with 'Ranch-o-Mole' Sauce and Monterey Jack
These stacked burgers come with a DIY guacamole-ranch sauce! Don't worry, there will be plenty of sauce left over for dipping your seasoned wedges!
Allergens
Utensils
Tags
Ground Beef
250 g
Italian Breadcrumbs
4 tbsp
Enchilada Spice Blend
1 tbsp
Zesty Garlic Blend
1 tbsp
Sweet Potato
2 unit(s)
Artisan Bun
2 unit(s)
Monterey Jack Cheese, shredded
0.5 cup
Baby Spinach
28 g
Tomato
1 unit(s)
Guacamole
3 tbsp
Ranch Dressing
4 tbsp
Oil
1 tbsp
Salt
0.063 tsp
Unsalted Butter
1 tbsp
Pepper
0.125 tsp
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, 1 tsp Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (TIP: For 4 ppl, use 2 baking sheets with 1 tbsp oil and 1 tsp Zesty Garlic Blend per sheet.)
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: If using 2 baking sheets, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice tomato.
- Add guacamole, ranch dressing and 1/4 tsp (1/2 tsp) Enchilada Spice Blend to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Heat a large non-stick pan over medium heat.
- Add beef, breadcumbs, remaining Enchilada Spice Blend and remaining Zesty Garlic Blend to a medium bowl. Season with pepper, then combine.
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- When the pan is hot, add patties to the dry pan. Pan-fry until golden-brown, 4-5 min, then flip.
- Meanwhile, halve buns.
- Spread 1 tbsp (2 tbsp) softened butter on cut sides, then arrange buns on an unlined baking sheet, cut-sides down.
- Toast in the bottom of the oven until golden, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)
- After flipping patties, sprinkle tops with cheese.
- Cover and cook until cheese melts and patties are cooked through, 3-4 min.**
- Remove the pan from heat.
- Spread some "ranch-o-mole" sauce on top and bottom buns.
- Stack patties, tomatoes and spinach on bottom buns. Close with top buns.
- Divide burgers and sweet potato wedges between plates.
- Serve any remaining ranch-o-mole sauce alongside for dipping.
1070
kcal
Calories
58
g
Fat
20
g
Saturated Fat
92
g
Carbohydrate
14
g
Sugar
12
g
Dietary Fiber
45
g
Protein
125
mg
Cholesterol
1780
mg
Sodium
1.5
g
Trans Fat
1450
mg
Potassium
400
mg
Calcium
7.5
mg
Iron
with 'Ranch-o-Mole' Sauce and Monterey Jack
with 'Ranch-o-Mole' Sauce and Monterey Jack
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with 'Ranch-o-Mole' Sauce and Monterey Jack
with Creamy Ranch Guacamole and Monterey Jack
with Creamy Ranch Guacamole and Monterey Jack
