven until lightly golden.
7. Assemble burgers: place patties on bun bottoms, top with cheese sauce and crispy fried onions. Close with bun tops. Serve with potato wedges and extra cheese sauce on the side.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Adjust cooking time as needed.

How do I store leftovers?

Store burgers and wedges separately in airtight containers in the fridge for up to 3 days. Reheat in the oven or skillet.

Can I make the cheese sauce ahead of time?

Yes, prepare the sauce and refrigerate. Reheat gently on the stove, adding a splash of milk if needed.