Jalapeño Popper Stuffed Burgers with Ranch Mayo and Potato Wedges

Imagine the best parts of a jalapeño popper-spicy pepper, creamy cheese and a crispy finish-all stuffed inside a juicy beef patty. That’s exactly what you get with these inventive burgers. We take fresh jalapeño, sauté it until tender, then mix it with cream cheese and Monterey Jack for a rich, tangy filling. That filling gets tucked into seasoned beef patties, which are pan-seared to perfection.

Topped with a homemade ranch mayo and crunchy fried onions, these burgers are served on soft potato buns alongside oven-roasted potato wedges. It’s a complete meal that’s sure to become a new favorite. Perfect for game day or a fun weeknight dinner!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry potatoes. Cut into ½-inch-thick wedges. Halve the jalapeño lengthwise, remove ribs and seeds for less heat, then mince.
2. Toss potato wedges on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, make the ranch mayo: In a small bowl, combine buttermilk ranch dressing and mayonnaise. Stir in water, 1 teaspoon at a time, until drizzling consistency. Season with salt and pepper to taste. Refrigerate until ready to use.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the minced jalapeño and cook, stirring occasionally, until softened and lightly browned, 2-4 minutes. Transfer to a medium bowl to cool slightly.
5. Once the jalapeño has cooled, add cream cheese, Monterey Jack cheese, the remaining Fry Seasoning, a pinch of salt and pepper to the bowl. Stir to combine.
6. Form the ground beef into two ½-inch-thick rounds (four rounds if making 4 servings). Season all over with salt and pepper. Divide the jalapeño-cheese filling between the centers of each round. Gently fold the edges of the meat around the filling, shaping and sealing to create stuffed patties. Make each patty slightly wider than the burger buns.
7. Heat a drizzle of oil in the same pan used for the jalapeño over medium-high heat. Add the patties and cook to desired doneness, 3-5 minutes per side. Meanwhile, halve the potato buns and toast until golden brown.
8. Spread a thin layer of ranch mayo on the cut sides of the bottom buns. Place the patties on the buns, top with crispy fried onions and add as much ranch mayo as you like. Serve the burgers with the roasted potato wedges and any remaining ranch mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

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

How do I know when the burgers are done?

The ground beef is fully cooked when it reaches an internal temperature of 160°F. Cook 3-5 minutes per side for medium doneness.

Can I make these burgers ahead of time?

You can prepare the patties and refrigerate them up to a day in advance. Cook them just before serving for the best texture.