Southwest Pepper Jack Bacon Burgers
with Pico de Gallo & Loaded Roasted Potato Wedges
- Milk
- Wheat
These spicy Southwest-style burgers are tucked into soft brioche buns and topped with melty pepper jack cheese and fresh pico de gallo. They’re paired with crispy roasted potato wedges seasoned with our Southwest Spice Blend and loaded with a drizzle of crema, more of that pico, and guacamole for a fully flavorful meal.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Bacon
12 ounce
Potatoes
10 ounce
Ground Beef
½ cup
Pepper Jack Cheese
(Contains: Milk)
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Tomato
1 unit
Lime
8 tablespoon
Guacamole
2 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Dice tomato into ¼-inch pieces. Halve, peel, and mince shallot. Roughly chop cilantro. Quarter lime.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Southwest Spice Blend (you’ll use the rest later), salt, and pepper.
Roast on top rack until browned and crispy, 20-25 minutes.
Meanwhile, in a small bowl, combine tomato, shallot, cilantro, 1 TBSP olive oil, and a big squeeze of lime juice. Season with salt and pepper.
Place sour cream In a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
In a medium bowl, combine beef* and remaining Southwest Spice Blend. Season with salt and pepper. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side.
In the last 1-2 minutes of cooking, top each patty with pepper jack; cover pan to melt cheese.
While patties cook, halve buns and toast until golden brown.
In a second small bowl, combine sour cream with water 1 tsp at a time until mixture reaches a drizzling consistency.
Meanwhile, toast buns until golden brown.
Spread top buns with half the guacamole. Fill buns with patties and as much pico de gallo as you like.
Divide burgers and potato wedges between plates. Top potato wedges with crema, any remaining pico de gallo, and remaining guacamole. Serve with remaining lime wedges on the side.
