El Paso Pork Burgers
stuffed with Monterey Jack & served with Potato Wedges
- Eggs
- Milk
- Soy
- Wheat
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)?
Ingredients
12 ounce
Potatoes
1 unit
Red Onion
1 unit
Long Green Pepper
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Ground Pork
2 unit
Potato Buns
(Contains: Soy, Wheat)
teaspoon
Garlic Powder
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
