Cheesy Stuffed BBQ Pork Burgers

Cheesy Stuffed BBQ Pork Burgers

with Charred Pineapple and Sweet Potato Fries

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We love burgers for many a reason. Here are our top three: 1) satisfaction factor; 2) ooze effect; 3) major customization capabilities. We’re upping the burger ante here by stuffing pork patties (satisfying) with Monterey Jack (perfectly melty) and topping them with charred pineapple and quick-pickled jalapeño (DIY away!). Sweet potato fries and barbecue sauce join the party to make this dish number one.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

4 ounce


1 unit


10 ounce

Ground Pork

¼ cup

Monterey Jack Cheese


2 unit

Potato Buns

(ContainsMilk, Wheat, Eggs, Soy)

2 ounce

BBQ Sauce

Not included in your delivery

5 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate88 g
Sugar29 g
Dietary Fiber7 g
Protein37 g
Cholesterol110 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Adjust rack to top position and preheat oven to 425 degrees. 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.


Toss sweet potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast in oven, 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.


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 pan.


Divide pork into two equal-sized pieces, then flatten each into a ½-inch-thick patty. Place half the Monterey Jack in the center of each patty. Gently fold meat around cheese, shaping and sealing to create a cheese-stuffed patty. Season all over with salt and pepper.


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 with sweet potatoes and toast in oven until browned, 2-3 minutes.


Fill buns with patties, barbecue sauce, 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.