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Mexican-Style Patty Melt
with Sweet Potato Wedges & Guacamole
40 MIN
+$1.95/serving
2 Servings
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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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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10 oz Pork Chorizo
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4 slices Sourdough Pullman Bread
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½ lb Sweet Potato
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2 Tbsps Vegetarian Worcestershire Sauce
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2 tsps Chipotle Chile Paste
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1 Yellow Onion
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1 oz Sliced Pickled Jalapeño Pepper
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¼ cup Guacamole
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2 oz Shredded Cheddar & Monterey Jack Cheese Blend
step-by-step
instructions
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.
3
Form & cook the patties
Form the chorizo into two 1/4-inch-thick patties (they should be about the size of the bread); season with salt and pepper on both sides. (You'll omit the chile paste for chorizo). 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. Loosely cover the pan with foil and cook 5 to 6 minutes, or until lightly charred. Flip the patties (carefully, as the oil may splatter) and cook 5 to 6 minutes, or until the patties are 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 pork.
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.
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!
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.
3
Form & cook the patties
Form the chorizo into two 1/4-inch-thick patties (they should be about the size of the bread); season with salt and pepper on both sides. (You'll omit the chile paste for chorizo). 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. Loosely cover the pan with foil and cook 5 to 6 minutes, or until lightly charred. Flip the patties (carefully, as the oil may splatter) and cook 5 to 6 minutes, or until the patties are 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 pork.
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.
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!
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