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Saucy Grilled BBQ Burgers
Grill
Family Friendly
Saucy Grilled BBQ Burgers

with Enchilada-Spiced Wedges and BBQ Crema

10 min
Difficulty: 1/3
Mexican

Ingredients: Russet potato • Ground beef • 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) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Spinach • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).

Allergens

Barley
Oats
Rye
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
Medium Bowl

Tags

Family Friendly
Summer-essentials
Ingredients
Ground Beef

Ground Beef

250 g

Russet Potato

Russet Potato

2 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Baby Spinach

Baby Spinach

28 g

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

BBQ Sauce

BBQ Sauce

4 tbsp

Sour Cream

Sour Cream

1 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Enchilada Spice Blend

Enchilada Spice Blend

8 g

Dill Pickle, sliced

Dill Pickle, sliced

90 mL

Oil

Oil

1 tbsp

Salt

Salt

0.38 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep

  • Before starting, preheat the oven to 425˚F.
  • Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
  • Wash and dry all produce.
  • Remove any brown spots from potatoes and cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, half the Enchilada Spice Blend 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.

2
Roast potatoes and make crema

  • Roast potatoes in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
  • Meanwhile, in a small bowl, stir together sour cream and half the BBQ sauce. Season with salt and pepper. 
  • Halve buns.

3
Form patties

  • In a medium bowl, combine beef, breadcrumbs, remaining Enchilada Spice Blend and 1/4 tsp (1/2 tsp) salt. Season with pepper. 
  • Form mixture into 2 (4) 5-inch wide patties. 

4
Grill patties

  • Once potatoes have been flipped, add patties to one side of the grill. Reduce heat to medium, close lid and grill for 3-4 min, until lightly charred on the bottom side.
  • Flip patties. Spread remaining BBQ sauce over patties.
  • Close lid and grill for 3-4 min, until cooked through.**

5
Toast buns

  • When patties are almost done, add buns to the other side of the grill. Place top buns cut-side down. Place bottom buns cut-side up.
  • Sprinkle cheese over bottom buns. Close lid and grill for 1-2 min, until buns are toasted and cheese has melted.

6
Finish and serve

  • Spread top buns with some BBQ crema.
  • Stack bottom buns with patties, pickles and spinach. Close with top buns.
  • Divide burgers and wedges between plates. 
  • Serve remaining BBQ crema alongside for dipping.

Nutrition per serving

960

kcal

Calories

40

g

Fat

17

g

Saturated Fat

103

g

Carbohydrate

20

g

Sugar

8

g

Dietary Fiber

46

g

Protein

110

mg

Cholesterol

2030

mg

Sodium

1

g

Trans Fat

1650

mg

Potassium

400

mg

Calcium

8.5

mg

Iron

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