Double Beef Queso Burgers
with Pickled Jalapeños and Potato Wedges- Soy
- Wheat
- Milk
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Peanuts
- Tree nuts
- Fish
- Triticale
- Crustaceans
Brace yourself for a flavour explosion with our stacked Queso beef burgers, topped with tangy and spicy DIY pickled jalapeños. Muy caliente!
Ingredients
500 g
Ground Beef
350 g
Yellow Potato
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
1 unit(s)
Jalapeño
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
16 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Milk, Wheat, Peanuts, Tree nuts)
9 g
Cornstarch
(May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Wheat, Peanuts, Tree nuts, Fish, Triticale, Crustaceans)
8 g
Mexican Seasoning
(May be present: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Peanuts, Tree nuts, Triticale)
2 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Egg, Milk, Wheat, Fish)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Enchilada Spice Blend, then toss to coat.
- Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Halve jalapeño lengthwise, then remove seeds for less heat if you like. Thinly slice jalapeño into half-moons. (TIP: We suggest using gloves when prepping jalapeños!)
- To a small pot, add vinegar, jalapeños, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer jalapeños, including liquid, to a medium bowl.
- Set aside in the fridge to cool.
- To a large bowl, add beef, panko, half the Mexican Seasoning, remaining Enchilada Spice Blend, 1/2 tsp (1 tsp) salt and 1/2 tsp (1 tsp) pepper, then combine.
- Form mixture into 4 (8) 5-inch-wide patties.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add patties. Using a spatula, press down firmly on each patty until 1/2-inch thick. Cook for 3-5 min per side, until cooked through.**
- Transfer patties to a plate and cover to keep warm.
- Meanwhile, reheat the same pot (from step 2), over medium-high heat.
- While the pot heats, in another medium bowl, combine cornstarch and cheddar.
- When the pot is hot, add remaining Mexican Seasoning and 1/2 cup (1 cup) milk. Cook, whisking often, until milk comes to a simmer, 1-2 min.
- Once simmering, add cream cheese and cornstarch coated cheddar. Cook, whisking continuously, until cheese melts and mixture thickens. Season with salt and pepper.
- Halve buns.
- Arrange buns directly on the bottom rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Divide potato wedges and burgers between plates.
- Spread some queso on buns, then stack bottom buns with both patties, pickled jalapeños and half the crispy shallots. Close with top buns.
- Spoon remaining queso over potato wedges, then sprinkle remaining crispy shallots over top.
