Tex-Mex Cheese-Stuffed Burgers

Name: Tex-Mex Cheese-Stuffed Burgers with Tomato Salsa and Potato Wedges
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz Potato; 1 Tomato; 1/4 oz Cilantro; 1 tbsp Southwest Spice Blend; 4 tbsp Sour Cream; 1 tsp Hot Sauce; 10 oz Ground Beef; 1/4 cup Monterey Jack Cheese; 2 Potato; 4 tsp Vegetable Oil; 1 tsp Olive Oil; Salt; Black Pepper

with Tomato Salsa and Potato Wedges

By Recipe0 System

Make it cowboy style: these burgers go beyond the ordinary with Tex-Mex flavors that bring an extra kick. The beef patties are seasoned with warm Southwestern spices and stuffed with a handful of Monterey Jack cheese that oozes when you take a bite. For toppings, you’ve got a tomato salsa and spicy crema that add plenty of swagger. With some toasty roasted potato wedges on the side for good measure, this is guaranteed to be a grand ol’ time at the burger rodeo.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Tomato
1/4 oz Cilantro
1 tbsp Southwest Spice Blend
4 tbsp Sour Cream
1 tsp Hot Sauce
10 oz Ground Beef
1/4 cup Monterey Jack Cheese
2 Potato
4 tsp Vegetable Oil
1 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges (like steak fries). Finely dice tomato. Roughly chop cilantro leaves and stems.
2

Toss potatoes on a baking sheet with a large drizzle of oil, half the Southwest Spice, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
3

Meanwhile, in a small bowl, combine tomato, cilantro, and a drizzle of olive oil. Season with plenty of salt and pepper. In a separate small bowl, combine sour cream, a pinch of salt, and hot sauce to taste.
4

In a medium bowl, combine beef, remaining Southwest Spice, and a pinch of salt and pepper. Form mixture into two ½-inch-thick patties (four patties for 4). Divide cheese between the centers of each patty. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed patties. Season all over with salt and pepper.
5

Heat a large drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Meanwhile, halve and toast buns.
6

Spread crema onto cut sides of buns. Fill buns with patties and salsa (you may have some left over). Serve with potatoes and any remaining salsa on the side.

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