Pork Chorizo & Monterey Jack Burgers with Guacamole & Jalapeño

Pork Chorizo & Monterey Jack Burgers

with Guacamole & Jalapeño

30 MIN
$15.94/serving 2 Servings
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  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties
  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
  • with Black Bean Patties from Actual Veggies®

    From the Test Kitchen

    Here, you'll serve smoky chorizo burgers topped with melty monterey jack cheese, charred onion rounds, pickled jalapeño, and a dollop of tangy guacamole. You'll pair them with a hearty side of potato wedges and a bright lime-mayo dipper.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      1110 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Pork Chorizo & Monterey Jack Burgers with Guacamole & Jalapeño
    Title
    • 2 Black Bean & Red Pepper Patties
    • 2 Potato Buns
    • ¾ lb Potatoes
    • 1 Lime
    • 1 Red Onion
    • ¼ cup Guacamole
    • 2 oz Monterey Jack Cheese
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Mayonnaise
    • 1 oz Sliced Pickled Jalapeño Pepper
    time-saving
    tips & techniques
    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; 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.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Thinly slice the cheese. Halve the buns. Halve the lime crosswise. In a bowl, combine the mayonnaise and the juice of 1 lime half. Season with salt and pepper. In a separate bowl, combine the guacamole and the juice of the remaining lime half.

    Cook the patties & onion rounds
    3 Cook the patties & onion rounds
    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties (you'll omit the breadcrumbs for black bean patties) and 4 onion rounds (you may have extra onion) in an even layer. Cook 4 to 6 minutes, or until lightly browned. Flip the patties and onion (carefully, as the oil may splatter) and top the patties with the sliced cheese. Loosely cover the pan with foil and cook 4 to 6 minutes, or until the onion rounds are softened, the cheese is melted, and the patties are browned and heated through. Transfer to a work surface. Wipe out the pan.
    Toast the buns & serve your dish
    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the same pan. 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, lime guacamole, cooked patties, as much of the cooked onion as you’d like, and as much of the jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the burgers with the roasted potato wedges and lime mayo on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; 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.

    2 Prepare the ingredients

    Meanwhile, peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Thinly slice the cheese. Halve the buns. Halve the lime crosswise. In a bowl, combine the mayonnaise and the juice of 1 lime half. Season with salt and pepper. In a separate bowl, combine the guacamole and the juice of the remaining lime half.

    Prepare the ingredients
    Cook the patties & onion rounds
    3 Cook the patties & onion rounds
    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties (you'll omit the breadcrumbs for black bean patties) and 4 onion rounds (you may have extra onion) in an even layer. Cook 4 to 6 minutes, or until lightly browned. Flip the patties and onion (carefully, as the oil may splatter) and top the patties with the sliced cheese. Loosely cover the pan with foil and cook 4 to 6 minutes, or until the onion rounds are softened, the cheese is melted, and the patties are browned and heated through. Transfer to a work surface. Wipe out the pan.
    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the same pan. 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, lime guacamole, cooked patties, as much of the cooked onion as you’d like, and as much of the jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the burgers with the roasted potato wedges and lime mayo on the side. Enjoy!

    Toast the buns & serve your dish
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