Queso Chorizo Smash Burgers
with Guacamole and Roast Potato Wedges- Soya
- Blé
- Lait
- Sulfites
- Moutarde
- Sésame
- Soya
- Sulfites
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Blé
- Gluten
- Arachides
- Noix
- Poisson
- Triticale
- Crustacés
Brace yourself for a flavour explosion with our stacked Queso beef burgers, topped with tangy and spicy DIY pickled jalapeños. Muy caliente!
Ingrédients
500 g
Bœuf haché
350 g
Pomme de terre à chair jaune
2 pièce(s)
Pain artisan
(Contient: Soya, Blé, Lait Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
1 pièce(s)
Jalapeno
1 tasse(s)
Cheddar, râpé
(Contient: Lait)
1 pièce(s)
Fromage à la crème
(Contient: Lait)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
16 g
Mélange d'épices à enchilada
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Soya, Lait, Blé, Arachides, Noix)
9 g
Fécule de maïs
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Blé, Arachides, Noix, Poisson, Triticale, Crustacés)
8 g
Assaisonnement mexicain
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Blé, Arachides, Noix, Triticale)
2 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Soya, Oeuf, Lait, Blé, Poisson)
Ustensiles
Instructions
- 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.
