When it comes to dinner, there are two magical ingredients that never fail to make things, conservatively, 100x more delicious: bacon and guacamole. And when they come together...on a burger, no less...you can bet you’re in for a treat. Here, Pepper-Jack-stuffed beef patties are cooked in bacon fat, then piled with chunky guacamole and crispy slices of bacon. On the side, there’s smoky, cheesy potato wedges and mixed greens tossed with fresh lime juice and olive oil. We know, we know...we had you at bacon and guacamole!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Southwest Spice Blend
Pepper Jack Cheese(ContainsMilk)
Brioche Buns(ContainsMilk, Eggs, Soy, Wheat)
Mexican Cheese Blend(ContainsMilk)
Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Zest and halve lime. (TIP: Roll lime before slicing to release juices.) In a small bowl, combine guacamole, half the sour cream, half the tomato, half the scallion greens, salt, and pepper.
Toss potatoes on a baking sheet with a large drizzle of oil, paprika, 1 tsp Southwest Spice (2 tsp for 4; we’ll use more later), salt, and pepper. Roast on top rack until golden brown, 20-25 minutes. Meanwhile, heat a large, dry pan over medium-high heat. Add bacon. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towellined plate.
In a medium bowl, combine beef, scallion whites, remaining Southwest Spice, salt (we used ¾ tsp; use 1½ tsp for 4 servings), and pepper. Form mixture into two ½-inch-thick patties (four patties for 4). Divide Pepper Jack between the centers of each patty. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.
Heat pan used for bacon over medium-high heat. (TIP: If pan is dry, add a drizzle of oil). Add patties; cook to desired doneness, 3-5 minutes per side. Meanwhile, halve and toast buns. In a second small bowl, combine remaining sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Once potatoes are done, remove from oven and push to center of baking sheet. Sprinkle with Mexican cheese; return to top rack until cheese is melted, 2-3 minutes. Meanwhile, in a large bowl, combine juice from both lime halves and a large drizzle of olive oil; add mixed greens and toss to coat. Season with salt and pepper.
Top cheesy potatoes with crema and remaining tomato and scallion greens; divide between plates. Fill buns with patties, bacon, and avocado spread. Serve with salad on the side.