Ranch and Tortilla Crunch Double Beef Burgers
with Seasoned Potato Wedges and Cheddar- Sulphites
- Milk
- Soy
- Wheat
- Egg
- Mustard
- Tree nuts
- Sulphites
- Milk
- Triticale
- Peanuts
- Sesame
- Soy
- Mustard
- Wheat
- May contain traces of allergens
- Egg
- Fish
- Gluten
- Crustaceans
Get ready for a flavour explosion with our Ranch and Tortilla Crunch Burger! These juicy patties are smothered in melted cheese, topped with a zesty ranch and toasted tortilla crunch and served with perfectly seasoned potato wedges. It's a fun and delicious combo that will have your tastebuds begging for more! Ingredients: Ground beef • Yellow potato • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Roma tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
500 g
Ground Beef
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
85 g
Tortilla Chips
(May be present: Sesame, Milk)
2 unit(s)
Artisan Bun
(Contains: Milk, Soy, Wheat May be present: Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
28 g
Spring Mix
1 unit(s)
Tomato
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
350 g
Yellow Potato
4 tbsp
Ranch Dressing
(Contains: Egg, Milk, Soy May be present: Wheat, Fish, Milk, Soy, Sulphites, Mustard, Egg, Sesame, Tree nuts)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites May be present: Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 4 (8) 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.
If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. (TIP: For 4 ppl, if you prefer more tender patties add 2 eggs to the mixture!) Form into four (eight) 5-inch-wide patties. Continue with the recipe as written.
