El Paso Pork Burgers stuffed

Name: El Paso Pork Burgers stuffed with Monterey Jack & served with Potato Wedges
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 1 Onion; 1 unit Long Green Pepper; 2 tbsp Mayonnaise; 1/4 cup Monterey Jack Cheese; 10 oz Ground Pork; 2 Potato; 1 tsp Garlic Powder; 1 tbsp Southwest Spice Blend; tsp Salt, tsp; tsp Black Pepper, tsp

with Monterey Jack & served with Potato Wedges

By Recipe0 System

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)?

American

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

12 oz Potato
1 Onion
1 unit Long Green Pepper
2 tbsp Mayonnaise
1/4 cup Monterey Jack Cheese
10 oz Ground Pork
2 Potato
1 tsp Garlic Powder
1 tbsp Southwest Spice Blend
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.)
3

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.
4

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.
5

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.
6

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.

From the same drawer

Related Recipes

Buffalo Chicken Mozzarella Melts

medium

Smothered Pepper Jack Burgers

medium

Honey-Butter BBQ Pork Chops

medium

Vegan One-Pan BBQ Bean & Coleslaw Wraps

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.