Craft

Guacamole & Monterey Jack Burgers

with Glazed Vegetables & Crispy Onions

40 MIN

+$7.00/serving 4 Servings

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with Prime Ground Beef

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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Nutrition

PER SERVING
Calories

1100 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Usda Prime Ground Beef
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

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.

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 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 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 cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

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!