Stuffed Cheeseburger with Spicy Jalapeño and Garlic Mayo

These stuffed cheeseburgers bring all the bold, spicy flavors of a classic jalapeño popper into a juicy, handheld meal. A blend of cheddar and cream cheese is tucked inside each patty, so every bite oozes with creamy, tangy goodness. Topped with quick-pickled jalapeños and a zesty garlic mayo, these burgers are a crowd-pleaser for weeknight dinners or game-day gatherings.

On the side, crispy sweet potato wedges seasoned with a savory fry spice mix add a touch of natural sweetness and a satisfying crunch. The garlic mayo doubles as a dipping sauce for the fries, tying everything together. Ready in about 35 minutes, this recipe is sure to become a family favorite.

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Ingredients

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

3 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 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 425°F (220°C). In a small bowl, combine sliced jalapeño, white wine vinegar, sugar and a pinch of salt. Set aside to quick-pickle.
2. Cut sweet potatoes into 1/2-inch thick wedges. Toss on a baking sheet with a drizzle of oil, a generous pinch of salt and 1 tablespoon fry seasoning. Roast until tender and browned, 20-25 minutes, flipping halfway.
3. Meanwhile, finely chop the shallot. In a small microwave-safe bowl, microwave cream cheese for 15 seconds until soft. Stir in cheddar cheese until combined. In a large bowl, gently mix ground beef, shallot, remaining fry seasoning, salt and pepper.
4. Divide beef mixture into 8 thin patties, each about the width of your buns. Place 1 heaping tablespoon of the cheese mixture in the center of 4 patties, pressing down slightly. Top with remaining patties and seal edges tightly. Heat a drizzle of oil in a large skillet over medium-high heat. Cook stuffed patties 4-6 minutes per side, until desired doneness.
5. While patties cook, grate the garlic. In a small bowl, stir together mayonnaise and grated garlic (to taste). Season with pepper. If desired, toast buns cut-side down in the skillet drippings.
6. Spread garlic mayo on bun bottoms. Assemble burgers with patties, tomato slices and pickled jalapeños. Serve with sweet potato wedges and extra garlic mayo for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese for the stuffing?

Yes, you can substitute cheddar with Monterey Jack, pepper jack or any melting cheese you prefer.

How do I prevent the patties from falling apart?

Make sure the edges are sealed well and handle the patties gently. Chilling them for 10 minutes before cooking can also help.

Can I make these burgers ahead of time?

You can prepare the patties and refrigerate them up to a day in advance. Cook them fresh when ready to serve.