Jalapeño Burgers with Goat Cheese & Smoky Carrot Fries



  • 10 oz Ground Beef
  • 2 Potato Buns
  • ¾ lb Carrots
  • 1 Jalapeño Pepper
  • 1 Tbsp Creamy Mustard Sauce
  • 1 Tbsp Honey
  • 1 oz Goat Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)



1.Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; quarter lengthwise, then halve crosswise. Place on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.



2.While the carrots roast, halve the buns. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the pepper. In a bowl, whisk together the honey (kneading the packet before opening), vinegar, and a drizzle of olive oil. Add the sliced pepper. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.



3.While the pepper marinates, place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into two ½-inch-thick patties. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side for medium-rare (flipping carefully, as the oil may splatter), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.



4.Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper as you’d like (discarding any liquid), depending on how spicy you’d like the dish to be. Serve the burgers with the roasted carrots on the side. Enjoy!


We’re taking the classic cheeseburger to new heights by topping it with an unexpected combination of creamy, tangy goat cheese and spicy-sweet marinated jalapeño.




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