Guacamole & Monterey Jack Burgers with Glazed Vegetables & Crispy Onions
Craft

Guacamole & Monterey Jack Burgers

with Glazed Vegetables & Crispy Onions

40 MIN
+$7.00/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Prime Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Black Bean Patties from Actual Veggies®
    includes 4 Black Bean & Red Pepper Patties
    • with Black Bean Patties from Actual Veggies®

    From the Test Kitchen

    WHY WE LOVE THIS DISH
    From the smoky and spicy glazed vegetables topping prime beef burgers, to the bold Mexican-style spices (like ancho chile and Mexican oregano) coating tender sweet potato wedges, this dish is filled with layers of dynamic, zesty flavors that get cooling contrast from a dollop of guacamole and a creamy lime dipper.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      1050 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Guacamole & Monterey Jack Burgers with Glazed Vegetables & Crispy Onions
    Title
    • 4 Black Bean & Red Pepper Patties
    • 4 Challah Buns
    • 2 Poblano Peppers
    • 1 Yellow Onion
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 4 oz Shredded Monterey Jack Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ⅓ cup Crispy Onions
    • 1½ lbs Sweet Potatoes
    • 2 Tbsps Grated Cotija Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ cup Sour Cream
    • 1 Lime
    • ½ cup Guacamole
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Halve the buns. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

    Cook & glaze the vegetables
    3 Cook & glaze the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the patties
    4 Cook the patties

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the monterey jack. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface. Wipe out the pan.

    Toast the buns & serve your dish
    5 Toast the buns & serve your dish

    Working in batches, add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, guacamole, glazed vegetables, crispy onions, and as much of the jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the burgers with the roasted sweet potatoes and lime sour cream on the side. Garnish the sweet potatoes with the cotija. Serve the remaining lime wedges on the side, if you'd like. Enjoy!

    Tips from Home Chefs

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    Guacamole & Monterey Jack Burgers

    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Halve the buns. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

    Prepare the remaining ingredients
    Cook & glaze the vegetables
    3 Cook & glaze the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the patties

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the monterey jack. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface. Wipe out the pan.

    Cook the patties
    Toast the buns & serve your dish
    5 Toast the buns & serve your dish

    Working in batches, add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, guacamole, glazed vegetables, crispy onions, and as much of the jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the burgers with the roasted sweet potatoes and lime sour cream on the side. Garnish the sweet potatoes with the cotija. Serve the remaining lime wedges on the side, if you'd like. Enjoy!

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