Mexican-Style Patty Melt

with Potato Wedges & Guacamole

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 930 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Layered on sourdough bread, our patty melts combine spiced patties with melted cheddar, jalapeño pepper, and caramelized onion—cooked with a bit of our Mexican spice blend for another bold layer of flavor.

Get Cooking
fresh
ingredients
Mexican-Style Patty Melt with Potato Wedges & Guacamole
Title
  • 10 oz Ground Beef
  • 4 slices Sourdough Pullman Bread
  • 1 Yellow Onion
  • 1 Lime
  • 2 tsps Chipotle Chile Paste
  • 2 oz White Cheddar Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Guacamole
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ¾ lb Golden Or Red Potatoes
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the lime guacamole:
1 Prepare the ingredients & make the lime guacamole:

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 immediately after handling. In a bowl, combine the guacamole and the juice of 2 lime wedges

Prepare & roast the potatoes:
2 Prepare & roast the potatoes:

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer, skin side down. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Form & cook the patties:
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 plate. 

Cook the onion:
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. 

Assemble the patty melts:
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. 

Cook the patty melts & serve your dish:
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 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 cut in half. Serve the cooked patty melts with the roasted potatoes, lime guacamole, and remaining lime wedges on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the lime guacamole:
1 Prepare the ingredients & make the lime guacamole:

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 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 on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer, skin side down. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare & roast the potatoes:
Form & cook the patties:
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 plate. 

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. 

Cook the onion:
Assemble the patty melts:
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 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 cut in half. Serve the cooked patty melts with the roasted potatoes, lime guacamole, and remaining lime wedges on the side. Enjoy! 

Cook the patty melts & serve your dish: