Saucy Tex Mex BBQ Burgers
with Enchilada Spiced Wedges and BBQ Crema
This burger recipe boldly combines the the bright flavors of tex-mex with the smoky sweetness of southern BBQ for undeniable satisfaction. Bursting at the seams with condiments like guacamole and a creamy BBQ dipper, its a meal you must eat to believe!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Tree nuts, Sesame, Soy)
2 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
2 unit(s)
Russet Potato
½ cup
Cheddar Cheese, shredded
(Contains Milk)
28 g
Spring Mix
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
3 tbsp
Guacamole
1 unit(s)
Sour Cream
(Contains Milk)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains Milk)
tsp
Salt*
tsp
Pepper*
tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots. Cut potatoes 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.
- Roast in the middle of the oven for 25-28 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.)
- While potatoes roast, to a small bowl, add sour cream, mayo and half the BBQ sauce. Season with salt and pepper. Stir to mix.
- To a medium bowl, add beef, breadcrumbs, remaining Enchilada Spice Blend and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into 2 (4) 5-inch wide patties.
- Heat a large non-stick pan over medium. When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Sear patties, flipping once until golden, 1-2 min per side.
- Transfer patties to a parchment-lined baking sheet. Spoon remaining bbq sauce overtop.
- Roast in the bottom of the oven until cooked through, 4-6 min.**
- When sweet potatoes are done, remove from oven.
- Halve buns.
- Arrange buns on an unlined baking sheet, cut-side up. Sprinkle cheese over top buns. Toast buns in the middle of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on buns so they don't burn!)
- Spread bottom buns with some BBQ crema.
- Stack bottom buns with patties, guac and spring mix. Clost with top buns.
- Divide burgers and wedges between plates.
- Serve reamining BBQ crema alongside for dipping.