Tex-Mex Taco Burgers
with Guacamole & a Side of Tortilla Chips
The HF burger lab is open and they’ve invented a crowd-pleasing mashup of ground beef, Tex-Mex seasoning, and scallions. Griddle to juicy perfection, then tuck into fluffy toasted potato buns spread with guacamole and layered with sliced tomato. Serve blue tortilla chips on the side to make burger night an instant fiesta.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Tomato
10 ounce
Ground Beef
1 unit
Tex-Mex Paste
2 unit
Potato Bun
(Contains Wheat, Soy)
4 tablespoon
Guacamole
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry produce. Trim and thinly slice scallions. Thinly slice tomato into rounds; season with salt and pepper.
In a large bowl, combine beef*, scallions, and half the Tex-Mex paste (all for 4 servings). Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook until browned on one side, 3-5 minutes. Flip, then lower heat to medium low and cover. Cook to desired doneness, 3-5 minutes more. Remove from heat. TIP: The Tex-Mex paste will release oil and splatter a little; lower heat if necessary.
Meanwhile, halve and toast buns.
Fill buns with patties; top with guacamole and as many tomato slices as you like.
Divide burgers and tortilla chips between plates. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
