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Mexican-Style Patty Melt
with Potato Wedges & Guacamole
40 MIN
2 Servings
From the Test Kitchen
This zesty take on a comfort food favorite features fiery chipotle-infused patties layered with melty white cheddar, pickled jalapeño, and tender onion, sautéed with our Mexican spice blend for another layer of bold flavor. We’re using a bit more of the spice blend to season a hearty side of potato wedges—paired with creamy guacamole for dipping.
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NutritionPER SERVING
-
Calories930 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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4 slices Sourdough Pullman Bread
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1 Yellow Onion
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1 Lime
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2 oz White Cheddar Cheese
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2 tsps Chipotle Chile Paste
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1 oz Sliced Pickled Jalapeño Pepper
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¼ cup Guacamole
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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¾ lb Golden Or Red Potatoes
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Quarter the lime. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the guacamole and the juice of 2 lime wedges.
2
Prepare & roast the potatoes:
Place the potato wedges in a bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Transfer to a sheet pan; arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Form & cook the patties:
Meanwhile, in a medium bowl, combine the beef and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/4-inch-thick patties (they should be about the size of the bread). Transfer to a plate. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a separate plate.
*An instant-read thermometer should register 160°F.
4
Cook the onion:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.
5
Assemble the patty melts:
Assemble the patty melts using the bread, sliced cheese, cooked patties, cooked onion, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Rinse and wipe out the pan used to cook the onion.
6
Cook the patty melts & serve your dish:
In the same pan, heat a drizzle of olive oil on medium until hot. Add the patty melts. Cook, occasionally pressing down with a spatula, 2 to 4 minutes per side, or until the bread is browned and the cheese is melted (if the pan seems dry, add 1 teaspoon of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve on an angle. Serve the cooked patty melts with the roasted potatoes, prepared guacamole, and remaining lime wedges on the side. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Quarter the lime. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the guacamole and the juice of 2 lime wedges.
2
Prepare & roast the potatoes:
Place the potato wedges in a bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Transfer to a sheet pan; arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Form & cook the patties:
Meanwhile, in a medium bowl, combine the beef and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/4-inch-thick patties (they should be about the size of the bread). Transfer to a plate. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a separate plate.
*An instant-read thermometer should register 160°F.
4
Cook the onion:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.
5
Assemble the patty melts:
Assemble the patty melts using the bread, sliced cheese, cooked patties, cooked onion, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Rinse and wipe out the pan used to cook the onion.
6
Cook the patty melts & serve your dish:
In the same pan, heat a drizzle of olive oil on medium until hot. Add the patty melts. Cook, occasionally pressing down with a spatula, 2 to 4 minutes per side, or until the bread is browned and the cheese is melted (if the pan seems dry, add 1 teaspoon of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve on an angle. Serve the cooked patty melts with the roasted potatoes, prepared guacamole, and remaining lime wedges on the side. Enjoy!
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