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 leaves and stems.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Southwest Spice, salt, and pepper. 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 a separate 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. Form mixture into two ½-inch-thick patties (four patties for 4). Divide cheese between the centers of each patty. Gently fold meat around cheese, shaping and sealing to create 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 and toast buns.
Spread crema onto cut sides of buns. Fill buns with patties and salsa (you may have some left over). Serve with potatoes and any remaining salsa on the side.