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Jalapeño Popper Burgers

Jalapeño Popper Burgers

with Sweet Potato Fries and Garlic Mayo

Rated 3.4 / 4
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It’s fall sports season and we’ve got tailgate food on the brain—it doesn’t get much better than sharing some grub with all of your fellow fans, right? Our chefs translated those game-day flavors into something you can whip up any night of the week with these jalapeño popper burgers. They have cheese stuffed inside a juicy patty and are topped with garlic mayo and slices of the spicy chili pepper. Plus, with sweet potato wedges on the side, they’re definitely going to score a dinnertime touchdown.

Tags:Nut freeSpicy
Allergens:MilkEggsWheat
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

Jalapeño

5 teaspoon

White Wine Vinegar

2 unit

Sweet Potato

1 tablespoon

Fry Seasoning

½ unit

Shallot

2 tablespoon

Cream Cheese

(ContainsMilk)

¼ cup

Cheddar Cheese

(ContainsMilk)

10 ounce

Ground Beef

2 clove

Garlic

2 tablespoon

Mayonnaise

(ContainsEggs)

2 unit

Brioche Buns

(ContainsMilk, Eggs, Wheat)

1 unit

Roma Tomato

Not included in your delivery

½ teaspoon

Sugar

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)4268 kJ
Calories1020 kcal
Fat58 g
Saturated Fat22 g
Carbohydrate81 g
Sugar18 g
Dietary Fiber8 g
Protein43 g
Cholesterol185 mg
Sodium1080 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
Utensils
Small Bowl
Baking Sheet
Peeler
Large Bowl
Large Pan
Plate
InstructionsPDF
Instructions
1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Thinly slice jalapeño, then toss in a small bowl with vinegar, ½ tsp sugar, and a pinch of salt. Set aside.

2

Cut sweet potatoes into ½-inchthick wedges. Toss on a baking sheet with a drizzle of oil, a big pinch of salt, and half the fry seasoning. Bake in oven until browned at edges and tender, 20-25 minutes, tossing halfway through. Meanwhile, halve shallot. Peel and finely chop one half (use the other as you like).

3

Place cream cheese in a small microwave-safe bowl. Microwave on high until soft, about 15 seconds. Stir in cheddar. In a large bowl, gently mix together beef, shallot, remaining fry seasoning, and a pinch of salt and pepper.

4

Shape beef mixture into four thin patties, each about as wide as the buns. Place 1 heaping TBSP cheese mixture in the center of two patties. Press down on cheese a little to flatten but do not spread. Place remaining two patties on top and seal edges to close completely. Heat a drizzle of oil in a large pan over medium-high heat. Add stuffed patties and cook to desired doneness, 4-6 minutes per side. TIP: It’s OK if some of the cheese mixture drips out.

5

While patties cook, grate garlic. In another small bowl, stir together mayonnaise and a pinch of garlic (use more to taste). Season with pepper. Split buns in half. (TIP: If you like, you can toast the buns cut-side down in the beef drippings in the pan used for the patties.) Thinly slice tomato.

6

Spread bun bottoms with as much garlic mayo as you like. Fill buns with stuffed patties, tomato, and jalapeño to taste. Divide burgers and sweet potatoes between plates. Serve with any remaining garlic mayo for dipping the sweet potatoes into.