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El Paso Pork Burgers

El Paso Pork Burgers

stuffed with Monterey Jack & served with Potato Wedges

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Ketchup-slathered burgers are due to be broken out of their comfort zone, and luckily, our chefs know allll the tricks. This recipe takes the classic dinner for a trip out West. Monterey Jack-stuffed, Southwest-spiced pork patties are piled between toasty buns with garlic mayo and roasted poblano and onion wedges. On the side, there’s a heap of garlicky oven fries (because how could we not)?


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Southwest Spice Blend

1 teaspoon

Garlic Powder

1 unit

Poblano Pepper

1 unit

Red Onion

10 ounce

Ground Pork

¼ ounce

Monterey Jack Cheese


2 tablespoon



2 unit

Potato Buns

(ContainsMilk, Eggs, Soy, Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3933 kJ
Calories940 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber8 g
Protein36 g
Cholesterol125 mg
Sodium1200 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
Baking Sheet
Large Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, 1 tsp Southwest Spice (2 tsp for 4; you’ll use the rest later), ¼ tsp garlic powder (½ tsp for 4; you’ll use more in the next step), salt, and pepper.


Halve poblano lengthwise; remove stem and seeds. Peel and slice onion into ½-inchthick rounds. Toss veggies on opposite side of baking sheet from potatoes with a drizzle of oil; season with salt and pepper. Sprinkle insides of poblano halves with ¼ tsp garlic powder (½ tsp for 4 servings; you’ll use the rest later); arrange cut sides down. Roast on top rack until potatoes are crispy and veggies are lightly charred, 20-25 minutes. (For 4, use 2 baking sheets; roast potatoes on top rack and poblanos and onions on middle rack.)


Meanwhile, in a large bowl, combine pork, remaining Southwest Spice, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Form mixture into two ½-inchthick patties (four patties for 4). Divide Monterey Jack between centers of each patty. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties.


When veggies have about 10 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. Turn off heat; transfer to a plate.


Meanwhile, in a small bowl, combine mayonnaise and remaining garlic powder. Season with pepper. Halve buns; toast in oven (or toaster oven) until golden brown.


Spread bottom buns with garlic mayo. Fill buns with patties, poblano, and onion. (TIP: If poblano halves are very large, cut in half crosswise.) Serve with potatoes on the side.