Jalapeño Popper Stuffed Burgers
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Jalapeño Popper Stuffed Burgers

Jalapeño Popper Stuffed Burgers

with Creamy Ranch Mayo, Crispy Fried Onions & Potato Wedges

Like a jalapeño popper? Dig a burger? Our chefs created this inventive hybrid that encases the components of a popper in a juicy patty for a burst of extra flavor in every bite. Sauté fresh jalapeño, combine with creamy, melty cheeses and bold seasonings, and press that spicy, tangy filling into the center of each patty. After a quick pan-sear, you’ll tuck the patties into soft potato buns and top with creamy ranch mayo and crispy fried onions (the perfect finishing touches for the occasion). Add a side of golden brown potato wedges, and you are poppin!


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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


1 unit


1 tablespoon

Fry Seasoning

1.5 ounce

Buttermilk Ranch Dressing

(Contains Eggs, Milk)

2 tablespoon


(Contains Eggs)

2 tablespoon

Cream Cheese

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

10 ounce

Ground Beef

2 unit

Potato Buns

(Contains Eggs, Milk, Soy, Wheat)

1 unit

Crispy Fried Onions

(Contains Wheat)

Not included in your delivery

4 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories1130 kcal
Fat74 g
Saturated Fat26 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber4 g
Protein37 g
Cholesterol145 mg
Sodium990 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.


Baking Sheet
Small Bowl
Large Pan
Medium Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve jalapeño lengthwise, removing ribs and seeds for less heat, then mince.

Roast Potatoes & Mix Sauce

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • While potatoes roast, in a small bowl, combine dressing and mayonnaise. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency; season with salt and pepper to taste. Refrigerate ranch mayo until ready to serve.

Make Jalapeño Filling

• Heat a drizzle of oil in a large pan over medium-high heat. Add jalapeño and cook, stirring occasionally, until softened and lightly browned, 2-4 minutes. Transfer to a medium bowl to cool. • Once jalapeño has cooled, add cream cheese, Monterey Jack, remaining Fry Seasoning, a pinch of salt, and pepper; stir to combine.

Form & Stuff Patties

• Form beef* into two ½-inch-thick rounds (four rounds for 4 servings); season all over with salt and pepper. • Divide jalapeño filling between the centers of each round. Gently fold edges of meat around filling, shaping and sealing to create stuffed patties, each slightly wider than a burger bun.

Cook & Toast

• Heat a drizzle of oil in pan used for jalapeño over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • Meanwhile, halve and toast buns until golden brown.

Finish & Serve

• Spread a thin layer of ranch mayo on cut sides of bottom buns. Fill buns with patties, crispy fried onions, and as much ranch mayo as you like. • Divide burgers and potatoes between plates. Serve with any remaining ranch mayo on the side for dipping.

Ground Beef is fully cooked when internal temperature reaches 160°.