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Southwestern Beef Burgers

Southwestern Beef Burgers

with Spiced Potato Wedges

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Tonight is right for a kickin' western-style burger. Monterey Jack cheese melts over Southwestern spiced beef patties and smoky seared poblanos and onions, with a slathering of garlic mayo to bring it all together. On the side, there’s a heap of garlicky oven fries, because you deserve it.


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

160 g

Poblano Pepper

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

1 tbsp

Southwest Spice Blend

460 g

Russet Potato

4 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

¼ cup

Monterey Jack Cheese, shredded


113 g

Red Onion

1 tsp

Garlic Salt

7 g


3 g


Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4561 kJ
Calories1090 kcal
Fat63 g
Saturated Fat16 g
Carbohydrate90 g
Sugar12 g
Dietary Fiber8 g
Protein41 g
Cholesterol125 mg
Sodium1390 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce.Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut the potatoes into 1/4-inch wedges. Toss wedges with 1 tbsp oil (dbl for 4ppl) and half the garlic salt on a parchment-lined baking sheet. (NOTE: use 2 baking sheets for 4 ppl.) Season with pepper. Roast in the middle of the oven, tossing halfway through cooking, until golden-brown, 28-30 min. (NOTE: for 4 ppl bake in the middle and bottom of the oven, rotating sheets halfway through cooking.)


While the wedges roast, core, then cut the poblanos into 1/4-inch thin strips. Halve, peel then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince the garlic. Combine the beef, half the southwest spice blend and remaining garlic salt in a medium bowl. Season with pepper. Form the mixture into two 4-inch wide burger patties (four for 4 ppl.)


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until onions and peppers soften, 6-8 min. Remove pan from heat and transfer veggies to a plate. Cover to keep warm and set aside. Carefully wipe pan clean.


Heat the same pan over medium heat. When hot, add 1/2 tbsp oil, then the patties. Pan-fry until cooked through, 4-5 min per side.** While the burgers cook, stir together the mayo and minced garlic in a small bowl. (NOTE: Reference Garlic Guide.) Set aside.


Split the buns in half and arrange them on another other baking sheet, cut side up. Sprinkle the cheese over the bottom buns. Toast the buns in the top of the oven, until the cheese melts and the top buns are golden-brown, 2-3 min.


Divide the burgers between the bottom buns, then spoon 1 tbsp of garlic mayo over patties. Top with the veggies, cilantro and tops of the buns. Divide the burgers and wedges between plates. Serve with the remaining garlic mayo for dipping.