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1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
2. Wash and dry produce
3. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of oil, Mexican Spice Blend, salt, and pepper
4. Roast on top rack until lightly golden and tender, 20-25 minutes. (For 4, divide potatoes between two sheets; roast on top and middle racks.)
5. While potatoes roast, finely dice tomato. Mince jalapeño, removing ribs and seeds for less heat. Quarter lemon.
6. In a small bowl, combine tomato, jalapeño, juice from one lemon wedge (two wedges for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper. TIP: Not a fan of spicy food? Feel free to add as little or as much jalapeño as you like
7. Form beef into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously all over with salt and pepper
8. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side
9. Meanwhile, halve buns; toast directly on oven rack until golden
10. Meanwhile, place queso blanco in a second small microwave-safe bowl; cover bowl with plastic wrap. Microwave until warmed through, 25-30 seconds; stir. TIP: If necessary, microwave for 5-10 seconds more.
Fill buns with tortilla chips (use about half a bag per bun), patties, queso blanco, and half the pico de gallo. • Divide burgers and potatoes between plates. Top potatoes with remaining pico and sour cream. Serve with remaining lemon wedges on the side.
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Serving Size: 1 Serving (579g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 691 | ||
Calories from Fat: 248 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.6g | 37 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 103.4mg | 32 % | |
Sodium 633.5mg | 22 % | |
Potassium 1484.6mg | 39 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 66.6g | ||
Protein 39g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 691
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