Southwest Pork Burgers with Monterey Jack and Roasted Poblano

These Southwest pork burgers are a delicious twist on the classic burger, packed with bold flavors and a melty surprise inside. Seasoned with a homemade Southwest spice blend and stuffed with Monterey Jack cheese, each bite is juicy and savory. Topped with a creamy garlic mayo and roasted poblano pepper and onion, these burgers are served on soft potato buns for the ultimate comfort food experience.

On the side, crispy oven-baked potato wedges seasoned with garlic powder complete the meal. This recipe is perfect for a weeknight dinner that feels special, bringing a taste of the Southwest to your table without any complicated steps.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into wedges (about 1/2-inch thick). Toss with a drizzle of oil, half the garlic powder, salt and pepper. Spread in a single layer on one side of the baking sheet.
3. Cut the red onion into wedges and the long green pepper into strips. Place on the other side of the baking sheet, drizzle with oil and season with salt and pepper. Roast for 20-25 minutes, until potatoes are golden and vegetables are tender.
4. While the vegetables roast, prepare the burgers. In a bowl, combine the ground pork, Southwest spice blend, remaining garlic powder, salt and pepper. Mix gently. Divide the mixture into 2 equal portions. Flatten each into a patty. Place half of the Monterey Jack cheese in the center of one patty, top with the other patty and seal edges to enclose the cheese. Repeat for the second burger.
5. Heat a skillet or grill pan over medium-high heat. Cook the patties for 4-5 minutes per side, until cooked through (internal temperature 160°F).
6. In a small bowl, mix the mayonnaise with a pinch of garlic powder (optional) to make garlic mayo. Split the potato buns and toast them lightly.
7. Assemble the burgers: spread garlic mayo on the bottom bun, add the patty, top with roasted poblano and onion wedges, then the top bun. Serve with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

Yes, you can substitute with pepper jack for a spicier kick or mozzarella for a milder flavor.

Can I make these burgers ahead of time?

You can form the patties (without cooking) up to a day in advance and refrigerate. Cook just before serving.

What can I serve instead of potato wedges?

Sweet potato fries, a side salad or coleslaw would all pair well with these burgers.