Smoky Cheeseburgers with Elote-Style Sweet Potatoes
Great for Grilling

Smoky Cheeseburgers

with Elote-Style Sweet Potatoes

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

To pair with ancho ketchup-smothered cheeseburgers, we’re serving a zesty Mexican-inspired side. Spiced sweet potatoes are drizzled with tangy lime mayonnaise, then garnished with crumbly Cotija cheese—a nod to the seasonings of elote-style corn.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Smoky Cheeseburgers with Elote-Style Sweet Potatoes
Title
time-saving
tips & techniques
Lime
Sweet Potato
Monterey Jack Cheese
Ketchup
Pickle Chips
Cotija Cheese
Mayonnaise
Potato Buns
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the sweet potatoes crosswise, then cut lengthwise into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, thinly slice the Monterey Jack cheese. Halve the buns. Halve the lime crosswise. To make the ancho ketchup, in a bowl, combine the ketchup and chile paste. 

Form & cook the patties:
3 Form & cook the patties:

In a medium bowl, combine the beef and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.

STOVE: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced Monterey Jack cheese. Loosely cover the pan with aluminum foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.
GRILL: Lightly oil the patties on both sides. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the sliced Monterey Jack cheese. Continue to grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.

Toast the buns & assemble the burgers:
4 Toast the buns & assemble the burgers:

STOVE: Working in batches if necessary, 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.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Assemble the burgers using the toasted buns, cooked patties, ancho ketchup, and pickle chips. 

Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the mayonnaise and the juice of both lime halves. Season with salt and pepper to taste. Serve the burgers with the roasted sweet potatoes on the side. Top the sweet potatoes with the lime mayonnaise and Cotija cheese. Enjoy!

Tips from Home Chefs

Smoky Cheeseburgers

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the sweet potatoes crosswise, then cut lengthwise into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the sweet potatoes roast, thinly slice the Monterey Jack cheese. Halve the buns. Halve the lime crosswise. To make the ancho ketchup, in a bowl, combine the ketchup and chile paste. 

Prepare the remaining ingredients:
Form & cook the patties:
3 Form & cook the patties:

In a medium bowl, combine the beef and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.

STOVE: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced Monterey Jack cheese. Loosely cover the pan with aluminum foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.
GRILL: Lightly oil the patties on both sides. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the sliced Monterey Jack cheese. Continue to grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.

4 Toast the buns & assemble the burgers:

STOVE: Working in batches if necessary, 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.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Assemble the burgers using the toasted buns, cooked patties, ancho ketchup, and pickle chips. 

Toast the buns & assemble the burgers:
Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the mayonnaise and the juice of both lime halves. Season with salt and pepper to taste. Serve the burgers with the roasted sweet potatoes on the side. Top the sweet potatoes with the lime mayonnaise and Cotija cheese. Enjoy!

Browse Steps
1 of 5