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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Southwest Spice Blend
Monterey Jack Cheese(ContainsMilk)
Potato Buns(ContainsMilk, Wheat, Eggs, Soy)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. 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 on top rack, 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, combine sour cream, a pinch of salt, and hot sauce (to taste).
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 two cheese-stuffed patties. 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 second baking sheet. Toast until lightly browned, 2-3 minutes.
Spread crema onto cut sides of buns. Fill buns with patties and salsa (you may have extra). Serve with potatoes and any remaining salsa on the side.