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

Imagine all the bold, cheesy, spicy goodness of nachos, but transformed into a hearty burger. That’s exactly what this recipe delivers: juicy pork patties topped with a creamy roasted jalapeño cheese sauce and crunchy fried onions. Served alongside crispy sweet potato wedges, it’s a fun and satisfying meal that puts a new spin on burger night.

The star of the show is the cheese sauce, made with cheddar and Monterey Jack, then kicked up with roasted jalapeño. The pork patties are seasoned with a custom fry seasoning blend, giving them extra flavor. Don’t forget the extra sauce for dipping those wedges!

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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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Slice jalapeño into 1/4-inch-thick rounds, removing ribs and seeds for less heat.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack until lightly golden and almost tender, about 15 minutes (you’ll add the jalapeño then).
3. Meanwhile, combine cream sauce base and stock concentrate in a medium microwave-safe bowl. Microwave until steaming, about 1 minute. Whisk in cheddar and Monterey Jack until smooth and slightly thickened. Season with salt and pepper. Microwave 30 seconds more, then stir to combine.
4. Once potatoes have roasted 15 minutes, remove baking sheet from oven. Add sliced jalapeño to sheet next to potatoes. Return to top rack until veggies are tender, 5-10 minutes more.
5. In a second medium bowl, combine pork with remaining Fry Seasoning. Form into two patties, each slightly wider than a burger bun. Season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. Meanwhile, halve buns; 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 a different type of cheese?

Yes, you can substitute the cheddar and Monterey Jack with other melting cheeses like pepper jack for extra heat or Colby Jack for a milder flavor.

How do I store leftovers?

Store leftover patties, wedges and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free buns and ensure your crispy fried onions are gluten-free. The other ingredients are naturally gluten-free.