Mexican-Style Patty Melt with Sweet Potato Wedges & Guacamole
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Mexican-Style Patty Melt

with Sweet Potato Wedges & Guacamole

40 MIN
2 Servings
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    From the Test Kitchen

    This zesty take on a comfort food favorite features fiery chipotle-infused patties layered with melty cheddar and monterey jack, pickled jalapeño, and tender onion (finished with a touch of worcestershire sauce). We’re making a hearty side of roasted sweet potato wedges—paired with creamy guacamole for dipping.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    ingredients
    Mexican-Style Patty Melt with Sweet Potato Wedges & Guacamole
    Title
    • 10 oz Ground Beef
    • 4 slices Sourdough Pullman Bread
    • 2 tsps Chipotle Chile Paste
    • 1 Yellow Onion
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Guacamole
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ½ lb Sweet Potato
    • 2 Tbsps Vegetarian Worcestershire Sauce
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the sweet potato; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Roast the sweet potato
    2 Roast the sweet potato
    Line a sheet pan with foil. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 20 to 22 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 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. 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. 

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

    Cook the onion
    4 Cook the onion

    Heat the pan of reserved fond on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat; stir in the worcestershire sauce until combined.

    Assemble the patty melts
    5 Assemble the patty melts

    Assemble the patty melts using the bread, 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. Loosely cover the pan with foil and cook, 2 to 4 minutes per side, or until browned and the cheese is melted (if the pan seems dry, add a drizzle 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 sweet potato wedges and guacamole on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the sweet potato; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Roast the sweet potato
    Line a sheet pan with foil. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    Roast the sweet potato
    Form & cook the patties
    3 Form & cook the patties

    Meanwhile, in a 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. 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. 

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

    4 Cook the onion

    Heat the pan of reserved fond on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat; stir in the worcestershire sauce until combined.

    Cook the onion
    Assemble the patty melts
    5 Assemble the patty melts

    Assemble the patty melts using the bread, 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. Loosely cover the pan with foil and cook, 2 to 4 minutes per side, or until browned and the cheese is melted (if the pan seems dry, add a drizzle 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 sweet potato wedges and guacamole on the side. Enjoy!

    Cook the patty melts & serve your dish
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