Meal Kit
with fresh pico de gallo and cilantro-lime fries
Prep & Cook Time:45-55 min.
Difficulty Level:Intermediate
Spice Level:Mild
Cook Within:5 days
Contains:Milk, Eggs, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Down Mexico way lies Acapulco, a sun-drenched town nestled between the Pacific Ocean and the Sierra Madre del Sur mountains. A beach resort getaway is exactly what we had in mind when we came up with this burger. When you top this juicy burger with melty Chihuahua cheese, fresh pico de gallo, and zesty chipotle mayo, you'll see how easy and delicious summertime dinner can be.
Tip: How to get hip to the sticks? Slice a small piece off your tater so you have something to stand it on. Then make 1/4" slices, moving front to back and down. Those slices will be easy to cut into 1/4" sticks.
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- 2Russet Potatoes
- 10oz.Ground Beef
- 2Brioche Buns
- 1Roma Tomato
- 1Lime
- 2oz.Shredded Oaxacan Cheese
- 1Shallot
- 0.84oz.Mayonnaise
- ¼oz.Cilantro
- 1tsp.Chipotle Powder
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)xPox2Zqg
Calories
960Carbohydrates
89gNet Carbs
83gFat
47gProtein
46gSodium
1600mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 2Mixing Bowls
- 1Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Start the Fries
Cut potato into 1/4" sticks.
Place potato sticks on prepared baking sheet and toss with 2 1/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer and bake in hot oven until lightly browned, 20 minutes, carefully tossing fries halfway through. Remove from oven Fries will finish cooking in a later step.While fries bake, prepare ingredients.Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Peel and halve shallot. Cut into 1/2" dice.Zest lime, halve, and juice.Mince cilantro, leaves and stems.In a mixing bowl, combine mayonnaise and half the chipotle powder. Taste, and add remaining chipotle powder if desired. Set aside.Form ground beef into two patties, 5" in diameter. Season both sides with 1/4 tsp. salt and a pinch of pepper.Make Pico de Gallo and Finish Fries
Combine tomato, shallot (to taste), 1 tsp. lime juice, half the cilantro (reserve remaining for fries), 1/4 tsp. salt, and a pinch of pepper in another mixing bowl. Set aside.
After fries have cooked 20 minutes, remove from oven and carefully toss again. Bake until golden brown, 18-20 minutes.Garnish baked fries with lime zest (to taste) and remaining cilantro (to taste).Toast Buns and Cook Burgers
Heat a large non-stick pan over medium heat. Place buns, cut side down, in hot, dry pan and cook until lightly toasted, 2-3 minutes.
Remove buns and keep pan over medium heat. Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.If using turkey, cook until turkey reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Remove pan from burner.Divide Chihuahua cheese between each burger and cover pan to melt cheese, 2-3 minutes.Assemble the Burgers
Plate dish as pictured on front of card, spreading chipotle mayonnaise (to taste) on bottom bun and topping with burger patty and pico de gallo. Bon appétit!
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