Chipotle Ranch and Tortilla Crunch Burgers
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Chipotle Ranch and Tortilla Crunch Burgers

with Seasoned Potato Wedges and Cheddar

Get ready for a flavour explosion with our Ranch and Tortilla Crunch Burger! Juicy patties smothered in melted cheese, topped with a zesty ranch and toasted tortilla crunch, and served with perfectly seasoned potato wedges. This fun and delicious combo will have your taste buds begging for more!


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

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Beef

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

85 g

Tortilla Chips

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

28 g

Spring Mix

1 unit(s)


½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

350 g

Yellow Potato

4 tbsp

Ranch Dressing

(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1230 kcal
Fat68 g
Saturated Fat21 g
Carbohydrate109 g
Sugar11 g
Dietary Fiber9 g
Protein45 g
Cholesterol125 mg
Sodium1710 mg
Trans Fat1.5 g
Potassium1500 mg
Calcium400 mg
Iron7.5 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.


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


Bake potato wedges
  • Cut potatoes into 1/4-inch wedges. 
  • Add potatoes, Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Bake in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, bake in the middle and bottom of the oven, rotating sheets halfway through.)
  • Meanwhile, cut tomato into 1/4-inch rounds.
  • Transfer a quarter of the tortilla chips to a small bowl. (NOTE: Select whole, unbroken chips to reserve.)
  • Using a heavy-bottomed pot or a rolling pin, carefully crush remaining tortilla chips in their packaging until resembling fine crumbs.
  • Heat a large non-stick pan over medium heat.
  • Add beef, crushed tortilla chips, and Enchilada Spice Blend to a medium bowl. Season with salt and pepper, then combine. 
  • Form mixture into two (four) 5-inch-wide patties.
  • When the pan is hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until golden-brown and cooked through, 4-5 min per side.**
  • When patties are cooked through, top patties with cheese and cover with a lid. 
  • Set aside, off heat, until cheese has melted, 1 min.
  • Meanwhile, halve buns, then spread softened butter on cut sides.
  • Add buns and reserved tortilla chips to an unlined baking sheet. 
  • Toast in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on them so they don't burn!)
  • Combine ranch and chipotle sauce in the same small bowl used for the chips. 
  • Spread 1 tbsp chipotle ranch on top buns.
  • Stack with toasted tortilla chips, patties, tomatoes and spring mix on bottom buns. Close with top buns.
  • Divide burgers and potato wedges between plates.
  • Serve the remaining chipotle ranch on the side for dipping.