HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Cheese Stuffed Burgers
Tex-Mex Cheese-Stuffed Burgers

Tex-Mex Cheese-Stuffed Burgers

with Tomato Salsa and Potato Wedges

Read more

Make it cowboy style: these burgers go beyond the ordinary with Tex-Mex flavors that bring an extra kick. The beef patties are seasoned with warm Southwestern spices and stuffed with a handful of Monterey Jack cheese that oozes when you take a bite. For toppings, you’ve got a tomato salsa and spicy crema that add plenty of swagger. With some toasty roasted potato wedges on the side for good measure, this is guaranteed to be a grand ol’ time at the burger rodeo.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

¼ ounce


1 tablespoon

Southwest Spice Blend

10 ounce

Ground Beef

¼ cup

Monterey Jack Cheese


2 unit

Potato Buns

(ContainsMilk, Eggs, Soy, Wheat)

4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate76 g
Sugar11 g
Dietary Fiber6 g
Protein39 g
Cholesterol135 mg
Sodium600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges (like steak fries). Finely dice tomato. Roughly chop cilantro.


Toss potatoes on a baking sheet with a large drizzle of oil. Season with salt, pepper, and half the Southwest spice. Roast in oven, flipping halfway through, until browned and tender, 20-25 minutes.


Meanwhile, in a small bowl, combine tomato, cilantro, and a drizzle of olive oil. Season with plenty of salt and pepper. In another small bowl, stir together sour cream, hot sauce, and a pinch of salt.


In a medium bowl, combine beef, remaining Southwest spice, and a pinch of salt and pepper. Divide mixture in half, then flatten each piece into a wide, roughly ½-inch-thick circle. Divide cheese between the centers of each. Fold edges of meat around cheese, shaping and sealing to create a cheese-stuffed patty. Season all over with salt and pepper.


Heat a large 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 and place on a separate baking sheet. Toast in oven until lightly browned, 2-3 minutes.


Spread crema onto cut side of buns. Fill buns with patties and salsa (you may have extra). Serve with potatoes and any remaining salsa on the side.