Stuffed BBQ Pork Burgers with Charred Pineapple and Sweet Potato Fries

These stuffed BBQ pork burgers are the ultimate upgrade to your burger game. Each patty is packed with gooey Monterey Jack cheese that oozes out with every bite, topped with sweet charred pineapple and tangy quick-pickled jalapeño. The combination of smoky, sweet and spicy flavors is simply irresistible.

Pair these burgers with crispy sweet potato fries and extra barbecue sauce for dipping. It’s a complete meal that’s sure to satisfy your cravings. Perfect for a fun dinner or backyard cookout!

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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. Preheat oven to 425°F. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Drain pineapple over a small bowl, reserving the 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 in the oven, flipping halfway through, until browned and tender, 20-25 minutes. Meanwhile, add jalapeño slices to the bowl with reserved 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, tossing, until browned, 3-4 minutes. Remove from pan and set aside. Wipe out the pan.
4. Divide ground pork into two equal pieces. Flatten each into a ½-inch-thick patty. Place half of the Monterey Jack cheese in the center of each patty. Gently fold the meat around the cheese, shaping and sealing to create a cheese-stuffed patty. Season all over with salt and pepper.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add stuffed patties and cook to desired doneness, 4-6 minutes per side. While patties cook, halve the buns. Place them on the baking sheet with sweet potatoes and toast in the oven until browned, 2-3 minutes.
6. Assemble burgers: fill buns with patties, barbecue sauce, charred pineapple and as much marinated jalapeño as you like. Divide burgers and sweet potatoes between plates. Serve with remaining barbecue 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. Adjust cooking time as needed.

How do I store leftovers?

Store leftover burgers and fries separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for best results.

Can I make the pickled jalapeño ahead of time?

Absolutely! The jalapeño can be marinated in pineapple juice up to a day in advance and stored in the refrigerator.