something family ground beef
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
2 pièce(s)
Pain à sandwich
(Contient Blé, Orge Peut contenir Noix, Sésame, Soya)
2 cs
Chapelure italienne
(Contient Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir Poisson, Oeuf, Sulfites, Arachides, Triticale, Crustacés, Moutarde, Noix, Soya)
2 pièce(s)
Pomme de terre Russet
½ tasse(s)
Cheddar, râpé
(Contient Lait)
28 g
Mélange printanier
8 g
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
3 cs
Guacamole
1 pièce(s)
Crème sure
(Contient Lait)
4 cs
Sauce BBQ
(Contient Moutarde Peut contenir Gluten, Sulfites, Oeuf, Blé, Sésame, Crustacés, Soya, Poisson, Lait)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient Lait)
cc
Sel*
cc
Poivre*
cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- 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.