Monterey Jack Beyond Burgers™ Fill 1 Created with Sketch.

with Guacamole & Spicy Peppers

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories

In this vibrant dish, the plant-based Beyond Burger™ is smothered with Mexican-style toppings like creamy guacamole, melty monterey jack, and a duo of poblano and pickled jalapeño peppers for a bright kick of heat.

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fresh
ingredients
Monterey Jack Beyond Burgers™ with Guacamole & Spicy Peppers
Title
  • 2 2 Beyond Burger ™ Plant-Based Patties
  • 2 Potato Buns
  • 6 oz Carrots
  • ½ lb Red Cabbage
  • 1 Poblano Pepper
  • 2 oz Monterey Jack Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Guacamole
  • 1 Tbsp Sugar
  • 1 Tbsp Rice Vinegar
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the cheese. Halve the buns. Cut out and discard the stem, ribs, and seeds of the poblano pepper; quarter lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handing the peppers. 

Make the slaw:
2 Make the slaw:

In a large bowl, whisk together the vinegar, sugar, and a drizzle of olive oil. Add the grated carrots and sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the peppers:
3 Cook the peppers:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the patties:
4 Cook the patties:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through* (the center will still be red or pink). Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond. 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, guacamole, cooked patties, and cooked peppers. Serve the burgers with the slaw on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the cheese. Halve the buns. Cut out and discard the stem, ribs, and seeds of the poblano pepper; quarter lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handing the peppers. 

2 Make the slaw:

In a large bowl, whisk together the vinegar, sugar, and a drizzle of olive oil. Add the grated carrots and sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
Cook the peppers:
3 Cook the peppers:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

4 Cook the patties:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through* (the center will still be red or pink). Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

Cook the patties:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond. 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, guacamole, cooked patties, and cooked peppers. Serve the burgers with the slaw on the side. Enjoy!