Chile Rellenos-Inspired Beef Burgers

with Roasted Hot Peppers, Guacamole and Cilantro Mayo

8 min

Difficulty: 2/3

Mexican

Ingredients: Russet potato • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Poblano pepper • Ground beef • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Small Bowl

Large Non-Stick Pan

Medium Bowl

Tags

30-min-or-less

Ingredients

Ground Beef

250 g

Russet Potato

2 unit(s)

Artisan Bun

2 unit(s)

Panko Breadcrumbs

0.33 cup

Hot Pepper

2 unit(s)

Spring Mix

28 g

Cilantro

7 g

Monterey Jack Cheese, shredded

0.5 cup

Mayonnaise

4 tbsp

Guacamole

3 tbsp

Mexican Seasoning

16 g

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes, half the Mexican Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Meanwhile, core, then cut hot pepper into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers.)
To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
Roast in the top of the oven for 12-16 min, stirring halfway through, until tender.
Roughly chop cilantro.

Meanwhile, to a medium bowl, add beef, half the cilantro, panko, remaning Mexican Seasoning and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
Form mixture into two (four) 4-inch-wide patties. (NOTE: Your mixture may look wet; this is normal.)

Heat a large non-stick pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry 5-6 min per side, until cooked through.**
Sprinkle cheese over patties. Remove from heat and for 2 min until cheese melts.

When wedges and peppers are done, remove from oven.
Halve buns.
Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4min, until browned. (TIP: Keep an eye on them so they don't burn.)
In a small bowl, combine mayo and remaining cilantro.

Spread guacamole on bottom buns.
Stack spring mix and patties on bottom buns. Top with peppers.
Spread some of the cilantro mayo on top buns. Close burgers with top buns.
Divide fries and burgers between plates. Serve with remaining cilantro mayo for dipping.