with Guacamole & a Side of Tortilla Chips
The HF burger lab is open and they’ve invented a crowd-pleasing mashup of ground beef, Tex-Mex seasoning, and scallions. Griddle to juicy perfection, then tuck into fluffy toasted potato buns spread with guacamole and layered with sliced tomato. Serve blue tortilla chips on the side to make burger night an instant fiesta.
Allergens
Utensils
Tags
Blue Corn Tortilla Chips
1.5 ounce
Ground Beef
10 ounce
Tomato
1 unit
Scallions
2 unit
Potato Buns
2 unit
Guacamole
4 tablespoon
Tex-Mex Paste
0.5 unit
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
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Wash and dry produce.
-
Trim and thinly slice scallions. Thinly slice tomato into rounds; season with salt and pepper.
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In a large bowl, combine beef*, scallions, and half the Tex-Mex paste (all for 4 servings). Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
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Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook until browned on one side, 3-5 minutes.
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Flip, then reduce heat to medium low and cover. Cook to desired doneness, 3-5 minutes more. TIP: The Tex-Mex paste will release oil and splatter a little; lower heat if necessary.
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Meanwhile, halve and toast buns.
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Fill buns with patties; top with guacamole and as many tomato slices as you like.
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Divide burgers and tortilla chips between plates. Serve.
690
kcal
Calories
37
g
Fat
11
g
Saturated Fat
51
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
33
g
Protein
95
mg
Cholesterol
1030
mg
Sodium
