Stuffed Cheeseburgers with Spicy Jalapeño and Sweet Potato Wedges

These stuffed cheeseburgers are the ultimate game-day dinner, packed with flavor and a spicy twist. We’ve taken the classic jalapeño popper and turned it into a juicy burger, with a creamy cheddar and cream cheese filling hidden inside each patty. Topped with tangy pickled jalapeños and a zesty garlic mayo, every bite is a delicious surprise.

On the side, crispy sweet potato wedges seasoned with a savory fry seasoning make the perfect companion. Whether you’re hosting a tailgate or just craving a fun weeknight meal, these burgers are sure to score big with the whole family.

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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. Adjust an oven rack to the upper position and preheat to 425°F. 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 the sweet potatoes into ½-inch thick wedges. Toss on a baking sheet with a drizzle of oil, a big pinch of salt and half the fry seasoning. Bake until browned at the edges and tender, 20-25 minutes, tossing halfway through. Meanwhile, halve, peel and finely chop the shallot.
3. Place the cream cheese in a small microwave-safe bowl. Microwave on high until soft, about 15 seconds. Stir in the cheddar cheese until thoroughly combined. 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 eight thin patties, each about as wide as the buns. Place 1 heaping tablespoon of the cheese mixture in the center of four patties. Press down slightly to flatten but do not spread. Top with the remaining four patties and seal the edges to close completely. Heat a drizzle of oil in a large pan over medium-high heat. Add the stuffed patties and cook to desired doneness, 4-6 minutes per side. (Tip: It’s okay if some cheese drips out.)
5. While the patties cook, grate the garlic. In a third small bowl, stir together the mayonnaise and grated garlic (use more to taste). Season with pepper. Split the buns in half. (Optional: toast the buns cut sides down in the pan drippings.) Thinly slice the tomato.
6. Spread the bun bottoms with as much garlic mayo as you like. Fill the buns with the stuffed patties, tomato slices and pickled jalapeño (to taste). Divide the burgers and sweet potato wedges between plates. Serve with any remaining garlic mayo for dipping the sweet potatoes.

Recipe Tips

FAQ

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

Yes, you can substitute the cheddar with Monterey Jack, pepper jack or any meltable cheese you like.

How do I prevent the patties from falling apart while cooking?

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

Can I make the pickled jalapeños ahead of time?

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