Southwest-Inspired Cheesy Beef and Bacon Burgers
with Ranch-o-Mole Sauce and Monterey Jack
These stacked cheesy beefy burgers come with a custom made guacamole-ranch sauce! There will be plenty of sauce left over for dipping your seasoned wedges into!
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
¼ cup
Italian Breadcrumbs
(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
½ tbsp
Seasoned Salt
370 g
Sweet Potato
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk, Barley, Egg)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
28 g
Baby Spinach
80 g
Tomato
3 tbsp
Guacamole
4 tbsp
Ranch Dressing
(Contains Egg, Milk, Soy)
100 g
Bacon Strips
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, 1 tsp seasoned salt and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. (TIP: Don't overcrowd the baking sheet. Divide potatoes, seasoned salt and oil between 2 sheets.)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 sauce and 1/4 tsp Enchilada Spice Blend (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. If you've opted to add bacon, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the middle of the oven until crispy and cooked through, 8-12 min.*When done, transfer bacon to a paper towel-lined plate.
Heat a large non-stick pan over medium heat. Add beef, breadcumbs, remaining Enchilada Spice Blend and remaining seasoned salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). When hot, add patties to the dry pan. Pan-fry until golden-brown, 4-5 min, then flip.
Meanwhile, halve buns.Spread 1 tbsp softened butter (dbl for 4 ppl) on cut-sides, then arrange buns on an unlined baking sheet, cut-side 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, bacon, 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.
