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The unexpected combination of creamy, tangy goat cheese and spicy-sweet marinated jalapeño takes the classic burger to new heights in this recipe. For a lighter take on the usual side, we’re pairing our burgers with carrot fries.

Ethan Mick

with Carrot Fries

Jalapeño Cheeseburgers

Ground Beef

Potato Buns

Carrots

Jalapeño Pepper

Creamy Mustard Sauce

Honey

Goat Cheese

Sherry Vinegar

Ingredients

oven

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. Peel the **carrots**; quarter lengthwise, then cut crosswise into 2-inch pieces. Halve the **buns**. Cut off and discard the stem of the **pepper**. Halve lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise. Place in a bowl. Thoroughly wash your hands immediately after handling.

Prepare the ingredients:

Place the **carrot pieces** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the carrots:

While the carrots roast, add the **honey** (kneading the packet before opening) and **vinegar** to the bowl of **sliced pepper**; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Marinate the pepper:

While the pepper marinates, place the **beef** in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Form the patties:

While the pepper continues to marinate, 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 3 to 4 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.

Cook the patties:

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** (draining before adding), depending on how spicy you’d like the dish to be. Serve the burgers with the **roasted carrots**. Enjoy!