Jalapeño Popper Pork Burger

Jalapeño Popper Pork Burger

with Sweet Potato Rounds

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This classic appetizer just got upgraded to the burger section of the menu! Cream cheese, cheddar cheese and jalapeños drip down a juicy pork burger, and sweet potato rounds are the obvious side to complete this lip-smacking explosion of flavour!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

86 g

Cream Cheese


1 unit


2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

90 mL

Dill Pickle, sliced

340 g

Sweet Potato

¼ cup

Cheddar Cheese, shredded


¼ cup

Panko Breadcrumbs


28 g

Spring Mix

1 tsp

Garlic Salt

56 g

Onion, chopped

Not included in your delivery

1.33 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories940 kcal
Fat47 g
Saturated Fat19 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber9 g
Protein41 g
Cholesterol125 mg
Sodium2040 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. Cut sweet potatoes into 1/4-inch rounds, then toss with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 foil-lined baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper. Broil in the middle of the oven, flipping halfway through, until golden-brown, 15-16 min.


While the sweet potatoes broil, core, then finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) In a medium bowl, combine pork, onion, breadcrumbs, ½ tsp salt (dbl for 4 ppl) and half the jalapeño. Season with pepper. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch wide patties (4 patties for 4 ppl).


Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then patties. Pan-fry, until golden-brown and cooked through, 3-5 min per side.


While patties cook, combine cream cheese, cheddar cheese, remaining jalapeños and remaining garlic salt in a small bowl.


Halve the buns. Arrange on a baking sheet, cut side up. Toast buns in the top of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)


Spread each bottom bun with cream cheese mixture, then top with patties, pickles, spring mix and top bun. Serve with sweet potato rounds.