Loaded Pork Burgers with Roasted Jalapeño Cheese Sauce and Sweet Potato Wedges

Get ready for a burger that brings all the flavors of loaded nachos to the table. These pork patties are smothered in a creamy cheese sauce spiked with roasted jalapeño, then topped with crunchy fried onions. Served with crispy sweet potato wedges and extra cheese sauce for dipping, this meal is a crowd-pleaser.

The key is roasting the jalapeño alongside the potato wedges, which mellows its heat and adds a smoky depth to the cheese sauce. The pork patties are seasoned simply, letting the toppings shine. It’s an easy, satisfying dinner that feels like a treat.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Slice jalapeño into ¼-inch rounds, removing ribs and seeds for less heat.
2. Toss potato wedges on a baking sheet with a drizzle of oil, half the fry seasoning, salt, and pepper. Roast on top rack until lightly golden and almost tender, about 15 minutes.
3. Meanwhile, combine cream sauce base and chicken stock concentrate in a medium microwave-safe bowl. Microwave until steaming, about 1 minute. Whisk in cheddar and Monterey Jack cheeses until smooth and slightly thickened. Season with salt and pepper. Microwave for 30 seconds more, then stir.
4. After potatoes have roasted 15 minutes, remove baking sheet from oven. Add sliced jalapeño to the sheet next to the potatoes. Return to top rack and roast until vegetables are tender, 5–10 minutes more.
5. In a medium bowl, combine ground pork with remaining fry seasoning. Form into two patties, each slightly wider than a burger bun. Season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook patties until browned and cooked through, 4–7 minutes per side. Meanwhile, halve buns and toast until golden. Spread cut sides with 1 tablespoon butter.
6. Roughly chop roasted jalapeño. Microwave cheese sauce again until warmed through, about 30 seconds. Whisk in 1 tablespoon butter and chopped jalapeño to taste. Fill buns with patties, cheese sauce, and crispy fried onions. Serve with potato wedges and remaining cheese sauce on the side for dipping.

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 make the cheese sauce smoother?

Whisk continuously while adding cheese, and microwave in short bursts to avoid overheating.

Can I prepare the potato wedges ahead of time?

Yes, you can parboil the wedges and refrigerate them, then roast just before serving.