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

Family Friendly

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

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

250 g

Ground Beef

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

1 tbsp

Enchilada Spice Blend

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

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

2 unit(s)

Sweet Potato

2 unit(s)

Artisan Bun

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

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

28 g

Baby Spinach

1 unit(s)


3 tbsp


4 tbsp

Ranch Dressing

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

Not included in your delivery

1 tbsp


0.06 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories1070 kcal
Fat58 g
Saturated Fat20 g
Carbohydrate92 g
Sugar14 g
Dietary Fiber12 g
Protein45 g
Cholesterol125 mg
Sodium1780 mg
Trans Fat1.5 g
Potassium1450 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


Roast sweet potato wedges
  • Cut sweet potatoes into 1/2-inch wedges.
  • Add sweet potatoes, 1 tsp Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (TIP: For 4 ppl, use 2 baking sheets with 1 tbsp oil and 1 tsp Zesty Garlic Blend per sheet.)
  • 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.)
  • Meanwhile, thinly slice tomato.
  • Add guacamole, ranch dressing 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
  • Heat a large non-stick pan over medium heat.
  • Add beef, breadcumbs, remaining Enchilada Spice Blend and remaining Zesty Garlic Blend to a medium bowl. Season with pepper, then combine.
  • Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
  • When the pan is hot, add patties to the dry pan. Pan-fry until golden-brown, 4-5 min, then flip.
Toast buns
  • Meanwhile, halve buns.
  • Spread 1 tbsp (2 tbsp) softened butter on cut sides, then arrange buns on an unlined baking sheet, cut-sides 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
  • 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
  • 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.