Southwest-Inspired Cheesy Beef Burgers
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Southwest-Inspired Cheesy Beef Burgers

Southwest-Inspired Cheesy Beef Burgers

with Ranch-o-Mole Sauce and Monterey Jack

These stacked cheesy beefy burgers come with a homemade guacamole-ranch sauce! Don't worry, there will be plenty of sauce left over for dipping your seasoned wedges!

Tags:
Quick Prep
Family Friendly
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Sulphites
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

½ tbsp

Seasoned Salt

370 g

Sweet Potato

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

28 g

Baby Spinach

80 g

Tomato

3 tbsp

Guacamole

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

Not included in your delivery

1 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Energy (kJ)0 kJ
Calories1140 kcal
Fat66 g
Saturated Fat20 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber11 g
Protein45 g
Cholesterol121 mg
Sodium2770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Instructions

Roast sweet potato wedges
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, 1 tsp seasoned salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (TIP: Don't overcrowd the baking sheet. Divide potatoes, seasoned salt and oil between 2 sheets.)Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: If using 2 baking sheets, roast in the middle and top of the oven, rotating sheets halfway through.)

Prep
2

Meanwhile, thinly slice tomato.Add guacamole, ranch sauce and 1/4 tsp (1/2 tsp) Enchilada Spice Blend to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Cook patties
3

Heat a large non-stick pan over medium heat. Add beef, breadcumbs, remaining Enchilada Spice Blend and remaining seasoned salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). When hot, add patties to the dry pan. Pan-fry until golden-brown, 4-5 min, then flip.

Toast buns
4

Meanwhile, halve buns.Spread 1 tbsp (2. tbsp) softened butter on cut-sides, then arrange buns on an unlined baking sheet, cut-side down.Toast in the bottom of the oven until golden, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

Finish patties and melt cheese
5

After flipping patties, sprinkle tops with cheese.Cover and cook until cheese melts and patties are cooked through, 3-4 min.**Remove the pan from heat.

Finish and serve
6

Spread some ranch-o-mole sauce on top and bottom buns. Stack patties, tomatoes and spinach on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve any remaining ranch-o-mole sauce alongside for dipping.