Jalapeño Popper Burgers
with Sweet Potato Fries and Garlic Mayo
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Thinly slice jalapeño, then toss in a small bowl with vinegar, ½ tsp sugar, and a pinch of salt. Set aside.
Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, a big pinch of salt, and half the Fry Seasoning. Roast, tossing halfway through, until browned at edges and tender, 20-25 minutes. Meanwhile, halve shallot. Peel and finely chop one half (use the other as you like).
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.
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. (It’s OK if some of the cheese mixture drips out.)
While patties cook, grate 1 clove garlic (we sent more). 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 sides down in the beef drippings in the pan used for the patties.) Thinly slice tomato.
Spread bun bottoms with as much garlic mayo as you like. Fill buns with stuffed patties, tomato, and pickled jalapeño (to taste). Divide burgers and sweet potatoes between plates. Serve with any remaining garlic mayo for dipping the sweet potatoes into.