Stuffed Cheeseburger with Pickled Jalapeño and Garlic Mayo

These stuffed cheeseburgers bring all the bold flavors of a classic jalapeño popper into a hearty, satisfying meal. A blend of cheddar and cream cheese is tucked inside each beef patty, so every bite delivers a molten, cheesy surprise. Tangy pickled jalapeños and a quick garlic mayo add brightness and kick, while crispy sweet potato wedges make the perfect side.

This recipe is ideal for weeknight dinners or casual gatherings. The patties come together quickly and the sweet potato wedges roast in the oven while you prepare the burgers. Serve with extra garlic mayo for dipping the fries-it’s a crowd-pleaser that’s sure to score points at the table.

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Ingredients

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Rack on upper position. Wash and dry all produce. Thinly slice the jalapeño and toss in a small bowl with the white wine vinegar, sugar and a pinch of salt. Set aside to pickle.
2. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, a generous pinch of salt and half the fry seasoning. Roast until browned and tender, 20-25 minutes, tossing halfway.
3. Meanwhile, halve the shallot. Peel and finely chop one half; reserve the other for another use. In a small microwave-safe bowl, microwave the cream cheese until soft, about 15 seconds. Stir in the cheddar cheese. In a large bowl, gently mix the ground beef, chopped shallot, remaining fry seasoning and a pinch of salt and pepper.
4. Shape the beef mixture into four thin patties, each about the width of the buns. Place 1 heaping tablespoon of the cheese mixture in the center of two patties, pressing down slightly. Top with the remaining two patties and seal the edges to enclose the cheese.
5. Heat a drizzle of oil in a large pan over medium-high heat. Cook the stuffed patties until desired doneness, 4-6 minutes per side. Some cheese may leak out-that’s okay.
6. While patties cook, grate the garlic clove. In a small bowl, combine the mayonnaise and a pinch of grated garlic (add more to taste). Season with pepper. Split the brioche buns in half. Optionally, toast the buns cut-side down in the pan drippings.
7. Spread the bottom buns with garlic mayo. Fill with a stuffed patty, tomato slices and pickled jalapeño to taste. Serve burgers alongside sweet potato wedges, with any remaining garlic mayo for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the cheddar with Monterey Jack, pepper jack or your favorite melting cheese.

How do I prevent the patties from falling apart?

Make sure to seal the edges of the patties tightly around the cheese filling. Chilling the patties for 10 minutes before cooking can also help.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free buns and ensure your fry seasoning and other ingredients are gluten-free.