Craft

Guacamole & Monterey Jack Burgers

with Glazed Vegetables & Crispy Onions

40 MIN

+$1.95/serving 2 Servings

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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

1210 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Black Bean & Red Pepper Patties
2 Challah Buns
1 Poblano Pepper
1 Yellow Onion
⅓ cup Guajillo Chile Pepper Sauce
2 oz Monterey Jack Cheese
1 oz Sliced Pickled Jalapeño Pepper
¼ cup Guacamole
⅓ cup Crispy Onions
1 lb Sweet Potatoes
2 Tbsps Grated Cotija Cheese
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
¼ cup Sour Cream
1 Lime

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 26 to 28 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. Thinly slice the monterey jack. 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 stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

3 Cook & glaze the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; 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 sliced monterey jack. Loosely cover the pan with foil and cook 4 to 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface. Wipe out the pan.

5 Toast the buns & serve your dish

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!