Nacho Crunch Burgers
with Broccoli, Queso Blanco & Pico de Gallo
We know what you’re thinking, “Is this a dream? Did HelloFresh really make a dish that combines nachos with burgers?” We sure did! Between each soft, pillowy bun you’ll find a juicy beef patty smothered with saucy nacho cheese and fresh pico de gallo. Blue corn tortilla chips are tucked into the burger for maximum crunch. And because a good burg’ deserves some tater love, we paired the dish with “siesta” potatoes—diced and spiced roasted Yukon Golds topped with sour cream and more pico—that you definitely don’t want to sleep on!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
ounce
Potatoes
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
10 ounce
Ground Beef
1 unit
Jalapeño
1 unit
Broccoli
3 ounce
Queso Blanco
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
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
Utensils
Cooking Steps
Adjust racks 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 a large drizzle of oil, half the Mexican Spice Blend (all for 4 servings), salt, and pepper. (For 4, divide potatoes between two sheets.)
Roast on top rack until lightly golden and tender, 20-25 minutes (for 4, roast on top and middle racks, swapping rack positions halfway through.)
Meanwhile, finely dice tomato. Mince jalapeño, removing ribs and seeds for less heat. Quarter lime.
In a small bowl, combine tomato, jalapeño, ¼ tsp sugar (½ tsp for 4 servings), juice from one lime wedge (two wedges 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 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 lime wedges on the side.
