Stuffed BBQ Pork Burgers with Charred Pineapple and Sweet Potato Fries

These stuffed BBQ pork burgers are a flavor explosion in every bite. Juicy pork patties are filled with gooey Monterey Jack cheese, then topped with sweet charred pineapple and tangy quick-pickled jalapeño. The combination of smoky barbecue sauce and crispy sweet potato fries makes this a burger experience you won’t forget.

Perfect for a weeknight dinner or a weekend cookout, this recipe is all about big flavors and satisfying textures. The pickled jalapeño adds a bright kick that cuts through the richness, while the charred pineapple brings a touch of sweetness. Get ready to sink your teeth into burger perfection!

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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. Thinly slice jalapeño into 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. Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and cook, stirring, until browned, 3-4 minutes. Remove from pan and set aside. Wipe out pan.
4. Divide pork into two equal-sized patties, about ½ inch thick. Divide cheese between the center of each patty. Gently fold meat around cheese, shaping and sealing to create two 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 to desired doneness, 4-6 minutes per side. While patties cook, halve buns. Place on baking sheet used for sweet potatoes and toast in oven until browned, 2-3 minutes.
6. Fill buns with patties, BBQ sauce, pineapple and as much marinated jalapeño as you like. Divide burgers and sweet potatoes between plates. Serve with remaining BBQ sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, mozzarella or pepper jack for a spicy kick.

How do I know when the pork patties are cooked through?

Cook the patties until they reach an internal temperature of 160°F, about 4-6 minutes per side.

Can I make the pickled jalapeño ahead of time?

Absolutely! The pickled jalapeño can be made up to a day in advance and stored in the refrigerator.