El Paso Pork Burgers
stuffed with Monterey Jack & served with Potato Wedges
Ketchup-slathered burgers are due to be broken out of their comfort zone, and luckily, our chefs know allll the tricks. This recipe takes the classic dinner for a trip out West. Monterey Jack-stuffed, Southwest-spiced pork patties are piled between toasty buns with garlic mayo and roasted poblano and onion wedges. On the side, there’s a heap of garlicky oven fries (because how could we not)?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 tablespoon
Southwest Spice Blend
1 teaspoon
Garlic Powder
1 unit
Poblano Pepper
1 unit
Red Onion
10 ounce
Ground Pork
¼ ounce
Monterey Jack Cheese
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, 1 tsp Southwest Spice (2 tsp for 4; you’ll use the rest later), ¼ tsp garlic powder (½ tsp for 4; you’ll use more in the next step), salt, and pepper.
Halve poblano lengthwise; remove stem and seeds. Peel and slice onion into ½-inchthick rounds. Toss veggies on opposite side of baking sheet from potatoes with a drizzle of oil; season with salt and pepper. Sprinkle insides of poblano halves with ¼ tsp garlic powder (½ tsp for 4 servings; you’ll use the rest later); arrange cut sides down. Roast on top rack until potatoes are crispy and veggies are lightly charred, 20-25 minutes. (For 4, use 2 baking sheets; roast potatoes on top rack and poblanos and onions on middle rack.)
Meanwhile, in a large bowl, combine pork, remaining Southwest Spice, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Form mixture into two ½-inchthick patties (four patties for 4). Divide Monterey Jack between centers of each patty. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties.
When veggies have about 10 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. Turn off heat; transfer to a plate.
Meanwhile, in a small bowl, combine mayonnaise and remaining garlic powder. Season with pepper. Halve buns; toast in oven (or toaster oven) until golden brown.
Spread bottom buns with garlic mayo. Fill buns with patties, poblano, and onion. (TIP: If poblano halves are very large, cut in half crosswise.) Serve with potatoes on the side.
