Cheeseburgers with jalapeño sauce — the ultimate homemade burger recipe. Think juicy beef patties, melted cheddar cheese, sweet and spicy jalapeño sauce and caramelized onions stacked on soft burger buns. Serve with crispy sweet potato fries for the best cheeseburger dinner you’ll ever make at home
Why you’ll love this cheeseburger recipe
These are seriously juicy, flavor-packed beef burgers, perfectly seared on the outside and tender in the middle. I love cooking them with shaved onions and a pat of salted butter to boost flavor, then toasting the buns in the same skillet to soak up all those golden, crispy bits. That’s where the magic happens.
The jalapeño sauce? It’s a dreamy mix of sweet, spicy, creamy, and tangy. It hits all the right notes! It’s not just great on burgers, but also amazing drizzled over fries, roasted veggies, or tossed into salads. It’s bold, garlicky and totally addictive.
And those sweet potato fries? Cut skinny, tossed with cayenne, garlic and smoked paprika, then roasted until crisp. They’re the ultimate burger side, and honestly, good enough to double for snacking.
This burger dinner is next-level. Hope you give it a try, you’ll be hooked.
Storing suggestions
- Burgers: Store cooked burger patties in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven until warmed through. You can also freeze the patties (uncooked or cooked) for up to 3 months, just separate them with parchment paper before freezing.
- Jalapeño sauce: Keep the sauce in a sealed jar or container in the fridge for up to 5 days. Give it a good stir before using.
- Sweet potato fries: Best enjoyed fresh, but leftovers can be stored in the fridge for 2 days. Reheat in a hot oven or air fryer to bring back some of the crispiness.
Make-ahead tips
- Burger patties: You can shape the patties up to 1 day ahead. Store them covered in the fridge, and let them sit at room temperature for 10–15 minutes before cooking.
- Jalapeño sauce: Make the sauce up to 3 days in advance. The flavors will deepen as it rests, just store it in an airtight container in the fridge.
- Sweet potato fries: You can peel and cut the sweet potatoes a few hours ahead. Store them in a bowl of cold water in the fridge to keep them from browning. Drain and pat dry before seasoning and roasting.
- Buns: Toast just before serving for the best texture, but you can slice them ahead and keep them covered to save time.
Try these next
- Jalapeño blueberry sauce beef burger
- Crispy Baked Potato Wedges
- Loaded Hummus Bowl with Merguez Meatballs
- Meatballs in Smoky Tomato Sauce
- Cucumber Salad
- Red Pesto Pasta Salad with Bacon
Cheeseburger with Jalapeño Sauce and Sweet Potato Fries
Juicy cheeseburger, glossed with melted cheese, slathered with a sweet and spicy jalapeño sauce, topped with caramelized onions and sandwiched between squishy buns. Served with crispy sweet potato fries. These are perfectly spiced and juicy 5′ beef burgers, seared on the outside, yet soft in the middle.
Ingredients
Burgers
- 1.1 pounds ground beef
- 1 tbsp heavy cream
- 1 tsp onion powder
- salt
- black pepper
- 1 onion - big, sliced as thinly as possible
- 2 tbsp salted butter
- 4 tomato slices
- 4 iceberg lettuce leaves - torn into pieces
- 4 slices cheddar cheese
- 4 soft buns
Jalapeño Sauce
- 4 tbsp mayo
- 1 tbsp ketchup
- 2 tbsp whisky
- 1 tsp worcestershire sauce
- 1 tbsp finely chopped jalapeños
- 1 tsp mustard
- ½ tsp smoked paprika
- 1 tsp honey
- 2 garlic cloves - finely minced
- ½ tsp onion powder
Sweet Potato Fries
- 2 medium sweet potatoes - peeled and cut into 1 cm fries
- 3 tbsp olive oil
- 1 tsp thyme
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 3 tbsp potato starch
- fine sea salt
Instructions
- For the fries. Preheat the oven to 220°C/425°F.
Place the sweet potatoes in a large bowl filled with ice water, let sit for 5 minutes. Drain and lay them between two clean kitchen towels. Massage a little, they should be as dry as possible. Place in a dry bowl, toss with thyme, cayenne pepper, garlic powder, smoked paprika and potato starch, season with salt. Spread the fries in an even layer on a baking sheet. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, flip and bake for 10-15 minutes more. You want the sweet potatoes to be tender, yet crisp. - In the meantime. Combine all the ingredients for the sauce in a small bowl.
- Combine beef with heavy cream, onion powder, salt and pepper. Divide into 4 equal pieces. Using both hands, work meat into smooth balls, compacting very lightly. Press down to flatten each ball into a 1 inch/2 cm thick patty.
- Heat a large, heavy-bottomed skillet over high heat. Melt the butter, add the patties and thinly sliced onion. Cook, without any touching, until edges are browned and you can see juices pooling in the center of patties, about 3 minutes. Then flip them over and place a slice of cheese on each burger. Cook for 2 minutes more. Never cook the burgers all the way through. The best doneness, is medium. The burger should have deeply caramelized crust on both sides, but you’ll still see juice oozing out from the mid-section. The skillet should be very hot to achieve this. Transfer burgers to a plate. Now place the buns into the same skillet, toast the buns, side down, until golden and crisp around the edges.
- Start to build your burger. Spread a tablespoon of the sauce on bottom halves of the buns. Place a slice of tomato, lettuce, burgers and caramelized onions. Top with a tablespoon of sauce, close with the top bun, and serve with sweet potato fries and some extra sauce. Enjoy!
Nutrition
Calories: 636kcalCarbohydrates: 12gProtein: 23gFat: 53gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 114mgSodium: 293mgPotassium: 558mgFiber: 2gSugar: 4gVitamin A: 1127IUVitamin C: 6mgCalcium: 50mgIron: 3mg
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