Tex-Mex Cheese-Stuffed Burgers
with Tomato Salsa and Potato Wedges
Make it cowboy style: these burgers go beyond the ordinary with Tex-Mex flavors that bring an extra kick. The beef patties are seasoned with warm Southwestern spices and stuffed with a handful of Monterey Jack cheese that oozes when you take a bite. For toppings, you’ve got a tomato salsa and spicy crema that add plenty of swagger. With some toasty roasted potato wedges on the side for good measure, this is guaranteed to be a grand ol’ time at the burger rodeo.
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 unit
Roma Tomato
¼ ounce
Cilantro
1 tablespoon
Southwest Spice Blend
10 ounce
Ground Beef
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 unit
Potato Buns
(Contains Eggs, Milk, Soy, Wheat)
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon
Vegetable Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges (like steak fries). Finely dice tomato. Roughly chop cilantro.
Toss potatoes on a baking sheet with a large drizzle of oil. Season with salt, pepper, and half the Southwest Spice. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
Meanwhile, in a small bowl, combine tomato, cilantro, and a drizzle of olive oil. Season with plenty of salt and pepper. In another small bowl, combine sour cream, a pinch of salt, and hot sauce (to taste).
In a medium bowl, combine beef, remaining Southwest Spice, and a pinch of salt and pepper. Divide mixture in half, then flatten each piece into a wide, roughly ½-inch-thick circle. Divide cheese between the centers of each. Fold edges of meat around cheese, shaping and sealing to create two cheese-stuffed patties. Season all over with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Meanwhile, halve buns and place on a second baking sheet. Toast until lightly browned, 2-3 minutes.
Spread crema onto cut sides of buns. Fill buns with patties and salsa (you may have extra). Serve with potatoes and any remaining salsa on the side.
