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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.

Tags:Family friendly
Allergens:MilkWheatEggsSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

4 ounce

Pineapple

1 unit

Jalapeño

10 ounce

Ground Pork

¼ cup

Monterey Jack Cheese

(ContainsMilk)

2 unit

Potato Buns

(ContainsMilk, Wheat, Eggs, Soy)

2 ounce

BBQ Sauce

Not included in your delivery

5 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3849 kJ
Calories920 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate84 g
Sugar29 g
Dietary Fiber7 g
Protein33 g
Cholesterol120 mg
Sodium860 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.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Drain pineapple over a small bowl, reserving juice. Slice jalapeño into thin 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 on top rack, 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.

3

While sweet potatoes roast, heat a drizzle of oil in a large pan over mediumhigh heat. Add pineapple and cook, stirring, until browned, 3-4 minutes. Turn off heat; remove from pan and set aside. Wipe out pan.

4

Form pork into two equal-sized patties (four for 4 servings), about ½ inch thick. Divide cheese between the centers of each patty. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed patties. Season all over with salt and pepper.

5

Heat a large drizzle of oil in pan used for pineapple over medium-high heat. Add stuffed patties and cook until browned and cooked through, 4-6 minutes per side. While patties cook, halve buns. Place on baking sheet used for sweet potatoes; toast in oven until browned, 2-3 minutes.

6

Fill toasted buns with patties, BBQ sauce, pineapple, and as much marinated jalapeño as you like. Divide burgers and sweet potatoes between plates. Serve with any remaining BBQ sauce on the side for dipping.