Stuffed Jalapeño Popper Burgers with Sweet Potato Fries and Garlic Mayo

These stuffed jalapeño popper burgers bring all the bold flavors of game day to your dinner table. Juicy beef patties are filled with a blend of cheddar and cream cheese, then topped with tangy pickled jalapeños and a zesty garlic mayo. Served alongside crispy sweet potato wedges, this meal is a crowd-pleaser any night of the week.

Perfect for tailgating or a fun weeknight dinner, these burgers are packed with flavor and texture. The creamy cheese center contrasts beautifully with the spicy jalapeños, while the sweet potato fries add a satisfying crunch. Get ready to score a touchdown with this delicious recipe!

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Ingredients

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust the rack to the upper position. Wash and dry all produce. Thinly slice the jalapeño and toss in a small bowl with the white wine vinegar, sugar and a pinch of salt. Set aside to pickle.
2. Cut the sweet potatoes into ½-inch thick wedges. Toss them on a baking sheet with a drizzle of vegetable oil, a generous pinch of salt and half of the fry seasoning. Roast until browned at the edges and tender, 20-25 minutes, tossing halfway through.
3. Meanwhile, halve the shallot. Peel and finely chop one half (reserve the other for another use). Place the cream cheese in a small microwave-safe bowl and microwave on high until soft, about 15 seconds. Stir in the shredded cheddar cheese until combined.
4. In a large bowl, gently mix the ground beef with the chopped shallot, remaining fry seasoning and a pinch of salt and pepper. Shape the mixture into four thin patties, each about the width of the buns. Place 1 heaping tablespoon of the cheese mixture in the center of two patties, pressing down slightly. Top with the remaining two patties and seal the edges to enclose the cheese completely.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Cook the stuffed patties to your desired doneness, about 4-6 minutes per side. (Some cheese may leak out-that’s okay.)
6. While the patties cook, grate the garlic. In a small bowl, stir together the mayonnaise and a pinch of grated garlic (add more to taste). Season with pepper. Split the brioche buns in half. If desired, toast the buns cut-side down in the pan drippings for extra flavor. Thinly slice the Roma tomato.
7. Spread the bottom buns with as much garlic mayo as you like. Layer with the stuffed patties, tomato slices and pickled jalapeños. Serve the burgers alongside the sweet potato wedges, with any remaining garlic mayo for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese for the stuffing?

Yes, you can substitute the cheddar with Monterey Jack, pepper jack or any melting cheese you prefer.

How do I prevent the cheese from leaking out during cooking?

Make sure to seal the edges of the patties completely and press them firmly. A little leakage is normal, but sealing well helps minimize it.

Can I make these burgers ahead of time?

You can prepare the patties and refrigerate them up to 24 hours in advance. Cook just before serving for best results.