Jalapeño Burgers with Goat Cheese & Smoky Roasted Carrots

Jalapeño Burgers

with Goat Cheese & Smoky Roasted Carrots

30 MIN
2 Servings
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From the Test Kitchen

We’re taking the classic cheeseburger to new heights by topping it with an unexpected combination of creamy mustard, tangy goat cheese, and spicy-sweet marinated jalapeño. For a flavorful side, we’re roasting carrots with a blend of bold, smoky spices like paprika, ground mustard, and more.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Jalapeño Burgers with Goat Cheese & Smoky Roasted Carrots
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • ¾ lb Carrots
  • 1 Jalapeño Pepper
  • 1 Tbsp Creamy Mustard Sauce
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Spreadable Goat Cheese
  • 2 tsps Honey
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the carrots:
1 Prepare & roast the carrots:

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; halve crosswise, then quarter lengthwise. Place on the sheet pan. Drizzle with olive oil; 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. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. 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. Taste, then season with salt and pepper if desired.

Form & cook the patties:
3 Form & cook the patties:

Meanwhile, 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. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate.  

**An instant-read thermometer should register 160°F.

Finish & serve your dish:
4 Finish & serve your dish:

Add the halved 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. In a bowl, combine the goat cheese and creamy mustard sauce. Assemble the burgers using the toasted buns, goat cheese-mustard sauce, cooked patties, 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!

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Jalapeño Burgers

Prepare & roast the carrots:
1 Prepare & roast the carrots:

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; halve crosswise, then quarter lengthwise. Place on the sheet pan. Drizzle with olive oil; 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 Prepare the remaining ingredients:

Meanwhile, halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. 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. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
Form & cook the patties:
3 Form & cook the patties:

Meanwhile, 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. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate.  

**An instant-read thermometer should register 160°F.

4 Finish & serve your dish:

Add the halved 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. In a bowl, combine the goat cheese and creamy mustard sauce. Assemble the burgers using the toasted buns, goat cheese-mustard sauce, cooked patties, 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!

Finish & serve your dish:
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