Stuffed BBQ Pork Burgers with Charred Pineapple and Sweet Potato Fries

Burgers are a classic for good reason: they’re satisfying, endlessly customizable and always deliver on flavor. These stuffed pork burgers take things up a notch with a hidden pocket of gooey Monterey Jack cheese that melts as the patty cooks. Topped with sweet charred pineapple and tangy quick-pickled jalapeño, every bite is a perfect balance of savory, sweet and spicy.

Pair these loaded burgers with crispy oven-baked sweet potato fries and a drizzle of barbecue sauce for a complete meal that’s sure to become a weeknight favorite. The best part? You can customize the toppings to your liking, making each burger uniquely yours.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Drain pineapple over a small bowl, reserving juice. Slice jalapeño into thin rounds, removing seeds and ribs for less heat.
2. Toss sweet potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes. Meanwhile, add jalapeño to bowl with pineapple juice. Let marinate, stirring occasionally, until ready to serve.
3. While sweet potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and cook, stirring, until browned, 3-4 minutes. Turn off heat; remove from pan and set aside. Wipe out pan.
4. Form pork into two equal-sized patties (four for 4 servings), about ½ inch thick. Divide cheese between the centers of each patty. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed patties. Season all over with salt and pepper.
5. Heat a large drizzle of oil in pan used for pineapple over medium-high heat. Add stuffed patties and cook until browned and cooked through, 4-6 minutes per side. While patties cook, halve buns. Place on baking sheet used for sweet potatoes; toast in oven until browned, 2-3 minutes.
6. Fill toasted buns with patties, BBQ sauce, pineapple and as much marinated jalapeño as you like. Divide burgers and sweet potatoes between plates. Serve with any remaining BBQ sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese for stuffing?

Yes, any melting cheese like cheddar, pepper jack or mozzarella works well.

How do I prevent the cheese from leaking out?

Make sure the pork patty is sealed completely around the cheese. If needed, press the edges firmly together.

Can I grill these burgers instead of pan-frying?

Absolutely. Grill over medium-high heat for about 4-6 minutes per side, until cooked through.