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
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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.
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600 Calories or Less
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30g Of Protein
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  • with Prime Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 4 Black Bean & Red Pepper Patties View recipe
  • 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.
    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      1100 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Guacamole & Monterey Jack Burgers with Glazed Vegetables & Crispy Onions
    Title
    • 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
    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.

    Form & cook the patties
    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.

    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

    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 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.

    Form & 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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