Meal Kit
Acapulco-Style Beef Burger
with fresh pico de gallo and cilantro-lime fries
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
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 cheese, fresh pico de gallo, and zesty dressing, you'll see how easy it is to mentally transport to the beach. 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.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Ground Beef
- 1 Onion
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2 Brioche Buns
- 1 Roma Tomato
- 1 Lime
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1½ fl. oz. Chipotle Ranch Dressing
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1 oz. Shredded Mozzarella
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories950
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Carbohydrates94g
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Net Carbs87g
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Fat45g
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Protein43g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming four equally-sized patties and stacking two to serve.
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If using ground pork, follow same instructions as ground beef in Steps 2 and 4, cooking until pork reaches minimum internal temperature, 4-6 minutes per side.
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If using ground turkey, follow same instructions as ground beef in Steps 2 and 4, cooking until turkey reaches minimum internal temperature, 6-8 minutes per side.
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1 Roast the Fries
Cut potatoes into 1/4"-thick fries and pat dry.
Place fries on prepared baking sheet and toss with 21/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer. Roast in hot oven until lightly browned, 25-30 minutes, tossing fries halfway through. While fries roast, continue recipe. -
2 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Zest lime, halve, and juice.Mince cilantro (no need to stem).Peel and halve onion. Cut one half into 1/2" dice (remaining half is yours to use as you please!).Form ground beef into two equally-sized patties, about 5" in diameter. Season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Make the Pico de Gallo
In a mixing bowl, combine tomatoes, onions (to taste), 1 tsp. lime juice, half the cilantro (reserve remaining for fries), 1/4 tsp. salt, and a pinch of pepper. Set aside.
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4 Toast the Buns
Place a large non-stick pan over medium heat.
Add buns, cut-side down, to hot, dry pan. Toast until lightly browned, 2-3 minutes.Transfer buns to a plate. Keep pan over medium heat. -
5 Cook Burgers and Finish Dish
Add patties to hot, dry pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove from burner. Top patties with cheese. Cover pan until cheese is melted, 2-3 minutes.Plate dish as pictured on front of card, topping bottom bun with dressing (to taste), burger, pico de gallo, and top bun. Garnish fries with lime zest (to taste) and remaining cilantro (to taste). Bon appétit!
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