Nacho Crunch Burgers
with Queso Blanco, Spicy Pico de Gallo & Zesty Potatoes
- Milk
- Sesame
- Soy
- Wheat
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
10 ounce
Ground Beef
1 unit
Lemon
1 unit
Jalapeño
3 ounce
Queso Blanco
(Contains: Milk)
1 unit
Tomato
2 unit
Potato Buns
(Contains: Soy, Wheat)
½ tablespoon
Mexican Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Toss on a baking sheet with half the Mexican Spice Blend (all for 4 servings), a large drizzle of oil, salt, and pepper.
Roast on top rack until lightly golden and tender, 20-25 minutes. (For 4, divide potatoes between two sheets; roast on top and middle racks.)
While potatoes roast, finely dice tomato. Mince jalapeño, removing ribs and seeds for less heat. Quarter lemon.
In a small bowl, combine tomato, jalapeño, juice from one lemon wedge (two wedges for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper. TIP: Not a fan of spicy food? Feel free to adjust the jalapeño to your taste.
Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
Meanwhile, halve buns; toast on middle rack until golden.
Place queso blanco in a second small microwave-safe bowl; cover bowl with plastic wrap. Microwave until warmed through, 25-30 seconds; stir until smooth. TIP: If the queso isn’t quite warm enough, microwave for 5-10 seconds more.
Fill buns with tortilla chips, patties, queso blanco, and half the pico de gallo.
Divide burgers and potatoes between plates. Top potatoes with remaining pico de gallo and drizzle with sour cream. Serve with remaining lemon wedges on the side.
