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

Get ready for a flavor-packed twist on classic burgers. These juicy pork patties are smothered in a creamy, roasted jalapeño cheese sauce and topped with crispy fried onions for the perfect crunch. Served alongside oven-baked sweet potato wedges, this meal takes all the best parts of nachos and turns them into a hearty, satisfying dinner.

The cheese sauce gets a smoky kick from roasted jalapeño, while the sweet potato wedges are seasoned with a special fry seasoning blend. It’s a fun, delicious meal that’s sure to become a new favorite. Let’s get cooking!

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 sweet potatoes into 1/2-inch thick wedges. Toss them with the fry seasoning and a drizzle of oil. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender.
3. While the wedges roast, prepare the pork patties. In a bowl, combine the ground pork, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix gently and shape into two patties, about 3/4-inch thick.
4. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Cook the patties for 4-5 minutes per side, until browned and cooked through (internal temperature of 160°F/71°C). Remove and let rest.
5. Meanwhile, make the cheese sauce. Slice the jalapeño in half lengthwise and remove seeds for less heat. Place cut-side down on a small baking sheet and roast for 5-7 minutes until softened. Let cool, then finely chop.
6. In a small saucepan, melt the butter over medium heat. Whisk in the cream sauce base and chicken stock concentrate. Bring to a simmer, then reduce heat to low. Add the cheddar cheese and chopped jalapeño, stirring until melted and smooth. Season with salt and pepper to taste.
7. Split the brioche buns and toast them lightly in a dry skillet or under the broiler.
8. Assemble the burgers: Place each patty on a bun bottom. Spoon the cheese sauce generously over the patties, then top with crispy fried onions. Close with the bun tops.
9. Serve the burgers with the roasted sweet potato wedges and extra cheese sauce on the side for dipping.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Just adjust cooking time as needed.

How do I store leftovers?

Store the patties, cheese sauce and wedges separately in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave.

Can I make the cheese sauce ahead of time?

Absolutely. Prepare the sauce, let it cool and refrigerate. Reheat gently on the stove, adding a splash of milk if needed.