Pepper Jack Stuffed Beef Burgers
with Pickled Jalapeño, Crema & Southwest Potato Wedges
- Milk
- Soy
- Wheat
Not everyone loves surprises, but we can almost guarantee that anyone would be game for a treasure trove of gooey cheese hiding inside their burger. And if that cheese happens to be flecked with bits of jalapeño? Even better. A Southwest-spiced pork patty is the perfect vehicle for pickled jalapeño, juicy tomato slices, and cooling crema. To bring it all home, this molten masterpiece is served alongside crispy oven fries. (Would it really be a burger without ‘em??)
Ingredients
10 ounce
Ground Beef
1 unit
Shredded Pepper Jack
(Contains: Milk)
1 unit
Southwest Spice
12 ounce
Potatoes
1 unit
Potato Buns
(Contains: Soy, Wheat)
1 unit
Tomato
1 unit
Jalapeño
1 unit
Sour Cream
(Contains: Milk)
1 unit
White Wine Vinegar
Not included in your delivery
Ketchup (optional)
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Cooking Steps
Preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Thinly slice tomato into rounds. Toss potatoes on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in Step 3), salt, and pepper. Roast until golden brown and crispy, 20-25 minutes.
Meanwhile, in a small bowl, combine jalapeño and vinegar. Season with salt; set aside.
In a medium bowl, gently combine pork, remaining Southwest Spice Blend, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form pork mixture into two very thin rounds (four rounds for 4 servings). Divide cheese between the centers of each round. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties, each a bit wider than a burger bun. Season all over with salt and pepper.
Swap in beef for pork.
Heat a drizzle of oil in a large pan over medium-high heat. Add cheese-stuffed patties and cook until browned on first side, 4-7 minutes. Flip and reduce heat to medium. Cook until browned and cooked through, 4-7 minutes more. (No worries if some of the cheese oozes out! The end result will still be delicious—can you say crispy cheese?)
Cook beef patties to desired doneness, 3-5 minutes per side.
While patties cook, halve buns; place cut sides up on a second baking sheet. Toast in oven until golden, 3-5 minutes. In a second small bowl, combine sour cream and 1 tsp water (2 tsp for 4 servings). Season with salt and pepper.
Spread cut sides of top buns with crema. Fill buns with patties, sliced tomato, and as much pickled jalapeño (draining first) as you’d like. Divide between plates; serve with potato wedges and, if you’ve got some on hand, ketchup on the side for dipping (If you want to see some melty cheese action, cut the burgers in half!)
Ground Beef is fully cooked when internal temperature reaches 160°.
